Sweet Potato Cupcakes with Cream & Berries
Hello my lovelies!
These are some cupcakes I made today for my and Cauldron Boy's friend, Alessandro, who takes his food quite seriously. And speaking of seriousness in food, I know this cupcake's highlighted ingredient is not seasonal to my subtropical hollow right now, Dearies. But I had a can of organic sweet potato that I did not want to fall to the way side if you know what I mean-waste not, want not!
The moment the boys took bites out of these cupcakes this kitchen witch heard:
Cauldron Boy-"Oh my Gosh, sugary goodness. This is so delicious!"
Alessandro-"This muffin has like the perfect moistness & texture"
Note that Alex called this a muffin. I meant for it to be a cake. Not that there is necessarily any defining difference between the batters that produce muffins and cakes!? Either way, this treat is absolutely moist and delicious with subtle flavors of sweet potato and molasses from the turbinado sugar. The actual batter is also cholesterol and trans fat free along with being low in saturated fat. So this is a treat that is delicious while also having some redeeming qualities and that's always nice...
Sweet Potato Cupcakes
1 1/2 Cup Organic A.P. Flour
3/4 Cup Turbinado Sugar
1/8 Tsp. Salt
1 1/4 Tsp. Baking Soda
1 Cup Vanilla Soy Milk+1 Tsp. Red Wine Vinegar
1/4 Cup Vegetable Oil
1/3 Cup Mashed Sweet Potato*
1 Tsp. Vanilla
Preheat the oven to 350 degrees & spray a muffin tin with Pam. Mix soy milk with vinegar & set aside.
In a bowl, combine the flour, sugar, baking soda, and salt and mix thoroughly. Create a well and place the oil, milk, potato, and vanilla in the center. Mix gently till combined and homogeneous-do not over mix. Pour into the prepared muffin tin and allow to bake at 350 for 18-22 minutes. Cool completely if icing or enjoy hot with fruit, syrup, and butter! Makes about 8 regular size muffins.
*I used canned, organic sweet potato.
P.S.-I apologize for the picture lighting. The subtropical hollow is not producing the best photo light lately!
I think the photos are very lovely!...yumm!
ReplyDeletexoxo
cupcakes, muffins... its all good :) love sweet potatoes. I think I'm going to make some... thanks for the recipe!
ReplyDeleteDelicious and 'healthy', Not bad at all! Even though I'm not a huge sweet potato lover, I think I would adore them in cupcake form. :-)
ReplyDeleteBad lighting? It looks perfect from here.
Wow, your cupcakes/muffins look so cute, I like the idea of using sweet potatoes...and love the way you decorated...by the way, why you are apologizing for the pictures...they are great!
ReplyDeleteOooooooooooooh!!! LOVES!!! *bookmarks*.
ReplyDeleteThey do look magically delicious ;)
Also, your photography looks fine!!! It's miles ahead of mine because mine looks like a child took them :(
Jenn, you ARE hilarious! Your photos do not look like a child took them. You just need to work on your food styling and get next to a window. I mean, if you want to-I'm not a bossy witch (smile)!
ReplyDeleteHey Juliana, thank you! I had a hard time with the photos today, but my Mom dropped my camera. So I suppose that might be why the lenses aren't grabbing the light???
Valerie~! My Valerie, the sweet potato is not noticeable in the sense of eating a sweet potato. I think you would like them-probably...
Hey Shree, these muffins are delicious. And I think that in the realm of sweets, they are a smart (or smarter) indulgence. Which I know you are concerned with lately, Dearie!
Pammy! I got the weirdest e-mail from your old account asking me for $$$! You were definitely hacked. Sorry about that-these hackers are so wrong. There is a special place in the underworld waiting for them!
I definitely don't see anything wrong with your pictures except for the fact that I wish I could taste that delicious looking food porn ;-)
ReplyDeleteSweet potato cupcakes sounds delicious and topping them with cream and strawberries is the perfect combination. That cupcake is just screaming my name - yummers! Stella I'd trade lobster for your delicious baking any day, dear :-P You sure know how to make me drool with jealousy. Hope you are having a wonderful week.
Yum! I love pumpkin cakes/muffins/bread, so I bet I would love this recipe too. It looks and sounds delicious!
ReplyDeleteBeing one who bows to the almight sweet-potato...these look beyond amazing!! And don't be silly - the photos are beautiful, as they always are :)
ReplyDeleteSugary Goodness! I think you need to send me one of these. I'm sure you have a spell for that. Harry Potter did.
ReplyDeleteyour pictures look great...oh my one of my loves..the sweet potatoe and turbinado sugar...super sweety goodness..I would love these with butter and hot tea..yum
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Hey girl, thanks for checking in on me..finals really got me off track, catching up on my bloggies friends and hoepfully new post up tommorrow, hugs...
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These do look so good and with the sweet potato in the batter I bet taste so good also! Yum! I need to make me some!
ReplyDeleteI love the idea of sweet potatoes in a muffin. We have tried pumpkin muffins, bu this will be a nice twist on a great theme. You're so inspiring. Thanks!
ReplyDeleteI like how roundness of these muffins and the hearty ingredients.
ReplyDeleteJust realized...There's no eggs in this recipe! This is a vegan recipe! Wow! It looks absolutely delicious! Love the strawberries.
ReplyDeleteYour lighting? My opera cake looks like it was shot in a dungeon. The lighting in my condo sucks big time.
ReplyDeleteThe cupcakes look fanastic. Great job.
Cheers!
Lovely pictures and sweet potato in a cupcake/muffin sounds great.
ReplyDeleteStella, your photos are making me hungry! I love the little dollop of frosting and strawberry - just perfect!
ReplyDeleteThe official definition of a cupcake is that it can have icing/topping, so those delicious morsels you've made are technically cupcakes.
ReplyDeleteAlright, I made all of that up... except the bit about them being delicious - they look fantastic, and healthy, too!
(Hahaha Jenn)
ReplyDeleteHey Stella, sometimes I have these moments like now... when I feel "why didn't i think of this first!" That's the kind of feeling I get with your sweet potato cupcake. It makes sense. It all makes sense...
I guess it is true that your healthy diet makes your brain flow more smoothly than mine :). Plus it's also help enhance the sensitivity of your tastebuds...
So here we are, I am surrendering. You are the genius!!
I've tried liking sweet potato but just can't get myself to. I've never made it in muffins, though, although I have seen it canned. I'm glad they were well-recieved! :D
ReplyDeleteAnd pshhh, your pictures are lovely. Most of my pictures have to be done under fluorescent lighting because it's been quite cloudy outside as of late. :P
I like the idea of using sweet potatoes in cupcakes....love the taste.
ReplyDeleteAdded your link to my blogroll. Cheers!
This would make a great breakfast cake/muffin for me. I'm no fan of processed cereals but constantly eating on the go. These would definitely be a good grab and go kind of thing.
ReplyDeleteHi, Stella. This is a fun recipe. Thanks for it.
ReplyDeleteI was wondering if you received my comment about the "sunshine award" I gave you last week. Perhaps I forgot to post a comment on your site (if so, sorry - my mistake!). You can check out what I said about your blog here:
http://tinyurl.com/IEATSshine
Thanks,
Dan
Oh dear god, I think I need a moment! Those look divine! You could even make them to bring to school instead of cupcakes for a birthday. Oh, I think I'm on to something!
ReplyDeleteLots of yummy love,
Alex aka Ma What's for Dinner
www.mawhats4dinner.com
Oh light... I had perfect light today.. just before I could take pictures... love your sweet potato cupcakes... they look great!!!!!
ReplyDeleteI'll have to try your enchanted dough...thanks for the heads up on the virus. Anything in particular to look out for?
ReplyDeleteRecently, I can't differentiate a muffin and a cupcake, not to put cake into the picture at this time :p
ReplyDeleteCupcake is like frosting on muffin. OK. I don't bake. So I do not know the technicalities of a muffin vs a cupcake :O
There is nothing wrong with your gorgeous photos Stella!! There never is..
ReplyDeleteThis looks like another yummy, no-guilt treat for Mum. We all love sweet potatoes over here, and turbinado? Oh my! Cannot wait to try this :)
Potato in cucpakes! Ineteresting.
ReplyDeleteOooh...my fvaourite in a cupcake.....sweet potatoes! I will eat many :D
ReplyDeleteThere's always a fine line between muffins and cupcakes, Stella. I always say the difference is that you eat muffins for breakfast and cupcakes for dessert.
ReplyDeleteI love your photos...especially the one all wrapped up! Sweet potatoes in a cupcake just HAS to be good!
Yay! You finally made something that uses ingredients that are available here!
ReplyDeleteYou're lighting is fine. I find that lighting isn't a problem in tropical climates. Sometimes there can even be too much light.
What did you ice it with - looks so yummy! I think I need to make me some pumpkin muffins. I have some canned organic pumpkin lying around that I need to use! Perfect use!
ReplyDeleteThanks Barbara, the photos can stump a post for sure!
ReplyDeleteHey Kitchen Masochist Girl/Lady! Good. These muffins are a bit more waist line friendly than most cupcakes or muffins, which I know you appreciate...
Hey Jenn, I hope all is well in Vermont.
I used Earth Balance with powdered sugar to ice them. I don't measure. I just add sugar to taste. The icing is sweet and a bit salty and creamy-nice!
These look and sound fantastic. I bet even without anything on them that they're moist and delectable.
ReplyDeleteI could certainly use a few tips from you on food styling/photos.
I love sweet potatoes in baked goods. They really take them to a whole new level! These look so delicious. I'm having to hold myself back from finding out where you live and coming over to have one!
ReplyDeleteDear Stella,
ReplyDeleteFirst time I see a sweet potato cupcakes...basically, intuitively, this is something that I like...being a girl from the Pampas, sweet potato has been one of my first "dishes"....
Lighting? If the subtropical hollow is a bit gloomy, you should see Paris!!! I haven't seen a ray of sunlight in the last ten days....and we have barely come out of the darkest winter ever.....clouds, rain, cold...I wear socks to go to bed...sshhh !!! not very sexy, ha !!!!
They look very yummy.. I am curious about your use of red wine vinegar? why that acid?
ReplyDeleteCristina, my Cristina! I have seen your picture, and you are a sexy lady. In fact, one of the first things I thought upon seeing your photo is that you are so cute. Plus, I think sockies are cute, no?
ReplyDeleteHey Astheroshe, a cup of soy milk combined with a tsp. to a tbsp. of vinegar is considered a buttermilk in the vegan realm of baking. The vinegar causes the fats to curd a bit creating a buttermilk like texture. Plus acid helps to activate the baking soda causing for rise (double function here!).
Thanks Stella... I should re-clarify.. Why the RED WINE vinegar? LOOL..vs. regular, or apple cider..was there a reason or just because it is the only vinegar avail?...just curious :)
ReplyDeleteStella, this is wonderful! I was staring at some fresh sweet potatoes in the market the other day, wanting to do some kind of baked goods, so I think I'll have to pick some up the next time I go! I LOVE this!
ReplyDeleteI love these!!! awesome!! nice recipe, xx gloria
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