I used my gluten, sugar, nut and dairy free sweet potato brownie recipe for the base of these cupcakes, and the most wholesome icing I could think of that the kids in Jordan’s class would actually eat! Many health food stores have healthier options for additive free sprinkles too- these smarties called ‘Gems’ are free from toxic colours and flavours and are a great upgrade.
- 1 medium raw orange sweet potato, peeled and grated (about 2 1/2 cups of grated sweet potato)
- 2 whole eggs, beaten
- 2 tsp real vanilla extract
- 1/2 cup maple syrup, or to taste (or rice malt)
- 1/2 cup of virgin coconut oil
- 1 heaped tsp of Aluminium free baking powder
- ½ cup of unsweetened cocoa powder- depending how dark you prefer
- 2 tbsp coconut flour- no more! A little goes a LONG way!
- 200g dark organic chocolate, melted
- 80g Organic butter (OR for dairy free use an avocado)
- 1 tbsp rice malt or maple syrup, if needed to sweeten to taste
- Preheat oven to 160C
- Add vanilla, rice malt and coconut oil to a large mixing bowl over a pot of hot water and melt together. Take off the heat and add sweet potato, and eggs and mix well.
- Now add the dry ingredients, combining well.
- Pour the mixture into cupcake cups placed on a flat tray.
- Bake for 15 minutes. Check with a skewer- unlike a cake which will come out clean, the centre should still be ever so slightly gooey so it stays moist. Remove and cool before icing.
- Add the softened butter to the cooled melted chocolate and whip or beat together until fluffy- if needed place into the freezer for 5 minutes to cool then whip again to get the right texture.
- Spread over the cupcakes or use a piping bag.
Optional Peanut butter whip icing:
- 1 jar peanut butter or preferred nut
- 1/3 cup rice malt syrup
- 1/4 cup coconut oil
- vanilla to taste
Use a food processor or whisk to whip ingredients together- do nut use a blender it will curdle! Pipe onto individual brownies.