Sweet Potato Coconut Cream Cupcakes

Scale
Ingredients
For Cake
- 1 c. pureed sweet potato
- 1 ½ c. flour
- 1 ¼ c. sugar
- 1 tsp. baking powder
- 1 tsp. cinnamon
- ½ tsp cardamom
- ½ tsp nutmeg
- ½ cup coconut oil
- ½ cup coconut milk
- 1 egg or 1 egg replacer (Ener-G Egg Replacer)
Coconut Cream
- ½ cup butter or vegan margarine
- 4 TB of coconut butter
- 1 ¼ cup powder sugar
Instructions
For Cake
- Preheat oven to 350 degrees
- Mix flour, baking powder, cinnamon, cardamom and nutmeg in a separate bowl
- Beat coconut oil, egg and sugar until creamy
- Add sweet potato puree and beat until combined
- Add coconut milk slowly and beat until combined
- Add flour mixture and beat until combined (in 2 parts)
- Pour into prepared cupcake molds and bake for 22-25 minutes or until toothpick comes out clean
For Coconut Cream
- Cream butter and coconut butter
- Slowly add in powdered sugar and cream until smooth
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