LIVING FREE HEALTH AND LIFE

Sensational Sweet Potato Cupcakes With Maple Infused "Buttercream" Frosting

• 1 1/4 cup Bob's Red Mill Gluten Free All Purpose Flour
• 1 cup sugar
• 3 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. xanthan gum
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/8 tsp. ginger
• 1 cup cooked, mashed sweet potato
• 1/2 cup canola oil
• 1/2 cup unsweetened applesauce

• 1/2 cup + 3 T. dairy and soy free shortening (like Spectrum) or Crisco if you can have soy
• 1 1/2 cups powdered sugar
• 1/2 T. coconut sugar
• 1 1/2 T. 100% pure maple syrup
• 1/4 cup chopped pecans (optional)

1. Preheat oven to 325 degrees with rack in middle of oven.
2. In a large bowl, whisk together the four, sugar, baking powder, baking soda, xanthan gum, salt, cinnamon, nutmeg, and ginger.
3. Using a stand mixer, mix the mashed sweet potato and oil together for about 1 minute.  Add applesauce and mix until there are no sweet potato lumps.
4. Add the dry ingredients in two batches.  Mix with beaters for 2-3 minutes.  Remove from stand mixer and mix by hand until well mixed.
5. Line 14 cupcake tins with paper liners.  Divide batter evenly among tins.
6. Bake for 25-28 minutes, until inserted toothpick comes out clean.
7. After removing cupcakes from oven, let sit in pans for 5 minutes before removing to cooling rack.

1. In a bowl, combine the shortening and powdered sugar.  Mix until crumbly mixture forms.
2. Add coconut sugar and maple syrup and mix until well combined.
3. Frost cupcakes and sprinkle chopped pecans (if using) on top of each cupcake.