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I absolutely love cornbread and I have experimented with sweet potato cornbread before so I thought I would make a cupcake version! The actual cake is vegan, and gluten-free, while the topping is, well, not so much vegan! Anyway, these almost-vegan cupcakes are to die for, with a crumbly, slightly sweet cornbread and a tangy, subtly sweet frosting that is sure to hit the spot!
For the cupcakes:
1. Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Wrap the sweet potato in foil and place on the baking sheet. Bake for 45-50 minutes, or just until tender and can be pierced with a fork. Allow the sweet potato to cool completely.
2. In a large mixing bowl, mash the inside of the sweet potato. Mix in the vanilla extract, yogurt, coconut milk, butter, and almond milk.
3. In a separate mixing bowl, combine the cornmeal, almond flour, sugar, baking powder, baking soda, and salt.
4. Carefully fold the dry ingredients into the wet ingredients.
5. Lower the temperature in the oven to 350ºF. Line 8 muffins cups with cupcake liners.
6. Fill each muffin cup 2/3 full with the cupcake batter.
7. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the middle of each cupcake comes out clean. Let cool completely before frosting.
For the frosting:
1. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone until creamy. Stop the mixer and add the goat cheese; beat again until smooth. Then, add the honey and beat again.
2. Frost each cupcake using a pastry bag or spatula.
Devour!
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