Sugar yam cupcakes with sweet coconut sport
Ingredients
4
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Preparation
Preparation25 min
Cook time20 min
- Preheat oven to 350F. Line 2 12-cavity muffin pans with baking cups. Set aside.
- Combine the flour, baking powder, cinnamon, baking soda and salt in a medium bowl. Stir to mix; set aside.
- In a large bowl, beat the butter with an electric mixer on medium speed for approximately 30 seconds. Slowly add sugar and beat on high speed until light and fluffy.
- Add eggs, one at a time, beating on slow speed after each addition until combined. Add the sugar/purple yam and vanilla, beating until combined. Add flour mixture and beat until combined.
- Scoop batter into muffin pans and bake for about 20 minutes or until a tester/wooden toothpick inserted near the center of the cupcakes comes out clean.
- Allow cupcakes to cool in muffin pans for 10 minutes, then transfer to a wire rack and cool completely. Enjoy the cupcakes without frosting or pipe Italian Meringue Buttercream on the cupcakes for that added oomph.
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Mention @petitchef_en and tag #petitchef
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