Today’s BFF (B’s Food Friday) is Self’s Jennifer Iserloh’s Sweet Potato Cupcakes With Chai Frosting. Don’t they look delicious!! I love sweet potatoes and I love cupcakes. So this looks like the perfect marriage to me!
Here’s the recipe. Enjoy!
love, b
Makes 16 cupcakes
INGREDIENTS
Batter
- 1/2 cup oat flour
- 6 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 6 tablespoons granulated sugar
- 2 tablespoons unsalted butter, at room temperature
- 1 egg white
- 1/4 cup cooked or canned sweet potato
- 1/4 teaspoon vanilla extract
- 2 tablespoons skim milk
Frosting
- 1/4 cup confectioners’ sugar
- 3 tablespoons reduced-fat cream cheese, at room temperature
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 2 tablespoons dried cranberries, chopped
PREPARATION
-
Heat oven to 350°. Line 16 cups of two 12-cup mini-muffin pans with mini-muffin papers. In a bowl, combine flours and baking soda. In another bowl, cream together sugar and butter with an electric mixer on medium. Add egg white, sweet potato and vanilla; beat on low until well combined. Add flour mixture and milk; beat on low until just combined. Do not overmix. Fill muffin cups 2/3 full. Bake until a toothpick comes out clean, 15 to 18 minutes. Cool 10 minutes in pans; remove from pans and cool completely. In a third bowl, beat confectioners’ sugar, cream cheese and spices until smooth. Frost cupcakes; garnish with cranberries.
THE SKINNY
144 calories per 2 frosted cupcakes, 5 g fat (3 g saturated), 24 g carbs, 13 g sugar, 1 g fiber, 3 g protein
Photo & Recipe: Self
