I was on the cooking channel and it was around 3 AM so I was feeling really open to ideas, and since it's now been over 24 hours since I've slept, I decided to go through. I made jam thumbprints and a giant breakfast for my family and now at 4:38 PM, sweet potato cupcakes. The thing on the cooking channel obviously had eggs and butter and cheese and just a bunch of anti-vegan things. I didn't use a recipe and they actually turned out pretty delicious. The one on the cooking channel actually had an espresso icing filling, and I did the same. That's also below. Now because I didn't measure, this is going to be a little different.
One thing you should expect is for it to be really moist. I really like it, but if you don't want it to be so much, use a regular vegan vanilla or plain cupcake recipe and replace whatever butter replacement with the measurements you need for yam.
MAKE SURE to adjust it with sugar, almond meal, and what ever else.
INGREDIENTS
3/4ish a cup of sugar
Small spoonful of almond butter- this adds moisture but it's really not needed
1 1/2ish cups of almond meal
Small handful of flax seed (ground)
Mix some baking soda and baking powder somewhat evenly until you have about considerate tablespoon
One yam/sweet potato boiled for about 20-25 minutes, peeled
Dash of vanilla extract
Small splash of almond milk or dairy milk substitute
2 pinches of salt
Dash of nutmeg, dash of cinnamon, dash of ground clove
DIRECTIONS
1. Mix this all together and put in the oven at 375 for 15 minutes, or until they seem done.
2. Let them cool completely.
3. Add icing on top, and place in the fridge.
ICING
Vegan butter substitute, spoonful or two
Pinch of salt
Splash of rum
Splash of vanilla
Splash (or two) of espresso coffee and
5 to 8 spoons of powdered sugar or until it's the texture you want it
DIRECTIONS
1. Whip/whisk together
2. Place in the fridge to cool/harden
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