Yahcna’s Sweet Potato Cupcakes/Cake Conclusion

The conclusion is all about icing tips, creativity, and presentation. INGREDIENTS 2 sweet potatoes or 15 oz. can sweet potatoes 3 cups Whole Wheat Pastry Flour (or all Purpose Flour) 1 1/4 cup Vegan Cane Sugar or dry sweetener 1 Tbsp. baking soda 2 tsps. cinnamon 1 1/2 tsps. ground ginger 3/4 tsps. nutmeg 1/2 tsp. seasalt 1 cup water 1/4 cup oil 2 tsps. vanilla 1/3 cup Vegan Butter Almond Milk 2 Tbsp. Apple Cider Vinegar ICING INGREDIENTS 2/3 cups vegan butter 4 cups confectioner’s sugar 1 tsp. vanilla 1/4 cup almond milk Preheat oven to 350 and prep your cupcake liners or cake pan so that it’s ready (Note: prepping is greasing and lightly flouring your cake pan, or adding cupcake liners to cupcake pans. For more on this, see my cake prepping video) 1. Peel, and boil your sweet potatoes in 4 cups of water with 1 tsp. salt until mushy soft. (If using canned sweet potatoes aka candied yams , simply go to step 2) 2. Add the vegan butter to the soft sweet potatoes (Optional: add some extra cinnamon, nutmeg, and brown sugar to taste, to this potato mixture). 3. Add all of your wet ingredients to the potato mixture. 4. Now add your dry ingredients to your mixture. 5. Blend carefully without over-mixing! (If your batter is a bit dry, add a little more milk until it’s slightly thinner than pudding. 6. Quickly add this batter to whatvever pans you will be baking with and place in the pre-heated oven for about 20 to 25 minutes. (No peeking!) For the icing 1. Cream the wet …

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Comments

beautifullymusic88

January 31st, 2011 at 7:56 PM

please post the recipe!!! beautiful
Yahcna

February 2nd, 2011 at 2:49 AM

@beautifullymusic88 The recipe is in Part I, dear.
tryn2foundmyway

February 4th, 2011 at 1:04 PM

Sis that looks good, how do you make the icing? I watched part one.
Yahcna

February 19th, 2011 at 5:16 PM

@tryn2foundmyway My apologies for the late reply, You can use

1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine, we use Earth Balance
4 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer
1/2 cup sweet potato (sweetened &pureed) “candied yams”

You will get a lot of frosting because these measurements are for a big cake and can cover about 34 cupcakes, so you can cut it in half.
Yahcna

February 19th, 2011 at 5:19 PM

@tryn2foundmyway Also, if Your frosting is still too runny, simply add 1/2 cup of more confectioner’s sugar, or cornstarch at a time until it’s the desired texture you like.

ANOTHER TIP: Whip up the frosting first before whipping in the candied yams for so you can still see them in the icing.

Hope this helps.

Shalam!
tryn2foundmyway

February 24th, 2011 at 9:28 AM

Thanks sis, very help ;}
tryn2foundmyway

February 24th, 2011 at 9:28 AM

helpful, my bad ;}

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