Sweet potato cupcakes | Reader's Digest Australia
The natural sweetness of the sweet potato means you won’t need to add much sugar – so this is a perfect guilt-free snack or kid’s lunchbox treat.
Ingredients
- 125 g (4 oz) light olive oil spread
- 1/3 cup (80 g) firmly packed soft brown sugar
- 1 tablespoon golden syrup or honey
- 2 eggs
- 3/4 cup (110 g) white self-raising flour
- 1/2 cup (75 g) wholemeal (whole-wheat) self-raising flour
- 1 cup (250 g) mashed orange sweet potato (kumara)
- 1 teaspoon mixed (pumpkin pie) spice
- 1/4 cup (60 ml) low-fat milk
- icing (confectioners’) sugar, for dusting
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