Ingredients
The following ingredients have 12 Servings
- <strong>Cake</strong>
- 1 1/2 cup whole wheat pastry flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup low-fat buttermilk
- 3/4 cup sweet potato purée*
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- <strong>Glaze</strong>
- 2 tablespoons unsalted butter
- 2 tablespoons reduced-fat (2%) milk
- 2 tablespoons unsweetened cocoa powder
- 1 1/4 cup sifted powdered sugar
- 1/4 cup pecan pieces, coarsely chopped
Instruction
- Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together flour, cocoa powder, baking soda and salt.
- In a medium bowl, whisk together buttermilk and sweet potato purée.
- With an electric mixer, cream together butter and sugar on high speed until light and fluffy, about 3 minutes.
- Add eggs and vanilla.
- Reduce speed to low and add flour mixture in batches, alternating with buttermilk mixture and ending with flour mixture.
- Spoon batter into prepared muffin cups.
- Bake until a toothpick inserted into the center of a cupcake comes out clean, about 25 minutes.
- Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, heat butter, milk and cocoa in a small saucepan over medium heat, stirring just until butter is melted and cocoa is dissolved.
- Transfer to a mixing bowl and gradually whisk in confectioners’ sugar.
- Let stand 15 minutes for glaze to thicken to spreading consistency.
- Spread over cupcakes and top with pecans.
- *Look for canned sweet potato purée or make you own by baking a small sweet potato in a 400°F oven until very tender, about 40 minutes, then mashing or blending the flesh until smooth.