Sweet Potato Cupcakes with Peanut Brittle
Welcome the New Year in style with Cynthia’s Sweet Potato Cupcakes. These beautiful cupcakes are the perfect treat for a New Years celebration, topped with peanut brittle for a sweet start to the year.
Featuring American Peanuts and American Sweet Potato
Recipe developed by Cynthia Barcomi
Makes 12 cupcakes
Ingredients
1 | large sweet potato (about 250g) | |
150 g | all-purpose flour | |
50 g | wholemeal flour | |
1⁄2 tsp | baking powder | |
3⁄4 tsp | baking soda | |
1⁄4 tsp | salt | |
1⁄2 tsp | ground cinnamon | |
1⁄4 tsp | ground nutmeg | |
100 g | butter, softened | |
65 g | muscovado sugar | |
2 | eggs | |
1 tsp | vanilla extract | |
150 ml | buttermilk | |
For the frosting | ||
175 g | full-fat cream cheese | |
50 g | butter, softened | |
200 g | icing sugar | |
For the peanut brittle | ||
100 g | sugar | |
30 ml | water | |
1 tbsp | glucose syrup | |
90 g | salted peanuts | |
a pinch of baking soda | ||