Chocolate Cupcakes with Purple Sweet Potato Icing


Icing

1 very giant (or 2 medium) purple candy potato(es) – sufficient to yield 2 cups, cooked
3/4 cup (packed) pitted Deglet Noor dates
1 tablespoon nondairy milk
2 teaspoons pure vanilla extract
sprint of salt

Cupcakes

1 cup (packed) pitted Deglet Noor dates
1 cup sturdy brewed espresso or espresso (I take advantage of decaffeinated)
1 cup uncooked cashews
1 tablespoon apple cider vinegar
1 tablespoon pure vanilla extract
1/4 cup oat flour
1/4 cup tapioca flour (additionally known as tapioca starch)
1/4 cup cacao (or cocoa) powder
1/2 tsp baking soda
1/4 tsp salt

Garnish

Penzey’s Potato of Love * (non-obligatory)

Directions

Roast purple candy potato(es). 

Preheat oven to 375 levels. Scrub candy potato(es) and pierce on either side a number of instances with a pointy knife (to permit steam to flee whereas baking). Place on a shallow baking pan and roast till gentle (round one hour or so). Take away candy potato(es) from the oven and permit to relaxation. When cool sufficient to the touch, take away and discard the candy potato skins.

Make icing:

In a high-speed blender (like a Vitamix), add measured candy potato, dates, milk, vanilla, and salt. Mix collectively till tremendous creamy.

Refrigerate icing till prepared to make use of.

Make cupcakes:

Preheat oven to 350 levels. Have useful a silicone cupcake pan (or a steel cupcake pan with parchment paper liners).

Add dates and brewed espresso to a high-powered blender (like a Vitamix) and course of for a few minutes, till combination is clean. Add cashews, apple cider vinegar, and vanilla extract and mix once more, till combination may be very clean. Switch to a big bowl. (Be aware: in case your espresso was sizzling, permit this combination to chill earlier than continuing, to keep away from creating any lumps within the batter.)

Combine in oat flour, tapioca flour, cacao powder, baking soda, and salt. Mix properly. Scoop batter evenly into cupcake pan, filling 9 normal measurement wells.

Bake for 21-24 minutes, or till the tops bounce again when pressed calmly within the middle. Enable to chill utterly earlier than frosting.

As soon as cupcakes are cool, fastidiously take away them from the pan, and place on a serving platter. Frost with refrigerated icing. Garnish if desired, and serve. (You’ll be able to refrigerate any remaining icing for one more use.)

* Penzey’s Potato of Love sprinkles are confetti bits of freeze-dried purple candy potatoes (single ingredient).

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen



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