White Chocolate Purple Potato Cupcakes
User Reviews
5
White Chocolate Purple Potato Cupcakes
Description
This cupcake recipe incorporates mashed purple potatoes into the batter along with creamed butter, sugar, eggs, vanilla, and melted white chocolate. The flour, baking powder, and salt are carefully folded in with milk to maintain a tender crumb. Baking at a moderate temperature ensures the cupcakes rise evenly and develop a soft texture.
The royal icing combines mashed purple potato and white chocolate melted together, then sweetened with powdered sugar and thinned with milk to a spreadable consistency. This frosting adds a visually appealing purple hue complemented by the sweet white chocolate flavor.
The resulting cupcakes offer a balance of familiar sweet dessert notes with an unusual ingredient that adds moistness and subtle complexity. They are suited for those looking to experiment with flavors and colors in baking.
Ingredients
For the cupcakes
- 2 oz white chocolate chopped, 50 g
- ½ cup butter at room temperature
- ⅔ cup granulated sugar
- 2 egg large, free-range
- ¾ cup purple potato mashed, 150 g, without milk, butter or seasoning
- 2 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour 150 g
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup milk 100 ml
For the icing
- ¾ cup purple potato mashed, 150 g
- 4 oz white chocolate 100 g
- 5 tablespoon milk
- 5 tablespoon powdered sugar confectioners’ sugar, icing sugar
Instructions
- Preheat the oven to 325F / 170C. Line a 12-cup muffin pan with paper cases.
- Place the white chocolate into a heatproof bowl, set over a pan of simmering water. Stir occasionally until the chocolate is completely melted and smooth. Don’t allow any water get in the bowl or the chocolate will seize. Remove the bowl from the water and allow to cool.
- In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Add the eggs, one at a time and beating each one in well. Mix in the mashed potato, vanilla and cooled melted chocolate.
- In a separate bowl, whisk the flour, baking powder and salt. Add one-third of the flour to the egg mixture and gently combine, then one-third of the milk. Repeat until all the ingredients are combined.
- Fill the muffin cups three-quarters full and bake for 15-20 minutes, or until a skewer inserted in the middle comes out clean.
- Leave to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
To make the purple potato icing
- Place the white chocolate into a heatproof bowl, set over a pan of simmering water. Stir occasionally until the chocolate is completely melted and smooth. Don’t allow any water get in the bowl or the chocolate will seize. Remove the bowl from the water and allow to cool.
- Beat the mashed sweet potato and white chocolate together until smooth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 52mg | 17% |
| Sodium | 197mg | 8% |
| Potassium | 243mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
