2019-06-01_Food_Heaven

c

u

p

c

a

k

e^ he

a

v

e

n

WE LOVE... PEAR MUFFINS pg40 //MORELLO CHERRY pg43 //RASPBERRY VELVET pg45

Min

i^ ba

kes,

max

imum

indu

lgen

ce!

By American Sweet Potatoes (sweetpotatoes.eu/en/recipes/)

Sweet potato

cupcakes with

blueberry frosting

MAKES 12

For the cupcakes

400g (14oz) US sweet potatoes

For the frosting

100g (3½oz) butter, room

temperature

200g (7oz) cream cheese, room

temperature

100g (3½oz) icing sugar

50g (1¾oz) blueberry jam

handful of fresh blueberries for

decoration

1 Peel the sweet potatoes and cut into

medium-sized chunks, place into a large

pan, cover with water and boil until

tender – for around 10-12 minutes.

Blend in a food processor until smooth

and leave aside to cool.

2 Preheat the oven to 180°C/Gas Mark

4, then fill the holes of a cupcake or

muffin tin with cupcake cases.

3 Next, melt the butter, allow to cool

slightly, then whisk together with the

eggs. Add the sugar and cinnamon,

continuing to whisk the mixture, then

stir in the cooled sweet potato puree.

4 In a separate bowl, mix the baking

powder and flour together, then add this

to the cake mix ture, stirring until fully

combined. Pour the mixture into the

cases and bake in the oven for

18 minutes. Once cooked, place on a

rack to cool.

5 While the cupcakes are baking, make

the frosting. Whisk the butter, icing

sugar, cream cheese and blueberry jam

together until smooth. Pour the frosting

into a piping bag and ice the top of each

cupcake. Decorate with the fresh

blueberries and chill for at least 2 hours

before serving.

200g (7oz) butter

3 free-range eggs

100g (3½oz) caster sugar

100g (3½oz) brown sugar

10g (¼oz) vanilla sugar

1 tsp cinnamon

2 tsp baking powder

230g (8oz) plain flour

JUNE baking heaven 39