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I’m the first to admit: I cannot make normal vanilla and chocolate fairy cakes or simple cupcakes for the kids: I can’t help myself, I try to smuggle some hidden veggies or fruits into everything I make for them. Picky as they are, they need a little more than just carbs and sugar to be healthy. Try to explain that to a little kid though!
So the latest hit were these vegan sweet potato – carob cupcakes with cinnamon. In the end, I have added some vanilla frosting to them because the children wanted to made colourful frosting for their cupcakes (totally killing the whole healthy aspect), but that’s of course completely optional.
Sweet potato makes a good match with cinnamon and the carob powder (which I use as cocoa powder substitution). It’s a lovely warm sweetness which I like about it. Also, the mashed sweet potato still holds a little texture which I quite like.
It’s important that you don’t over bake them (otherwise they get a little too hard): take them out of the oven after around 15 minutes baking and check them with a toothpick or fork.
They stay fresh for 2 days in a plastic container.
Sweet Potato - Carob Cupcakes With Cinnamon
Equipment
- electric mixer
Ingredients
For the cupcakes
- 320 g mashed sweet potato
- 210 g flour
- 100 g soft brown sugar
- 180 ml vegetable oil
- 30 g carob powder or unsweetened cocoa powder
- 2 tsp cinnamon
- 1 tsp soda bicarbonate
- 1/4 tsp baking powder
- 1 tsp vanilla extract
- flax seeds to sprinkle optional
For the Vanilla Frosting
- 420 g icing sugar
- 225 g margarine
- 1 tsp vanilla extract
Instructions
- Preheat oven to 170 Celsius.Wash the sweet potato (one medium-large sweet potato should be enough) and roast it as a whole for about 40 -50 minutes until it's soft in the oven. Let it cool, peel and mash with a fork.
- Add all the ingredients and combine.
- Fill the cupcake cups and sprinkle with flax seeds or sesame seeds.
- Optional: make a quick, simple vegan frosting: add the ingredients to a mixing bowl. Using your electric mixer, start at low speed, gradually increasing speed. It should be very thick, but still easily spreadable.
- Bake the cupcakes for 15-20 minutes, let them cool down before decorating.
If you liked this vegan sweet potato recipe, why not check out some other similar recipes:
Chocolate Chip And Black Cherry Muffins With Coconut Sugar
Chocolate Beetroot Muffins Recipe
Savoury Butternut Squash – Broccoli Muffins With Feta