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Servings Per Recipe: 6
Amount Per Serving
Calories: 193
how is this calculated?
1
Method:
2
Line muffin pan with paper cases. Set aside.
3
Wash and peel sweet potato into small cubes. Place in a pot and add 2 tablespoon sugar. Pour in just enough water to cover. Simmer until sweet potatoes soften and drain. Measure 60g sweet potato and mash with a fork.
4
Place brown sugar, sea salt and mashed potato in a bowl and beat well.
5
Add soy milk, vanilla extract and canola oil and mix well with a hand whisk.
6
Add flour mixture and fold well with a rubber spatula. Add 3/4 of the cubed sweet potatoes and raisins to batter and fold in.
7
Spoon batter into prepared paper cases. Top each with remaining pieces of sweet potatoes.
8
Heat water in a steamer until boiling, then steam cupcakes over high heat for 20 minutes or until well risen. Remove from steamer and leave to cool on a wire rack.
9
Serve cupcakes warm or at room temperature.
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