Name: Purple Sweet Potato Cupcakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 70g butter; 75g Sugar; 120g Purple Sweet Potato; 60g egg; 110g Flour; 1/2 teaspoon Baking powder; 1/8 teaspoon salt; 100g Whipped cream; Some Purple Potato Ding; Some honey

Purple Sweet Potato Cupcakes

by Sister Guoming

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Now is the season when purple sweet potato is on the market. Needless to say, the nutritional value of purple sweet potato is rich in selenium and anthocyanins. Anthocyanin is a natural anti-aging nutritional supplement. Its antioxidant performance is fifty times higher than vitamin E and twenty times higher than vitamin C. Anthocyanins are natural sun coverings that can prevent ultraviolet rays from harming the skin. The collagen and hard proteins contained in them are good for the skin, so they are very suitable for girls who love beauty. Can you resist this faint purple temptation?

Purple Sweet Potato Cupcakes

1. Preheat the oven to 175 degrees, the mold mat is non-stick paper cup, and the purple sweet potato is steamed in advance for later use; the butter is softened at room temperature and cut into small pieces, add sugar and beat with an electric whisk until the butter is fluffy. The color is white, add the cool purple Whisk the mashed potatoes evenly, and finally add the beaten eggs to the butter three or four times, and beat each time until the eggs are completely absorbed by the butter; sift the flour, baking powder and salt into the butter, then add the milk and mix well Into batter

2. Squeeze the batter evenly into the mold, about seven minutes full, put it in the middle of the oven, and bake at 175 degrees for about 25 minutes

3. After the cake is baked and let cool, squeeze some whipped cream, sprinkle with cooked purple potato diced and pour a little honey. In fact, decoration can also be omitted, or you don't have to be rigid, just feel free