Sweet Potato Cupcakes

Name: Sweet Potato Cupcakes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 150 g sweet potatoes (about 1 small); 250 g Flour; 2 1/2 TSP. Baking Powder; 2 Eggs (size M); 125 g Sugar; 1 pinch Salt; 6 TABLESPOONS Oil; 200 ml Milk; 100 g Dark chocolate; 250 g Whipped cream; 30 g Pecan nut kernels; 12 Paper baking cups

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

150 g sweet potatoes (about 1 small)
250 g Flour
2 1/2 TSP. Baking Powder
2 Eggs (size M)
125 g Sugar
1 pinch Salt
6 TABLESPOONS Oil
200 ml Milk
100 g Dark chocolate
250 g Whipped cream
30 g Pecan nut kernels
12 Paper baking cups

Directions

1
Peel and dice the potatoes and stew them in a pot covered with a little water for about 15 minutes until soft. Drain the potato, put it back into the pot and let it evaporate briefly on a switched off hotplate.
2
Mash potatoes with a fork.
3
Line recesses of a muffin tray (12 recesses) with paper cups. Mix flour and baking powder well in a bowl. Lightly whisk the eggs. Add sugar, salt, oil and milk and mix well.
4
Add flour mixture and stir briefly, fold in sweet potato. Spread the dough into the troughs and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes.
5
Take it out, put it on a cake rack. Let it rest in the mould for about 10 minutes. Lift the muffins out of the trough and let them cool down.
6
Chop the chocolate and melt it over a warm water bath. Put some chocolate on each muffin. Chill the muffins until the chocolate has set. Whip the cream until stiff, fill into a piping bag with star-shaped spout.
7
Spray generous tuffs on the muffins. Chop the nuts and sprinkle them on the muffins.