Sweet Potato Cupcakes with Beetroot Topping


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Sweet Potato Cupcakes with Beetroot Topping
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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
Info box
  • 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.
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