This vegan super sweet potato cupcakes are fluffy, moist and creamy yet healthier.
I wanted to make dessert with dessert with sweet potato again. Dessert that is healthier and not overly sweet, just like my vegan sweet potato cake that I made the other day but something different. Not brownie kind of thing but something soft and creamy somewhere in there.. Then I decided to make this vegan super sweet potato cupcakes
The ingredients are the same as my vegan sweet potato cake recipe but reduce the amount to half for 6 cupcakes. To make the cupcakes is very easy. 1. Mix the soy milk and the vinegar to make buttermilk and set aside. 2. Cook the sweet potato in the microwave until soft and mash with a folk until smooth. 3. In the soy milk mixture that you made earlier, add the oil, sugar, vanilla extract and the mashed sweet potato. mix well to combine. Set aside. 4. Fold the flour, baking powder, baking soda (all sifted) and the salt into the wet mixture. 5. Divide the batter evenly among the cupcake holders making sure NOT to overfill. Bake for 25 to 30 minutes.
Every oven is different so I suggest to check your cupcakes when 25 minutes have passed. insert a toothpick in the centre of a cupcake and when it come out clean the baking is done. Turn off the oven!
To make the frosting is really easy with 4 simple ingredients☺ It takes a bit of time as you need to refrigerate it during the process. This frosting is amazing. It’s chocolatey and creamy that you don’t taste sweet potato at all☻
The fluffy and moist cupcakes and the creamy frosting complemented each other and they came out super yummy!
Vegan Sweet Potato Cupcakes with Sweet Potato Chocolate Frosting
Ingredients
Sweet potato cupcakes
- 80 ml soy milk
- 1 tsp apple cider vinegar
- 120 g sweet potato the weight is before peeled and cut
- 80 g plain flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda just a pinch of soda without a teaspoon will ok too
- tiny pinch salt
- 35 ml oil I used sunflower oil
- 70 g brown sugar
- 1 tsp vanilla extract
Sweet potato chocolate frosting
- 100 g vegan dark chocolate I used 74% dark chocolate, cut into chunks
- 220 g sweet potato the weight is before peeled and cut
- 3 tbsp golden syrup
- 100 ml soy milk
- some more soy milk to add after the refrigeration
Instructions
Sweet potato cupcakes
- Preheat the oven to 177°C (gas mark 4) and line a 6 cupcake holder with paper liners.
- In a mixing bowl, mix the soy milk and the vinegar together to make buttermilk. The mixing bowl should be big enough to hold everything as all of the ingredients will be added in this.
- Peel and cut the sweet potato into small chunks. Put on a microwave safe plate with a cover. Cook for about 3 minutes or until soft. Mash the sweet potato with a folk until smooth and set aside.
- In the soy milk mixture that you made earlier, add the oil, sugar, vanilla extract and the mashed sweet potato. mix well to combine. Set aside.
- Sift the flour, baking powder, baking soda, ground cinnamon, ground ginger and the salt into a bowl.
- Fold dry ingredients into wet and mix until combined. Do not over mix!! You might see some lumps from the mashed sweet potato if it's not mashed totally smooth but that's OK.
- Divide the batter evenly among cupcake holders making sure NOT to overfill and bake for 25-30 minutes or a toothpick inserted in the middle of a cupcake comes out clean. Every oven is different so I suggest to check your cupcakes when 25 minutes passed.
Sweet potato chocolate frosting
- Peel and cut the sweet potato into small chunks. Put on a microwave safe plate with a cover. Cook for about 3 minutes or until soft. Mash the sweet potato with a folk until smooth.
- Transfer the mashed potato to a food processor while it's still warm from the cooking. Add in the chocolate and the golden syrup and pulse for a few seconds. Because the potato is warm, that will melt the chocolate and combine nicely.
- At this stage, the consistency should be harder than creamy. Add in half amount of the soy milk (50ml) and pulse for a few second. If it's still hard, add a little bit more milk from the leftover amount and pulse. Repeat this until you get a creamy consistency. Add more milk if necessary. Put it in the fridge as is (because you need to pulse again later) or if your food processor is too big to fit in the fridge, transfer to a bowl and allow to set for a couple of hours.
- Take out from the fridge. You will see the consistency has gone hard because of the chocolate added to it. Add a little bit of milk at a time and pulse until creamy but firm enough to do piping.
- Now the frosting is ready to use! You can store this in the fridge in an airtight container for up to 4 days.