Cappuccino-Cupcakes with sweet potato

Name: Cappuccino-Cupcakes with sweet potato
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 175 g Sweet potatoes; 250 ml Buttermilk; 2 TABLESPOONS instant espresso powder; 275 g Flour; 2 1/2 TSP. Baking Powder; 1/2 TEASPOON Baking soda; 1 egg (size M); 150 g Sugar; 1 package Vanillin sugar; 125 g soft butter; 1 TABLESPOON Schmand; 250 g Mascarpone; 50 g Icing sugar; 12 Chocolate mocha beans; 12 Paper forms

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

175 g Sweet potatoes
250 ml Buttermilk
2 TABLESPOONS instant espresso powder
275 g Flour
2 1/2 TSP. Baking Powder
1/2 TEASPOON Baking soda
1 egg (size M)
150 g Sugar
1 package Vanillin sugar
125 g soft butter
1 TABLESPOON Schmand
250 g Mascarpone
50 g Icing sugar
12 Chocolate mocha beans
12 Paper forms

Directions

1
Peel, wash and grate the potatoes. Warm 5 tablespoons of buttermilk slightly and dissolve 1 tablespoon of espresso powder in it. Mix flour, baking powder and baking soda. Whisk the egg. Stir in sugar, vanilla sugar, butter, espresso buttermilk and other buttermilk. Sift the flour mixture on top and fold in carefully. Finally fold in the grated potatoes
2
Line the troughs of a muffin tray (12 troughs) with one paper form each. Spread the dough in them and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Remove the muffins and let them rest for about 5 minutes. Carefully remove from the tray and let them cool down
3
Warm up the sour cream a little, dissolve 1 tbsp. espresso powder in it and let it cool down. Mix mascarpone, espresso sour cream and icing sugar and fill into a piping bag with star spout. Spray cream onto the muffins and decorate each with a mocha bean. Keep cold until serving
4
Waiting time approx. 45 minutes