Leila’s hearty healthy sweet potato cupcakes
When you want to indulge in something you enjoy, I think you should indulge properly. These moments can be the golden threads in everyday life, and they can boost your well-being, so I think you should choose something you love. If you can also find something that’s both extra tasty and contains several health-promoting ingredients, it’s a real bonus! These delightful cupcakes are a good example. I choose to make them without topping. In addition to healthy spices, they contain rapeseed oil which contains important omega 3 fatty acids, that can counteract inflammation, and lots of colourful sweet potatoes that are full of important antioxidants. Well worth a try!
Leila’s sweet potato cupcakes
Ingredients
450 ml sweet potato puree
3 organic eggs
270 g granulated sugar
180 g wheat flour
1 tsp vanilla sugar
1.5 tsp baking powder
1.5 tsp ground cinnamon
1 tsp ground cardamom
0.5 tsp ground ginger
2 pinches salt
150 ml cooking oil (I prefer rapeseed)
Method:
Preheat the oven to 175°C.
Peel and dice the potatoes. Boil the potatoes in lightly salted water and then blend into a smooth puree.
Whisk the eggs and the sugar until they form stiff white peaks.
Blend all the dry ingredients and combine them with the egg batter.
Add the oil and potato puree.
Lay out the paper moulds in the muffin tray and fill them about 2/3 full.
Bake in the centre of the oven for about 20-25 minutes. Test them with a skewer: this should come out clean. Allow to cool.
Makes 16 Cupcakes
Recipe from “Hello cupcake!” by Leila Lindholm.
