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–+ servings

Chocolate cupcakes with sweet potato chocolate frosting

Super tasty, easy to bake cakes with a low fat but delicious frosting alternative.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooking sweet potato 20 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Dessert
Calories:
Ingredients Method

Ingredients
  

  • 1 medium sweet potato baked in its skin or steamed
  • 225 grams self-raising four wholemeal or gluten free
  • ½ teaspoon baking powder
  • 75 grams cocoa or cacao powder
  • pinch salt
  • 370 ml soya milk or other dairy-free milk
  • 1 teaspoon lemon juice or cider vinegar
  • 80 ml olive oil
  • 120 grams coconut sugar or very dark brown sugar
  • 1 teaspoon vanilla essence
for the frosting
  • sweet potato prepped as above
  • 4 tablespoons maple syrup or other liquid sweetener
  • 3-4 tablespoons cacao or cocoa powder
  • 1 teaspoon vanilla essence
  • fresh or freeze-dried raspberries to decorate optional

Method
 

  1. Before you make the cake, bake the sweet potato in its skin or steam. This can be done the day before and kept in the fridge.
  2. Pre-heat the oven to 180ºC/350ºF/Gas4. Line a muffin tin with wrappers.
  3. Add the lemon juice to the soya milk and leave to curdle for a few minutes.
  4. Place the flour, baking powder, cocoa powder and salt together in a large bowl and mix well to combine.
  5. In a separate bowl add the coconut sugar, oil and vanilla essence. Pour in the curdled soya milk and mix well to combine.
  6. Pour the wet mix into the dry and quickly stir to combine - do not overmix and try to be ilght-handed but thorough. This should only take 10-12 seconds. Time is of the essence to get the raising agents to work iin the oven.
  7. Quickly distribute the mix out into the prepared tin. Once the mix has all gone, tap the tin on the worktop and place in the oven. Bake for 18-20 minutes - the cakes are ready when risen and firm but bouncy on top. Test with a tooth pick - if it comes out clean they're ready.
  8. Transfer the cakes to a cooling rack. Once cooled, they can be frozen for another time or decorated with the frosting.
To make the frosting
  1. Place the cooked sweet potato, maply syrup, cocoa powder and vanilla essence into a small blender and whizz for a few seconds to combine. Test the flavour and add more syrup or cocoa as needed and blend again
  2. Spread the mix over the top of the cakes and decorate with raspberries if desired. Keep in the fridge and eat within 3-4 days

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