Gluten-Free Vegan Chocolate Cupcakes with Sweet Potato icing
🌿All you need is the following.
Ingredients:
One box of @orgransa chocolate muffin mix.
Sweet potato icing:
280 grams sweet potatoes cooked
2 tablespoons cocoa powder
2 heaped tablespoons peanut butter
1 teaspoon of vanilla extract
3-4 tablespoons liquid sweetener
Directions:
Preheat oven to bake for 180°C.
First I placed my sweet potatoes on the stove to boil until soft.
Then I started with the cupcakes. I Followed the vegan version of @orgransa chocolate muffin mix so all I had to do was add 250ml of water to the mix and beat it for a minute or two.
I poured the mixture evenly into my muffin tins and placed them in the oven to bake for 18 minutes.
While they were baking I ran my peeled sweet potatoes under cold water.
I placed all the ingredients for the icing into my blender and blended them until smooth.
I removed the muffins from the oven and placed them on a cooling rack.
I then placed the icing in a bowl in the fridge to set for about 30 minutes.
Once the muffins were completely cool I started to ice them with the sweet potato icing 🌱
