Sweet Potato Cupcakes!

                         Slightly adapted from Chocolate Covered Katie

Sweet Potato Cupcakes

http://chocolatecoveredkatie.com/2013/11/11/sweet-potato-cupcakes-marshmallow-frosting/

(makes 10-11)

• 1/2 cup milk of choice
• 1/2 cup sweet potato puree
• 2 1/2 tsp pure vanilla extract
• 3 1/2 tbsp melted coconut oil
• 1 tbsp apple cider vinegar
• 1 cup Bob’s gf flour plus 1/2 tsp xanthan gum
• 1/2 tsp plus 1/8 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 cup xylitol
• pinch pure stevia extract

Preheat oven to 350 degrees F. Grease a cupcake tin or line with cupcake liners, and set aside. In a medium mixing bowl, whisk together the milk, sweet potato, vanilla, oil, and vinegar. Let sit at least 5 minutes. In a large mixing bowl, combine remaining ingredients and stir very well. Pour wet into dry, and stir until just evenly mixed. Pour evenly into cupcake tins. Make sure the batter fills only a little over half of each cupcake tin, as it will rise considerably as it cooks. Bake 19-20 minutes, or until cupcakes have risen and are lightly golden. Let cool 15 minutes before removing from the cupcake tins.

Marshmallow Frosting: (For a coconut-free alternative, simply use something like Ricemellow Crème as your frosting instead.)

• 1 can full-fat coconut milk or creme
• pinch pure stevia
• 1/2 tsp marshmallow extract (such as this)

Open the coconut milk (try not to shake it before opening), and if it’s not already super-thick, leave the can in the fridge overnight. It should get very thick. If it doesn’t, you’ve gotten a can that won’t work for the recipe. I recommend coconut cream such as Trader Joe’s. (Hint: shake the can when you’re at the store. If you can hear the liquidy contents swishing around, it’s probably too thin to work for this recipe.) Once thick, transfer only the creamy coconut cream to a bowl and whip in your sweetener and extract with a fork or with beaters if you want to be really fancy. Due to the perishable nature of the whipped cream, it’s best to frost the cupcakes immediately before serving.