Sweet potatoes, yams...same difference right?! ;) At least that's what I thought until the day of my faithful encounter with the blog world. I sure have learned a lot of tidbits of information through blogging and reading blogs.
Yams are actually yellow and golden on the inside, whereas sweet potatoes tend to have an orange colored flesh. Surprisingly enough, there are tons of different yams and sweet potatoes! But these two are two of the most common ones. I'm not really sure how these would turn out if one were to use sweet potato (probably really delicious), but I tend to like the consistency and texture of the yam better than its counterpart.
So yam it was!
I mentioned last time that I made Greg some delicious cupcakes, and I also pinky promised that I would be sharing the recipe. Mind you, it is not a "healthy" cupcake, but I can bet on the fact that it's somewhat healthier than what you would find in the store. And it's delicious too! So you can't lose.
Here it is my friends.
Red Velvet Cupcakes with Yam Frosting
Ingredients for Cupcakes:
- 1 1/4 C Organic pastry flour (or other light flour)
- 1 1/2 TBSP unsweetened cocoa powder
- 3/4 C brown sugar
- 2 packets Stevia***
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt (or regular)
- 1 C Greek Yogurt (I used 0%)
- 1 whole egg
- 1/3 C melted coconut oil
- 2 tsp vanilla extract
- 1.5 tsp red food coloring
Ingredients for Frosting:
- 1/2 C softened butter (or Earth Balance)
- 1 medium baked yam
- 1 1/2 C powdered sugar
- 3 TBSP almond milk
- 1/2 tsp vanilla
- Preheat your oven to 350 F degrees. Grab two large bowls and line a cupcake pan with the paper liners of your choice. In the first bowl, stir the flour, cocoa, baking powder, baking soda, and salt.
- In the other bowl, cream the coconut oil and egg. When it's well incorporated, add the vanilla, sugar, Stevia, and the red coloring. Keep mixing it on medium speed for at least 15 seconds. Finally, add the Greek Yogurt last. Mix it well.
- Add the wet ingredients onto the dry ingredients and right away stir it and fold it with a rubber spatula. Don't over mix it, this way it will stay soft and moist. Do it thoroughly but quickly enough because the leavening powders will start to make bubbles. Quickly spoon the batter into the cupcake liners up to 3/4 of the way. Bake for approximately 24 minutes.
- For the frosting, have a food processor ready. Peel the baked yam and puree it in the processor until there are no chunks remaining. Add the butter, vanilla, and sugar and keep processing it. Slowly add the almond milk. The mixture will be slightly warm and very soft. So refrigerate it for at least 30 minutes.
- Once the cupcakes are cooled, you may frost them with a pretty little piping tip. :) Serves 12 cupcakes.
I used the Wilton tip #2D for flower and petal shapes
If you start piping from the middle, it will make the rose shape like the on the 3 cupcakes. If you start from the outside in, it will create the little pointy tipped frosting. Quite interesting huh?! I learned that little trick by accident, haha.
I realize that yam frosting may sound kind of odd for a cupcake. But rest assured that you will find that red velvet and buttery yam make the perfect duo! Of course, I can't take all the credit because this recipe was inspired by Paris Baguette's cupcakes that I tried last month. I was determined to make it work. ;)
***If you don't like or don't have Stevia on hand, then you can substitute it with an additional 1/4 C of brown sugar.
I hope you have a marvelous day, and I dare you to give these a try. It's a command.
Pretty please with a cherry on top? :)