Bakers Formula: January-February 2018

Sweet potato cupcake
Kelly’s Bake Shoppe
February 12, 2018
Written by Kelly’s Bake Shoppe
Vegan baking is on the rise. If you are on the hunt for a yummy vegan cupcake recipe to offer your customers, try this sweet potato recipe from Kelly Childs and Erinn Weatherbie of Kelly’s Bake Shoppe in Burlington, Ont.


Ingredients
  • 2 cups gluten-free all-purpose flour
  • 1 ½ cups Sucanat
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ginger
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • ¼ tsp nutmeg
  • ½ cup coconut oil, melted
  • 1 cup sweet potato puree
  • 2 tbsp ground flax meal with 6 tbsp water – set aside
  • 1 tsp pure vanilla extract
  • 2 cups vanilla buttercream
  • vanilla vegan marshmallows (optional)
Method
  1. Preheat the oven to 350 F (177 C). Line a 12-cup cupcake pan with paper liners.
  2. In a small bowl, combine the ground flax meal with 6 tablespoons of water and set aside to thicken.
  3. In a large bowl, whisk together the flour, Sucanat, baking powder, baking soda, ginger, cinnamon, sea salt, and nutmeg.
  4. In a large bowl, combine the flax meal mixture with the sweet potato, coconut oil and vanilla and mix well. Add to the dry ingredients mixture and combine with an electric hand mixer on medium speed until smooth.
  5. Divide the batter among the cupcake liners, filling them almost to the top. Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  6. Let cupcakes cool completely on a wire rack before frosting with vanilla butter cream and topping with marshmallows.
Vanilla Vegan Buttercream

Ingredients  
  • 1 cup vegan shortening (Earth Balance brand) room temperature
  • ¼ cup vegan butter, softened
  • 4 ½ cups powdered sugar, sifted
  • 2 tbsp pure vanilla extract
  • 2 tbsp almond or rice milk (optional)
Method
  1. In a large bowl, using an electric hand mixer, or in a stand mixer fitted with the paddle attachment, blend the palm shortening with the vegan butter for about 5 minutes, or until smooth and fluffy.
  2. Slowly add the powdered sugar, 1/2 cup at a time, and continue to blend until the sugar has been completely incorporated. Add the vanilla and beat well.
  3. If the frosting is too stiff, add the almond milk, 1 teaspoon at a time, until the buttercream is the desired consistency. If you add too much milk and the buttercream is too soft, sprinkle in another tablespoon of powdered sugar.


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