For the cupcakes:
400g US sweet potatoes
100g caster sugar
100g brown sugar
10g vanilla sugar
1 tsp. cinnamon
2tsp baking powder
230g plain flour
For the frosting:
100g butter, room temperature
200g cream cheese, room temperature
100g icing sugar
50g blueberry jam
Handful of fresh blueberries for decoration
1 Peel the sweet potatoes and cut into medium-sized chunks, place into a large pan, cover with water and boil until tender – for around 10-12 mins. Blend in a food processor until smooth and leave aside to cool.
2 Preheat the oven to 180°C, then fill the holes of a cupcake or muffin tin with cupcake cases.
3 Next, melt the butter, allow to cool slightly, then whisk together with the eggs. Add the sugar and cinnamon, continuing to whisk the mixture, then stir in the cooled sweet potato puree.
4 In a separate bowl mix the baking powder and flour together, then add this to the cake mixture, stirring until fully combined. Pour the mixture into the cases and bake in the oven for 18 minutes. Once cooked, place on a rack to cool.
5 While the cupcakes are baking, make the frosting. Whisk the butter, powdered sugar, cream cheese and blueberry jam together until smooth. Pour the frosting into a piping bag and ice the top of each cupcake. Decorate with the fresh blueberries and chill for at least two hours before serving.
Recipe courtesy of American Sweet Potato