Vegan Sweet Potato Cupcakes with Creamy Maple Frosting
22 July 2016
I just love using sweet potato in dessert recipes. Firstly sweet potatoes are, well sweet - so they create a beautiful base flavour for just about any baked treat, Then they're super low GI too, which means no crazy blood sugar spikes post-consumption. This is the ultimate healthy cupcake...with frosting too! Rich in healthy fats, high in plant based proteins, rich in vitamins and minerals and packed with anti-inflammatory spices, these are what I like to call super cupcakes.
1 cup sweet potato puree (1 sweet potato steamed and pureed in blender)
1 1/2 cups almond flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
3/4 tsp. baking soda
3/4 tsp. baking Powder
1 cup almond milk
1 tsp. apple cider vinegar
1/3 cup coconut oil - melted
1/4 cup xylitol
1 tsp. vanilla extract
1/2 tsp. almond extract
Maple Cream Cheese Frosting
1/2 cup coconut cream – water drained and cream retained
½ cup macadamia nut butter
3-4 cups xylitol powder
2 tsp. vanilla extract
3-4 tbsp. 100% pure maple syrup
1-2 tbsp. almond milk
Preheat oven to 180°C
In a large mixing bowl whisk together almond milk and vinegar, and set aside.
In a separate bowl sift together almond flour, baking soda, baking flour and spices and set aside. In another bowl add sweet potato and almond milk. Mix until well combined. Add coconut oil, vanilla, almond extract and combine. Add xylitol and dry ingredients and mix…until well combined.
Pour batters into cupcake pan and bake for 25mins.
Once done, allow to cool and prepare frosting.
For frosting cream coconut cream and macadamia nut butter. Add powdered xylitol, maple syrup, vanilla, and almond milk. The trick with frosting though is to do it in batches to reach your preference. I like my frostings sweet. If you want it more sweet at a little more xylitol. If it’s too thick add a little milk. You get the idea.
Frost cupcakes and top with pecans.
Yours in Health Always,