Sweet Potato Cupcakes (Coconut Flour and Protein)

sweetpotatocupcakesprotein I have been eating more sweet potato lately and I was curious to see how it would bake up in a protein cake. Since sweet potato is a dense, wet ingredient, I paired it with whey protein. A great combination. the frosting here is made from raw cashews, toffee flavoured stevia and some ground cinnamon.

Sweet Potato Cupcake:
1 cup vanilla whey protein powder 90 g)
2 Tbsp. coconut flour (14 g)
1 cup sweet potato, cooked (150 g)
2 Tbsp. water (30 mL)
1 tsp. baking powder (5 mL)
⅛ tsp. sea salt (0.6 mL)
⅛ tsp. ground cinnamon (0.6 mL)

Frosting:
1 cup raw cashews, soaked in filtered water for 4 hours or more (122 g)
⅓ cup water (80 mL)
¼ tsp. toffee stevia (1.2 mL)
⅛ tsp. ground cinnamon, or to taste (0.6 mL)

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

Blend all cake ingredients until smooth. Pour into 6 small silicone muffin cups. Bake for 8-10 minutes, just until firm and a toothpick inserted comes out clean. Do not over-bake.

Meanwhile rinse and drain cashews. Blend cashews with remaining frosting ingredients until smooth. Place frosting in the freezer to cool a bit while your cupcakes finish baking.

Remove cupcakes from oven and let cool.

Frost and serve.

Store leftovers in the refrigerator.

Makes 6 cupcakes.

Cook's Notes: A note about substitutions: because each type of protein powder has a distinct flavour and texture when baked, I would not try substituting different types of protein powders in this recipe.