Usuba
Sweet Potato Cupcake
Tender cupcake with sweet potato puree, spices, and caramel glaze. Moist crumb with nutty topping is perfect with tea or coffee.
- Total
- 120 min
- Standard serving
- 135.4 g
Ingredients
Total 15- Butter
32.505 ml≈ 2 tbsp - Brown sugar
25 g≈ 2 tbsp - Chicken egg
16.5 g≈ 1/3 pcs - Sweet potato
25 g - Greek yogurt
9.524 ml≈ 2 tsp - Vanilla extract
0.4 ml - Wheat flour
25 g≈ 3 tbsp - Baking powder
0.68 g - Salt
0.2 g - Cinnamonground
0.26 g - Nutmegground
0.19 g - Gingerground
0.21 g - Cream33%
1.25 ml≈ 1/4 tsp - Sea salt
0.12 g - Pecan
to taste≈ 1/3 tsp
Instructions
- 1
Step 1
Prepare all ingredients for making a cake.
- 2
Step 2
Peel the sweet potato, cut it into large chunks and boil until cooked for about 15 minutes. Drain the water and blend with a blender until smooth puree.
- 3
Step 3
Whip softened butter with brown sugar until light and fluffy.
- 4
Step 4
Add the eggs one by one, stirring well after each addition.
- 5
Step 5
Add sweet potato puree, Greek yogurt, and vanilla extract. Mix until smooth.
- 6
Step 6
In a separate bowl, mix wheat flour, baking powder, salt, ground cinnamon, nutmeg, and ginger.
- 7
Step 7
Gradually add and mix the dry mixture into the wet mixture. Knead until the dough is homogeneous. Preheat the oven to 160 degrees.
- 8
Step 8
Pour the batter into an oiled muffin tin and bake in the oven for 60–75 minutes at 160 degrees.
- 9
Step 9
Let the finished cupcake cool in the mold for about 15 minutes, then remove it from the mold and let it cool completely.
- 10
Step 10
For the glaze, mix the butter with the remaining sugar in a saucepan and melt over medium heat, stirring frequently.
- 11
Step 11
Remove from heat, add cream and sea salt. Stir with a whisk and let cool for about 15 minutes.
- 12
Step 12
Drizzle the cupcake with caramel glaze and sprinkle with chopped pecans. Serve with tea.
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