Ready In: 2 hours
Makes 12 cupcakes
¾ cup unsweetened, unflavored plant-based milk
¾ cup pure maple syrup
¼ cup pure vanilla extract
1 tablespoon apple cider vinegar
1 tablespoon ground flaxseed
1 cup oat flour
¾ cup sorghum flour
½ cup almond flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon of sea salt
(FROSTING AND GARNISH)
¾ pounds white sweet potatoes, peeled and cut into large pieces
¼ cup pure maple syrup
1 tablespoon tahini
1 tablespoon pure vanilla extract
2 kiwis, cut into half-moon slices
4 small strawberries, halved
¼ cup blueberries
Preheat the oven to 335℉. Line a 12-cup muffin tin with 12 paper liners.
In a mixing bowl, combine milk, maple syrup, vanilla, vinegar, and flaxseed.
In a separate bowl whisk together the flours, baking powder, baking soda, and salt.
Add the wet mix to the flour and mix well.
Evenly divide the batter between 12 cupcake molds.
Bake 30 to 35 minutes or until a toothpick inserted in the center of a cupcake comes out dry.
Transfer cupcakes to a cooling rack and let cool completely.
For the frosting, place yam pieces in a steamer basket in a saucepan. Add water to saucepan to just below the basket. Cover pan and steam sweet potato 20 minutes, or until very tender. Let sweet potato cool; then transfer to a food processor. Add maple syrup, tahini, and vanilla. Process until smooth and creamy.
Transfer frosting to a piping bag, and pipe onto the tops of cooled cupcakes.
Chill cupcakes in the fridge for an hour or until ready to serve.
Just before serving, decorate tops of cupcakes with fresh fruits.