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Sweet potato cupcakes

Sweet potato cupcakes


For the cream cheese frosting

  • Beat the cream cheese and heavy cream in a mixer with the whisk attachment on medium speed.
  • Add the zest, salt, pepper and chili flakes.
  • When the mixture has doubled in volume, it is ready.
  • Transfer to a pastry bag fitted with a star tip. Refrigerate until needed.

For the cupcakes

  • Preheat oven to 160* C (320* F) Fan.
  • Line a muffin pan with liners.
  • Beat the butter and sugar in a mixer on medium speed using the whisk attachment, until light and fluffy.
  • Add the eggs, one at a time and beat for 1-2 minutes.
  • Add the mashed sweet potatoes, finely chopped bacon and pistachio nuts. Beat until all of the ingredients are completely combined.
  • In another bowl, add the flour and baking powder. Mix with a spoon and add to the mixture in the mixer.
  • Last, add the salt, pepper, basil, thyme and zest.
  • Mix and divide mixture evenly among the muffin cups.
  • Bake for 25-30 minutes.
  • When ready, remove from oven and allow to cool completely.
  • Top with cream cheese frosting.
  • Cut the slices of bacon in half and decorate cupcakes.
  • Serve.
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