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Looking for new gluten-free ideas? Try these easy sweet potato cupcakes with beetroot Topping, perfect for a sweet snack or for brunch.
For the muffins
For the topping and garnish
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 8
For the sweet potato cupcakes
- Cook the sweet potato in a large saucepan of salted, boiling water 18-22 minutes until tender to the point of a knife.
- Drain well and leave to steam off for a minutes before mashing in a bowl with the coconut oil. Set aside to cool.
- Preheat the oven to 200°C (180° fan) gas 6.
- Line a 12-hole muffin tin with paper cases.
- Combine the gluten-free flour, baking powder, salt, Xanthan gum, and cinnamon in a large mixing bowl.
- Make a well in the middle and add the silken tofu, almond milk, sugar, vegetable oil, and the mashed sweet potato.
- Mix everything together until just combined; the batter should not be lump-free for best results.
- Divide the batter between the paper cases and bake for 18-22 minutes until golden-brown and risen with a slight spring when poked.
- Remove to a wire rack to cool.
For the beetroot topping
- Combine the beetroot, lemon juice, sugar, and a little salt in a saucepan.
- Warm over a medium heat, stirring occasionally, until the beetroot is very tender.
- Tip the contents of the saucepan into a food processor and blend on high until smooth.
- Add the coconut oil and blend again until well incorporated.
- Set aside to cool slightly and then spoon into a piping bag fitted with a star-shaped nozzle. Chill as the cupcakes cool.
- Once the cupcakes are cool and the puree is chilled, pipe the beetroot topping on top of the muffins in swirls.
- Toast the oats in a dry frying pan set over a moderate heat.
- Once golden, slide out of the pan and mix with the chopped raspberries.
- Sprinkle over the sweet potato cupcake before serving.