It is worth noting that this recipe is suitable for those who stick to vegan diet. Lack of usual for such baking ingredients in no way negatively affects the taste, but positively affects calorie content and fat content. Thanks to sweet potato (sweet potato) cupcakes get wet and rich in flavor. Nutritional Information per serving: (14 total cupcakes) Calories 249, total fat 8 g., saturated fat g., proteins 2 g., Carbohydrates 43 g., Fiber g., Cholesterol mg., Sodium mg., sugar
Recipe author – Chef Chloe Cosquarelli (USA) – Author cookbooks with vegetarian recipes
Time: 4hour. 45 minutes Difficulty: easy Amount: 14 cupcakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cupcakes
- 1.5 tbsp. premium flour
- 1 tbsp. Sahara
- 1/3 Art. cocoa
- 1 tsp soda
- 1/2 tsp salt
- 1 tbsp. water
- 1/4 Art. canola oil
- 2 tbsp. l cider vinegar
- 2 tsp vanilla extract
- 3/4 Art. pureed sweet potato
Whipped coconut cream
- Two cans of 380 gr. coconut milk (with normal content fat), refrigerate overnight (do not shake or shake)
- 1/4 Art. powdered sugar
- Chocolate chips, for decoration (optional)
- Ground cinnamon, for decoration (optional)
Recipes with similar ingredients: sweet potato (sweet potato), flour premium, coconut milk, icing sugar, vanilla extract, apple cider vinegar, cinnamon, cocoa
Recipe preparation:
- Preheat the oven to 170 degrees. Line two shapes for cupcakes with 14 paper inserts.
- For cupcakes: in a large bowl, whisk the flour, sugar, cocoa, soda and salt. In a separate bowl, whisk water and oil canola, vinegar, vanilla extract and sweet potato until smooth. Pour the liquid mixture into dry. Shuffle but don’t do it too long.
- Fill the forms with dough about two-thirds. Bake in within 20 minutes or until on a toothpick taken out of the center of the cake, nothing but a few sticking crumbs will remain. Give cool the cupcakes before coating them with coconut cream.
- For whipped coconut cream: cool the bowl and whisk stationary mixer in the freezer, about 10 minutes If a they will not be cold enough, whip the cream properly not will work out. Remove the hardened cream, which will be on top in chilled coconut milk jar and put them in the mixer bowl. Try not to scoop up the remaining liquid, it is better to let it in a jar some cream will remain (even a small amount of coconut water may spoil the result).
- Add the icing sugar and beat for a few minutes, until the mixture begins to thicken and turn into whipped cream. Put the cream in a closed container in the refrigerator. He must still thicken more over the next few hours or all night.
- To serve: garnish the cupcakes with whipped cream. Sprinkle each cupcake with chocolate chips or a pinch of ground Cinnamon Note: The lower the temperature of the kitchen utensils and ambient air, the better the whipped cream will hold. Work fast so that everything stays cool.
