Purple Heart Cupcakes Recipe

Name: Purple Heart Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FROSTING:; 2 whole Medium Purple Yams; 3 Tablespoons Powdered Sugar; 2 Tablespoons Vegetable Oil; 1/2 teaspoons Rose Water; Edible Star Sprinkles, To Decorate; FOR THE CAKE:; 3/4 cups Fresh Pineapple Cut Into Small (1/4-inch) Cubes; 1 stick Butter, Softened; 1/2 cups Sugar; 1 whole Egg; 1 pinch Salt; 1-1/2 cup Flour; 1-1/2 teaspoon Baking Powder

Servings: persons

FOR THE FROSTING:
2 whole Medium Purple Yams
3 Tablespoons Powdered Sugar
2 Tablespoons Vegetable Oil
1/2 teaspoons Rose Water
Edible Star Sprinkles, To Decorate
FOR THE CAKE:
3/4 cups Fresh Pineapple Cut Into Small (1/4-inch) Cubes
1 stick Butter, Softened
1/2 cups Sugar
1 whole Egg
1 pinch Salt
1-1/2 cup Flour
1-1/2 teaspoon Baking Powder

1
For the frosting:
2
Boil purple yams until fork tender. Cool, then peel.
3
Using a food processor, blend with powdered sugar, oil and rose water until creamy. Store in an airtight container in the fridge.
4
For the cake:
5
Preheat oven to 350u00b0F.
6
Cut the head and bottom of the pineapple. Tracing the blade along the yellow flesh, slice the thorny outer layer off, working around the fruit. The center is tough and inedible. Cut around the center. Store half of the pineapple a plastic bag in the fridge for use later in a salad or mai tai! Chop the remaining half into small cubes, about 1/4-inch each.
7
Cream butter and sugar until smooth. Add egg. Incorporate salt, flour and baking powder until just incorporated. Do not overwork the batter.
8
Using a wooden spoon, gently add the pineapple cubes and mix into the batter until nicely coated.
9
Line a cupcake pan with paper liners and fill each about 3/4 with batter. Bake 15-20 minutes, until you can smell the cupcakes and a toothpick inserted into the center comes out clean.
10
Transfer to a wire rack for cooling. Finish with a generous slather of the purple yam frosting and sprinkle decorative edible stars on top.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE FROSTING:, 2 whole Medium Purple Yams, 3 Tablespoons Powdered Sugar, 2 Tablespoons Vegetable Oil, and more.

Yes, Purple Heart Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Purple Heart Cupcakes

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