Purple sweet potato cupcakes
Ingredients
6
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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.
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