Spice Sweet Potatoes Cupcakes with Honey-Cream Frosting
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Total time: 45 minutes
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Serves 7 (1 serve is 2 cupcakes)
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6.2 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
2 small - Sweet potatoes, orange, peeled
2 cups - Whole wheat flour, plain
1 tsp - Cinnamon
½ tsp - Ginger powder
½ tsp - Baking powder
½ tsp - Baking soda
¼ tsp - Salt
⅛ tsp - Allspice powder
¼ cup - Olive oil
¼ cup - Honey
1 large - Chicken egg, whole
2 large - Egg whites
3 ¼ cup - Water
180g - Cream cheese, plain, reduced fat
2 tb - Honey
1 tsp - Vanilla extract
UTENSILS
Oven, Muffin cups, Paper liners, Electric mixer, Spatula, Bowls, Chopping board, Knife
INSTRUCTIONS
1. Preheat the oven to 180 degrees Celsius. Line 14 muffin cups with paper liners.
2. In a small pot, add 3 cups of water and bring it to a boil. Add the sweet potatoes.
3. Cook the sweet potatoes until tender for about 5 minutes. Drain well and mash the sweet potatoes. Set it aside.
4. In a medium bowl, add the flour, cinnamon, ginger powder, baking powder, baking soda and allspice powder. Use a whisk to mix it together well.
5. In a bowl, add the oil and honey. Beat until well-blended using the electric mixer.
6. Add the whole egg and egg whites one at a time to the bowl. Mix thoroughly.
7. Add the sweet potatoes and ¼ cup of water. Mix until well incorporated. Fold in the flour mixture.
8. Divide the batter between the muffin cups. Bake in the oven for 15 minutes.
9. In a bowl, whisk the cream cheese, honey and vanilla extract together until well-combined. Spread the frosting on top of the cupcakes.
10. Serve immediately.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 179g
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Energy (kcal)
391.9
Carbs (g)
49.0
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Proteins (g)
10.1
Fats (g)
16.2
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Fibre (g)
6.2
