12 cupcakes
Yam Cupcake/Muffin Batter
1 cup cooked yam
1/3 cup grapeseed oil
1 very ripe banana
1/3 c agave nectar (or sweetener of choice)
1/4 c almond milk
10 drops vanilla stevia
1 tsp vanilla extract
1 1/4 c spelt flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp maca powder
pinch of cloves
1/4 tsp RealSalt
1/4 cup (vegan) chocolate chips (I used enjoy life chocolate chips)
2 Tbs cacao nibs
Preheat oven to 350.
Mix all ingredients up to vanilla in a bowl with a blender. Then put in the rest of the ingredients up to the salt, mixing with a spoon. Once all mixed together, then mix in the chocolate chips and cacao nibs. If you don't have maca, you can omit it, it just gives the cupcakes a little more depth, a bit of a malty flavor. Scoop into muffin tin with cupcake papers 3/4 of the way full.
Cook for 28-32 min.
Allow to cool before frosting. Frosting recipe below.
Sweet Potato Frosting
3/4 to 1 c cooked yam
1/4 c agave nectar
2 Tbs coconut sugar (optional)
6 drops liquid vanilla stevia
2 tablespoons unsweetened applesauce
1/4 tsp cinnamon
2 teaspoons vanilla
2 tablespoons arrowroot powder
2 tablespoons coconut oil (or you can use butter) melted
1/8 teaspoon RealSalt
Place all ingredients up to vanilla, in a bowl and beat until smooth. Add melted coconut oil arrowroot powder and RealSalt, and beat again. Arrowroot is a thickener, so you can use another thickener if you wish, and regular salt, though I love RealSalt.
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