Sweet Potato Cupcake
Ingredients
Main ingredients
- Seoul Milk Greek Yogurt 150 g
- Allulose syrup 50 ml
- Fresh egg 3 pcs
- Boiled sweet potato 500 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
213.02 g
67%
Protein
44.46 g
14%
Fat
27.16 g
19%
Cooking steps
-
1
Wash the sweet potatoes thoroughly, boil them, peel off the skin, and mash them.
-
2
Add sugar and salt to the mashed sweet potatoes and mix well.
-
3
Add eggs, milk, and melted butter, then blend till fully combined.
-
4
Sift flour and baking powder into the mixture and finish making the batter.
-
5
Fill muffin cups with the batter.
-
6
Bake in a preheated oven at 180°C for 20 minutes.
