Sweet potato cupcakes

Bake up a batch of these eye-catching Halloween sweet potato cupcakes with cute pumpkin decorations. Ideal for a party buffet or a seasonal sweet treat.

This recipe was created by Branston NPD team.

SEASON

Autumn/Winter/Halloween

COMPLEXITY

Simple

PREPARATION TIME

90 minutes

COOKING TIME

20 SERVES

Serves 12

Ingredients

Ingredients

260g cooked sweet potato, pureed
100g cooked beetroot, grated
225g light soft brown sugar

225ml vegetable oil
2 large eggs, beaten
1 tsp vanilla bean paste
150g self-raising flour
2 tsp cinnamon

2 tsp ginger
1 tsp mixed spice
For the frosting
1 small, sweet potato
150g dark chocolate, finely chopped

To decorate

Halloween sprinkles
Orange ready to roll icing
Green ready to roll icing

Method

Preheat the oven to 180ºC / 160º fan / gas mark 4. Line a 12-hole cake tin with paper cases.

In a large bowl whisk together the sweet potato, grated beetroot, sugar, vegetable oil, eggs and vanilla paste. Add the flour and spices, and fold in until just combined.

Spoon evenly into the cake cases and bake in the oven for 20 minutes until cooked through. Allow to cool for 10 minutes in the tin then transfer to a cooling rack to cool completely.

While the cakes are cooling, increase the oven temperature to 200ºC / 180ºC fan/ gas mark 6. Place the small sweet potato in the oven and bake for 1 hour or until soft in the middle.

Remove from the oven and allow to cool for 10 minutes or until cool enough to handle. Cut in half and carefully scoop out the flesh and place into a blender along with the chocolate. Whizz together until smooth then tip into a bowl and leave to cool.

Meanwhile, use the orange and green ready to roll icing to shape 12 mini pumpkins with leaves. When you are ready to serve, spread a little of the frosting on top of each cake. If the frosting has hardened add and splash of milk and whisk until you have a spreadable consistency.

Scatter over the sprinkles then top each with a pumpkin.

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