Spicy Sweet Potato Muffin
by Editorial Staff
A cupcake is being prepared with the addition of sweet potato puree and spices. Icing sugar decorates the spicy cupcake.
Ingredients
- Butter (softened) – 250 g
- Large eggs – 4 pcs.
- Sweet potato puree – 400 g
- Flour – 450 g
- Baking powder – 2 teaspoon.
- Ground cinnamon – 1 teaspoon
- Ground ginger – 1 teaspoon
- Ground nutmeg – 1 teaspoon.
- Soda – 0.5 teaspoon.
- Salt – 0.5 teaspoon.
- Sugar – 400 g
- Pineapple extract – 2 teaspoon
- Vanilla extract – 1 teaspoon
* - For glaze:
- Powdered sugar – 300 g
- Butter (melted) – 60 g
- Pineapple extract – 2 teaspoon
- Hot water – 2 tbsp
Directions
- Turn on the oven to preheat to 180 degrees. Grease a 23 cm cake pan (with a hole in the middle) with butter.
- In a bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, baking soda and salt.
- In a separate bowl, beat the butter with sugar, vanilla and pineapple extracts until creamy. Add eggs gradually, beating well after each.
- Whisking on low speed, add the sweet potato puree and flour into the butter mixture. Put the dough in the prepared mold and place in the preheated oven, bake the spicy cake for 70-80 minutes.
- Take the cake out of the oven, hold a knife between the walls of the mold and the product. Leave the cake to cool in the mold for 15 minutes, then remove the spicy cake from the mold, transfer to the wire rack, and let cool completely.
- In the meantime, prepare the frosting. Beat the powdered sugar with butter and pineapple extract until creamy. Add the required amount of hot water to obtain a uniform glaze. Grease her a cupcake.
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