These not so sweet, gluten-free sweet potato cheese cupcakes are soft. delicious, and healthy. It is so easy to make these cupcakes as no electric mixer is needed. The soft, custard-like texture just melts in your mouth after they are baked. The combination is perfect, with the nice aroma of the sweet potato and golden syrup. They are great to serve for any occasion, as these cupcakes can be baked one or two days ahead and be stored in the refrigerator before they are served.
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Sweet Potato Cheese Cupcakes
Ingredients
- 300 - 320 g sweet potato
- 125 g cream cheese - room temperature
- 25 g soft salted butter
- 1 egg yolk
- 60 ml milk
- 40 ml non dairy whipping cream
- 1 tbsp golden syrup or honey
Instructions
- Steam sweet potato to soft for about 20 minutes. Remove skin and mash sweet potato with a fork. Then blend with cream cheese and butter to smooth.
- Combine egg yolk, milk, whipping cream, and golden syrup in another bowl, stir well.
- Pour egg yolk mixture into step one and blend to a smooth dough. Then scope dough into piping bag and pipe into 6 or 7 mini cupcake liners evenly. Sprinkle some black sesame seeds on top and bake in preheated oven at 170 deg C for about 30-35 minutes.
- 300 - 320克 甜番薯
- 125克 奶油乳酪，温室软化
- 25克 有盐牛油 （软牛油）
- 1粒 蛋黄
- 60毫升 牛奶
- 40毫升 谈奶油 （动物性奶油）
- 1汤匙 黄金糖浆或蜂蜜
- 先把番薯蒸熟（约20分钟）至软去皮。用叉子将番薯压烂后，和奶油乳酪及牛油混匀至滑。
- 将蛋黄，牛奶，淡奶及糖浆搅拌均匀。
- 然后蛋黄液倒入步骤一，拌匀至软及滑后倒入裱花袋里；平均挤入6-7个小纸杯内，撒上少许的黑芝麻。放进预热烤摄氏170度烤越30-35分钟即可。
- 蛋糕可温或冷藏后才享用。（我觉得冷藏后更好吃）可收进冰箱2天。
Happy Baking!
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