Monday, April 18, 2011

Purple Sweet Potato Chiffon Cupcakes


Fresh from the recent success of baking the chiffon cake recipe, I got a little ambitious and started experimenting with several different flavors for this cake. I was pleased with all the outcome, as the flavoring and texture of the cakes were surprisingly good. Like all things, there was one that really stood out and it was the Purple Sweet Potato Chiffon Cupcakes. I had frosted the cake with some crème fraiche as well and the result was just outstanding! The frozen grated purple sweet potato or also known as purple yam can be found at your local Asian grocer. Give this recipe a try, I think you will like it. Have a great week ahead and happy cooking!


Purple Sweet Potato Chiffon Cupcakes

Ingredients


4 Large Egg Yolks

15 g Sugar
50 g/ml Canola or Corn Oil
50 g/ml Unsweetened Soy Milk or Whole Milk
100 g Frozen Grated Purple Sweet Potato
 (I used Buenas brand), thawed
65 g Pastry Flour, sifted
1 ½ tsp Lemon Juice



Meringue
55 to 65 g Sugar (adjust accordingly to the sweetness of sweet potato)

8 g Corn Flour/Starch

4 Large Egg Whites

Equipment: Regular size muffin/cupcake pans, lined with paper cups
Baking Sheet


Crème Fraiche Frosting
2 Tbsp Granulated Sugar

1 Cup Crème Fraiche

1/3 Cup Heavy Whipping Cream

½ tsp Vanilla Extract

Method

Position the rack on lower third of the oven and preheat the oven to 325˚F/160˚C.



Place the egg yolks and sugar in a large bowl, and beat well. Add oil, soy milk, and grated sweet potato and stir to incorporate with a whisk. Add flour and lemon juice; mix well, until the batter becomes sticky.



Make the meringue: Combine sugar and corn flour. Beat the egg whites until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.

Add one-third of meringue into the egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.

Carefully spoon the batter into the cupcake liners, filling them almost full. Bake for 16-17 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. 

When cake is done, remove from the oven and leaving it to cool completely on a wire rack before frosting.

For the Crème Fraiche frosting: In the bowl of a stand mixer fitted with the whisk attachment, combine the crème fraiche, cream, vanilla and 2 Tbsp granulated sugar. Whip on medium-high speed until soft peaks form and the cream hold its shape.

Note: For 7 inches Chiffon/Angel Tube Pan
Pour batter into an ungreased angel cake tube pan. Bake for 50 to 55 minutes.

When cake is done, remove from the oven and turn it over, leaving it to cool for about an hour.

Once the cake is cool completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.

Makes 16 Regular Size Cupcakes or One 7 inches Chiffon Cake

Author

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29 comments:

  1. They look so pretty! Love that purple hue :-)

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    1. Is that "a dry pastel" painting on your avatar? lol

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  2. Wowowowowo , your cupcakes look so pretty :)

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  3. wow your light pinkish purplish cake with the white creme fraiche topping looks absolutely delightful! i'd love to have this for tea right now!

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  4. Yummy and beautiful, as always. xx

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  5. That color on these cupcakes is outstanding! I'm going to need to get some purple yams pronto!

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  6. This cupcake looks amazing! Look at that beautiful lavender color. Wish I could have one right now :)

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  7. delightful, Love the subtle color. Very nice.

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  8. Those look so gorgeous! I definitely want to try this recipes.

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  9. I love that purple hue! I thought it must have been a berry cupcake at first. Gorgeous!

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  10. the colour is so lovely!! and the cake look so soft and moist (: YUMMY!

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  11. I love the purplish hue and how you have deco it so nicely!! :)

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  12. This is the 2nd Purple sweet potato chiffon cake that I have came across and both have inspired me to bake this delicious cake too!

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  13. i luv the natural nice purple color, n would like to try baking, btw where to get 'grated purple sweet potatoes?'

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  14. so pretty! going to try with some all purpose gluten free flour and applesauce instead of eggs (a vegan trick). saving the recipe to my online cookbook ( http://cookmarked.com ).

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  15. @znette: The frozen grated purple yam is available at Osaka/T&T Supermarket.

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  16. Oh, my! How interesting. I've never seen a purple sweet potato before and we don't have any asian markets in my area. But, I suppose I could always go online to find it, that's how I usually get my organic/imported/fancy/non-grocery store items. Great post! Following on twitter so I can hear more from you. Looking forward to it! Congrats on the top 9!

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  17. WOW! First off congrats on the Top 9...and look at you go girl...those are great! I love the color and how creative they are. Nice job!

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  18. I would love to try your darling cupcake. I hope Whole Foods has the ingredients. Thank you for sharing!

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  19. wow, this looks beautiful! i made sweet potato bread, but never thought about putting them in cupcakes!!!

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  20. That looks wonderful. We call the purple sweet potato ube. I love love the stuff. I also love your recipe for the frosting.

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  21. This is such a beautiful dish! I'm always looking for ways to make treats a little healthier, but I've never tried using sweet potatoes in desserts! Can't wait to give this one a try!

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  22. Perfect for spring: purple and chiffon-light! And they're gorgeous -- great job!

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  23. I like the color of this cake. I must try it. It's interesting that you use frozen purple sweet potato. Can I make with fresh potato? Like Okinawa sweet potato? Congratulations!

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  24. @Nippon Nin: It's easier to obtain frozen sweet potato over here in Vancouver. I have not tried baking with the fresh ones, but I am sure it's doable. Do let me know, how it turns out.

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  25. I just made these with fresh purple yams (none of the asian markets I went to carried the frozen ones). It worked great - I peeled and cut into smaller pieces, boiled until tender, then put them through my potato ricer (and let cool before adding to batter). They came out great - love this recipe!

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  26. How was the taste of the chiffon? Was the sweet potato taste prominent?

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