Sweet potato cupcakes

The natural sweetness of the sweet potato means you won’t need to add much sugar – so this is a perfect guilt-free snack or kid’s lunchbox treat.

Sweet potato cupcakes

Ingredients

  • 125 g (4 oz) light olive oil spread
  • 1/3 cup (80 g) firmly packed soft brown sugar
  • 1 tablespoon golden syrup or honey
  • 2 eggs
  • 3/4 cup (110 g) white self-raising flour
  • 1/2 cup (75 g) wholemeal (whole-wheat) self-raising flour
  • 1 cup (250 g) mashed orange sweet potato (kumara)
  • 1 teaspoon mixed (pumpkin pie) spice
  • 1/4 cup (60 ml) low-fat milk
  • icing (confectioners’) sugar, for dusting

Preparation

  1. Preheat oven to 180°C (350°F/Gas 4). Line 9 holes of a deep, flat-based patty pan or standard 1/3-cup muffin tin with paper cases.
  2. Put spread, brown sugar and golden syrup or honey in a medium bowl and beat with an electric mixer 3–4 minutes, or until pale and creamy. Add eggs, one at a time, beating well after each addition.
  3. Sift together white self-raising and wholemeal self-raising flour, then stir into creamed mixture with sweet potato and mixed spice. Add milk and stir until well combined. Spoon mixture into paper cases.
  4. Bake 15–20 minutes, or until a skewer inserted in the centre comes out clean. Cool cupcakes 5 minutes before transferring to a wire rack to cool completely.
  5. Serve cupcakes dusted with a little icing sugar.

Cook’s tip

You will need 400 g (14 oz) orange sweet potato to make 1 cup mashed sweet potato for this recipe. Peel and roughly chop the sweet potato, then cook in a saucepan of boiling water 8–10 minutes, or until tender. Drain well before mashing.


Makes: 9 cupcakes
Preparation: 18 minutes
Cooking: 20 minutes

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