Sweet Potato Chocolate Cupcakes with Icing

INGREDIENTS

• 1 medium sweet potato – peeled; finely ground or grated
• 2 whole eggs
• ½ cup melted coconut oil OR olive oil
• ⅓ cup honey
• 2 teaspoons vanilla extract
• ½ cup raw organic cacao powder, sifted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoon organic coconut flour

INSTRUCTIONS

1. Heat oven to 365F.
2. Line cupcake pan with cupcake papers
3. Mix all ingredients in a bowl until well combined.
4. Divide amongst cupcake liners (makes 12).
5. Bake for 15-20 minutes OR until outer edge is slightly browned (cupcakes may cave slightly…more room for icing later!).
6. Remove and leave to fully cool.

VANILLA BUTTERCREAM

INGREDIENTS

• 175g butter
• 350g icing sugar
• 3 tbsp boiling water
• ½ tsp vanilla essence

INSTRUCTIONS

1. Place the butter in a mixing bowl and beat until soft.
2. Add the rest of the ingredients.
3. Beat until smooth and creamy.
4. Use immediately.

Credits to: m.facebook.com/SobeysStratford