Purple sweet potato cupcakes

Name: Purple sweet potato cupcakes
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 6
Cuisine: En
Ingredients: 120 g Butter; 140 g All purpose flour (plain flour); 1 teaspoon Baking powder; 80 g Sugar; 1/2 teaspoon Salt; 2 Eggs; 120 g Fresh milk or whipping cream; 1/2 teaspoon Vanilla extract; 200 g Sweet potatoes (steamed for about 10-15 minutes and mashed)

Other

6 servings

Very Easy

38 min

Ingredients

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

Preparation

Preparation15 min

Cook time23 min

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 minutes.
Keep the balance sweet potato cupcakes in fridge.
Wrap (loosely) the sweet potato cupcakes in aluminium foil and reheat in toaster oven for 10 minutes at 200 C before consume.