Sweet Potato Cupcakes

Name: Sweet Potato Cupcakes
Yield: Makes 7–8 cupcakes
Cuisine: Asian
Ingredients: Sea salt 1/8 tsp; Aluminium-free baking powder 1 Tbsp; Japanese sweet potato 170 g, scrubbed clean; Wholemeal flour 40 g, sifted; Unbleached plain (all-purpose) flour 90 g, sifted; Vanilla extract 1 tsp; Raisins 30 g; Safflower or grapeseed oil 20 g; Sticky Chinese yam 60 g, grated; Soy milk 120 g; Beet sugar 50 g + 2 Tbsp

Preparation info

Makes
7–8
cupcakes

Difficulty
Easy

Appears in

Okashi

By Keiko Ishida

Published 2010

About

Ingredients

Japanese sweet potato 170 g, scrubbed clean
Beet sugar 50 g + 2

Asia
Japan
Cake
Vegan

Method

Line 7–8 muffin or pudding cups with paper cases. Set aside.
Cut sweet potato into small cubes. Place in a small saucepan and add 2 Tbsp beet sugar. Pour in just enough water to cover. Simmer until sweet potatoes soften, then drain and set aside.
Sift both flours and baking powder together.
Place remaining beet sugar, sea salt and yam in a bowl