Purple Sweet Potato Cupcakes

Despite its name, the sweet potato really doesn't belong to the same family as the potato, not even close. Potatoes are tubers, sweet potato are roots.

In some places, the darker colored sweet potatoes have been mistakenly called yams. Yams are often whitish to purplish color. They have a distinct earthy taste, hardy texture and are hardly sweet.

There are many varieties of sweet potatoes with flesh ranging from white, yellow, orange and purple.

Sweet potatoes are excellent sources of plain proteins with very low calories. Unlike other starchy root vegetables, it is very low in sugar, and in fact is a good sugar regulator.

Read more about sweet potatoes Health Benefits from here

I bought these purple sweet potatoes at $2.50 for 1kg from the market few days ago and was told this was imported from Vietnam. I didn't realized the flesh was also purple in color after steaming. Hehee.. this is my favorite color and I used 200g of sweet potato to bake it into cupcakes.

Sweet potatoes are high in fibre and also fat free

Mmm...these sweet potato cupcakes were so fragrant, moist and tender

because of the nice color, I had also put these in my bento box

Printable recipe

Ingredients:

120g Butter

140g All purpose flour (plain flour)

1 tsp Baking powder

80g Sugar

1/2 tsp Salt

2 Eggs

120g Fresh milk or whipping cream

1/2 tsp Vanilla extract

200g Sweet potatoes (steamed for about 10-15 mins and mashed)

Method:

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 mins.
Best to serve warm.
Keep the balance sweet potato cupcakes in fridge
Wrap (loosely) the sweet potato cupcakes in aluminium foil and reheat in toaster oven for 10 mins at 200C before consume.
Enjoy!