Chocolate Sweet Potato Cupcakes
Self-love before anything else ❤ One of my life's most important lessons was to love, respect and honour myself - my mind, my body and my Self - before I could begin to share myself with others. This is just a gentle reminder for you to do the same. The strength you allow to grow within you - that much you can offer to others. Nourish every aspect of YOU! Our Valentine's Day treat was Chocolate Sweet Potato Cupcakes with Chocolate Icing - Gluten and Dairy Free.
Dry ingredients
1 ¼ cups cake wheat flour OR GF: 1 cup gluten-free flour mix from Health Connection Wholefoods (made of rice flour, potato flour, tapioca, chickpea flour and xanthan gum)
1 Tbsp flax flour (not required if using cake wheat flour)
1 tsp bicarbonate of soda
1 tsp baking powder
½ tsp salt
¼ cup cacao powder
¾ cup brown sugar
Wet ingredients
½ cup coconut oil
½ cup coconut cream
1 Tbsp apple cider vinegar
1 cup cooked sweet potato (steam and remove the peels)
1 Tbsp vanilla extract
Icing:
30g cooked sweet potato
¼ cup brown sugar
3 Tbsp coconut oil
2 Tbsp cacao powder
1 tsp vanilla extract
¼ tsp salt
Method:
Pre-heat the oven to 180 degrees Celsius.
Sift together all dry ingredients. Mix well with a whisk to combine evenly.
Add wet ingredients to a blender and blend till smooth.
Slowly pour wet mixture into dry mixture and fold ingredients together till a smooth dough is formed.
Using a tablespoon, drop the dough into a non-stick mini-cupcake tray (24s).
Place in the center of the oven and bake for 25-30min or until a toothpick inserted into the dough comes out clean. Allow to cool completely.
While the cupcakes are baking, add the ingredients for the icing into a blender and blend till smooth. You can store the icing in a Tupperware till the cupcakes have cooled down.
Use a butter knife to spread the icing on top of each cupcake. Add sprinkles and glitter if you’d like to make them a bit fancy! I personally prefer no sprinkles. I love the flavours as is and feel like the sprinkles change that slightly.
