(ad) Sweet Potato and Matcha Cupcakes
In collaboration with my friends at Nature's Charm I've made these cupcakes that are the ultimate fall treat. The flavours include warming cinnamon, seasonal sweet potato and delicious choc chips for that comforting October-vibe. The matcha sauce adds that classic matcha flavour to compliment the sweet potato, and the colour perfectly goes with the Halloweeny-vibe that these cupcakes have! Whether you're looking for a home baked treat to enjoy on cold fall evenings or you're baking for a halloween party, these should be your go to.
60g granulated sugar
50g brown sugar 2 tsp baking powder
120g Nature's Charm evaporated coconut milk
160g soy milk
1 tsp vanilla
0.25 tsp fine table salt
100g sweet potato
55g vegan butter
1 tbsp cinnamon
Buttercream Frosting: 150g vegan butter
500g powdered sugar
65g Nature's Charm matcha sauce
Method: Bake the sweet potato at 200 degrees celsius until completely tender. Peel it and blend until smooth. Preheat your oven to 180 degrees Celsius. Mix 100g of the blended sweet potato, butter, brown sugar, sugar, soy milk, vanilla and coconut milk. You can do this in a bowl or blender. In a separate bowl, add flour, baking powder, cinnamon, and salt. Fold the wet mix into the dry until almost combined. Chop your chocolate and fold it in to the batter. Line a muffin tray with liners and divide the batter evenly, it should make about 12-14 cupcakes. Bake at 180 degrees Celsius on the middle rack of the oven for 18-20 min or until a toothpick comes out clean. Let cool completely. Make the frosting by beating together vegan butter, powdered sugar and match sauce. Add to a piping bag and pipe on top of the cooled cupcakes. Add a drizzle of matcha sauce if you want and enjoy!