SWEET POTATO OR PUMPKIN CUPCAKES – NOM NOM!

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This morning as George and myself were training our clients we all entered into some insightful conversation on “being a SUPERMUM” as both our clients are working mums with drive and sincere passion for all their professional, personal and family endeavours.

One thing I want to share here… as much as we as Personal Trainers inspire our clients, over the years many clients have been an inspiration to me  showing me unconditional love and the strength of the human will to rise above all, time and time again – a habit each of us has the power to manifest if we choose!

One mum was going home for a bake-up to nurture and bond with her delightful daughters. So the topic of “cupcakes” was raised and I suggested a sweet potato variation – so this brings me home on a Saturday night after a day of clients and my own training session to make a batch that I can proudly post for all our “Power Foods Fitness” clients and their families…

INGREDIENTS:

*

For the BATTER:

1 C Pureed Sweet Potatoes or Pureed Pumpkin

1 C Creamy Almond Butter

½ C Raw Honey

2 medium Eggs

1 ½ tsp Baking Powder

½ tsp Baking Soda

1 tsp Vanilla

1 tsp Cinnamon

½ tsp Nutmeg

½ tsp Cloves

pinch of Salt

*

For the ICING:

½ C Coconut Oil

2 tbsp Raw Honey

1 tsp Cinnamon

1 tsp Vanilla

*

INSTRUCTIONS: 

1. Preheat oven to 350.

2. Blend all of the ingredients for the batter in a mixing bowl until well mixed.

3. Line muffin pan with muffin papers. Do use all of the batter to evenly fill the muffin papers.  They will be about 4/5ths* full. *These won’t rise like traditional cupcakes, so you don’t have to worry as much about filling them too full.

4. Bake until a toothpick comes out cleanly, about 25-30 minutes.

5. In another bowl, use a hand mixer to whip together all of the ingredients until well blended and almost fluffy.

6. Wait until the muffins are completely cooled before frosting, otherwise the coconut oil will melt while you’re trying to frost them.  I find it easiest to put the frosting into a ziplock bag, then cut one corner off to fake a frosting piping bag.  Squeeze a dollop of frosting onto each cupcake and as I say “ALL GOOD!”

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The kitchen is where memories are made, the smell, the taste, the texture  – all taking us back to that moment with those we love! xx

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2 thoughts on “SWEET POTATO OR PUMPKIN CUPCAKES – NOM NOM!

  1. Pingback: AUDIO: WIZKID – POTATO | DJ FINAL

  2. My daughter made the cupcakes and they are really nice. I found them quite sweet and didn’t need the frosting on top as they have a lovely flavour. Would make them again!

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