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Purple Sweet Potato Chiffon Cupcakes Recipe

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Purple Sweet Potato Chiffon Cupcakes
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Servings: 2

Ingredients

  • 

4 Large Egg Yolks

  • 15 g Sugar
  • 
50 g/ml Canola or Corn Oil
  • 50 g/ml Unsweetened Soy Milk or Whole Milk
  • 100 g Frozen Grated Purple Sweet Potato
 (I used Buenas brand), thawed
  • 65 g Pastry Flour, sifted
  • 1 ½ tsp Lemon Juice
  • 

Meringue
  • 
55 to 65 g Sugar (adjust accordingly to the sweetness of sweet potato)

  • 8 g Corn Flour/Starch

  • 4 Large Egg Whites
  • 

Equipment: Regular size muffin/cupcake pans, lined with paper cups
  • Baking Sheet

  • Crème Fraiche Frosting
  • 2 Tbsp Granulated Sugar
1 Cup Crème Fraiche

  • 1/3 Cup Heavy Whipping Cream

  • ½ tsp Vanilla Extract
  • Note: For 7 inches Chiffon/Angel Tube Pan

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Nutrition Facts

Amount Per Serving %DV
Serving Size 183g
Recipe makes 2 servings
Calories 346  
Calories from Fat 70 20%
Total Fat 8.0g 10%
Saturated Fat 4.69g 19%
Trans Fat 0.0g  
Cholesterol 27mg 9%
Sodium 138mg 6%
Potassium 297mg 8%
Total Carbs 56.69g 15%
Dietary Fiber 2.0g 7%
Sugars 22.39g 15%
Protein 11.92g 19%
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