Purple sweet potato cupcakes

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)

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Preparation

• 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.