Purple Sweet Potato Cupcakes
By: Anncoo
Published: Monday, May 31, 2010 - 6:53pm

Ingredients




Ingredients:

120 grams Butter
140 grams All purpose flour (plain flour)
1 teaspoon Baking powder
80 grams Sugar
1/2 teaspoon Salt
2 Eggs
120 grams Fresh milk or whipping cream
1/2 teaspoon Vanilla extract
200 grams Sweet potatoes (steamed for about 10-15 mins and mashed)

Preparation

1 Method: 2 Beat butter and sugar until creamy. 3 Add eggs one at a time. Beat well after each addition and add in (about 60g or half )whipping cream and vanilla extract, mix well. 4 Then pour in the mashed sweet potatoes in it, mix well at low speed. 5 Lastly add in whipping cream and flour alternately until all has been used up. 6 Spoon batter into paper cases and bake at 180C for 20-25 mins. 7 Best to serve warm. 8 Keep the balance sweet potato cupcakes in fridge 9 Wrap (loosely) the sweet potato cupcakes in aluminium foil and reheat in toaster oven for 10 mins at 200C before consume.