Sweet Potato Cupcakes

Sweet Potato Cupcakes

      Ingredients: recipe with slight modification – makes 6
      230g Sweet Potato
      50g Brown Sugar
      120g Plain flour (sift together with baking powder)
      1 tbsp Baking powder
      1/2 tsp Sea salt
      120g Soy milk (I used reduced sugar soy milk)
      1 tsp Vanilla extract
      20g Canola oil or salad oil
      30g Raisins

      Method:

•  Line muffin pan with paper cases. Set aside.
•  Wash and peel  sweet potato into small cubes. Place in a pot and add 2 tablespoon sugar. Pour in just enough water to cover. Simmer until sweet potatoes soften and drain. Measure 60g sweet potato and mash with a fork.
• Place brown sugar, sea salt and mashed potato in a bowl and beat well.
• Add soy milk, vanilla extract and canola oil and mix well with a hand whisk.
• Add flour mixture and fold well with a rubber spatula. Add 3/4 of the cubed sweet potatoes and raisins to batter and fold in.
• Spoon batter into prepared paper cases. Top each with remaining pieces of sweet potatoes.
• Heat water in a steamer until boiling, then steam cupcakes over high heat for 20 minutes or until well risen. Remove from steamer and leave to cool on a wire rack.
• Serve cupcakes warm or at room temperature.