Sweet Potato Cupcake with Walnut & Mint Cream is an
innovative dish, I tried for the contest #FIAwinterenergizer conducted by Foodaholics
in Ahmedabad group on Facebook.
The ingredient given to us were: Sweet Potato, Walnut,
Mint and Fresh Cream. After lot of brainstorming, considering, and
re-considering ideas, this is what I came up with:
Sweet Potato Cupcake
Ingredients:
- Boiled & Grated Sweet Potato – 2
- All purpose Flour – 1 cup
- Grinded Sugar – 1 cup
- Butter – 65 gms
- Rose Essence – ½ teaspoon
- Vanilla Custard Powder – 1 Tablespoon
- Soda Water – 1 cup
- Baking Soda – 1 teaspoon
- Baking Powder – 1 Tablespoon
- Oil – 1 Tablespoon
Method:
- In a bowl, add butter and whisk it for some time till it becomes light.
- Add Sugar slowly to it and keep mixing till the mixture becomes fluffy
- Sieve all purpose flour, baking soda, and baking powder and Vanilla custard powder.
- Mix it with butter-sugar batter. Pour the soda water at regular interval in the batter to medium consistency.
- Drop rose essence to this mixture, fold it, and keep aside.
- Grease the cupcake mould with oil and pour the batter into it.
- Adjust it in pre-heated oven and bake it at 180 C for 25-30 minutes.
Walnut & Mint Cream
Ingredients:
- Soaked walnuts – ½ cup
- Mint leaves – 1 cup
- Chopped Green chili – 1
- Chopped Ginger – ½ teaspoon
- Salt – As per taste
- Citric Acid ( Tatri)/Lime Juice – 1 teaspoon
- Water – As needed
- Fresh Cream/Cream – 2 tablespoon
Method:
- In a mixer grinder, add walnuts, green chili, mint leaves, salt, citric acid/lime juice, ginger, and salt.
- Grind them to a fine paste just as you make a chutney.
- Add fresh cream in it to make it thick and use it as topping.
Walnut & Mint Chutney |
Tips:
- Use separate bowl for mixing fresh cream and the walnut & mint paste.
- You can use the rest as Chutney/Sauce – a perfect accompaniment with starters.
If you have liked this post and are in
Ahmedabad & are part of Foodaholics in Ahmedabad Group, do
like/comment/share on my post.
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