Saturday, March 21, 2015

Nontraditional Cupcakes

These aren't your typical cupcakes, and they aren't covered with your typical frosting. Don't expect your general Kroger birthday cupcake. These healthy treats are better in my opinion. They don't have that artificial and plastic taste to them, and with their secret ingredient, you can actually feel good about eating them.


Chocolate Coconut Cupcakes with Chocolate Sweet Potato Frosting (5)
What is my secret ingredient that makes these decadent cupcakes guilt free enough to eat for breakfast? It's sweet potatoes! I have made muffins before with sweet potato muffins, but I wanted to try something more on the dessert side of things. Also, I wanted to switch it up and not actually use the sweet potatoes in the muffins. That's right- sweet potato frosting! Sweet potatoes lighten up your traditional shortening laden buttercream or chocolate frosting while still keeping that creamy texture that you love. Chocolate sweet potato frosting is the perfect way to round off chocolaty coconut muffins topped with toasted shredded coconut and pecans. Enjoy!

Chocolate Coconut Cupcakes with Chocolate Sweet Potato Frosting (4)
 
Chocolate Coconut Cupcakes with Chocolate Sweet Potato Frosting
Makes 15-16
For the cupcakes:
2 cups rolled oats
1 cup flour
¾ cup cocoa powder
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup sugar
2 cups coconut cream or coconut milk (from the can)
¾ cup yogurt (preferably coconut)
1 cup applesauce
1 tbsp apple cider vinegar
2 tsp vanilla extract
 
For the frosting:
2 cups mashed cooked sweet potatoes
¾ cup powdered sugar
½ cup cocoa powder
2 tsp vanilla extract
milk, as needed for thinning
 
For the topping:
Toasted coconut
Toasted pecans
 
Preheat your oven to 350 degrees, and oil a cupcake pan. Using a high speed blender, blend the oats into a flour. Stir the oats, flour, baking powder, baking soda, salt, sugar, and cocoa powder together in a large bowl. Use the blender again to blend together all the remaining ingredients. Add the wet and dry ingredients, stirring until just mixed. Divide the batter between the prepared cupcake pan. Bake for 20 minutes, or until a toothpick comes out clean. Let the cupcakes cool for 5 minutes before removing to a cooling rack. While the cupcakes are baking, blend together all of the frosting ingredients until they reach a spreadable texture. Frost the cooled cupcakes, and sprinkle on the toppings to serve.

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