Purple sweet potato cupcakes

Ingredients

Ingredients:

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

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Preparation

• Method:
  Beat butter and sugar until creamy.
  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.
  Then pour in the mashed sweet potatoes in it, mix well at low speed.
  Lastly add in whipping cream and flour alternately until all has been used up.
  Spoon batter into paper cases and bake at 180C for 20-25 mins.
  Best to serve warm.
  Keep the balance sweet potato cupcakes in fridge
  Wrap (loosely) the sweet potato cupcakes in aluminium foil and reheat in toaster oven for 10 mins at 200C before consume.

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