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Sweet Potato Cupcakes

Updated: Feb 12


Saturdays are for baking!

Today I made these delicious Sweet Potato Cupcakes with Buttercream Frosting all vegan of course ๐Ÿ˜˜๐Ÿ˜ Here is the recipe:

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Wet Ingredients:

1 Sweet Potato boiled, peeled and mashed. Should equal 1 cup

1/2 c EVO

3/4 c Almond milk

1TBSP lemon juice

1 TBSP vanilla

1 c Cane sugar

1/3 c molasses

1/4 tsp allspice

1/4 tsp nutmeg

1/4 tsp cinnamon

3 TBSP Flaxmeal

1 TBSP Maple Syrup

Use hand mixer to mix and set aside.

Dry Ingredients :

1 and 1/2 c Cake flour

1 TBSP Baking soda

1 TBSP Baking powder

Sift together, then add wet mixture. Blend until smooth. Then fold in 1 cup of chopped walnuts.

Pour mixture into cupcake pan lined with cupcake holders. Bake in a 350 degree oven for 30 minutes.

Icing:

Let 1 stick of plant butter soften. Add 1 TBSP of vanilla. Then add 2 cups of organic powdered sugar 1 cup at a time mixing with blender until creamy. Use a icing bag or a sandwich bag with a corner cut off and pipe your icing onto the cupcakes ๐Ÿง once cooled. Enjoy!






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