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Mini bakes, maximum indulgence!


Sweet potato cupcakes with blueberry frosting


For the cupcakes

400g (14oz) US sweet potatoes

200g (7oz) butter

3 free-range eggs

100g (3½oz) caster sugar

100g (3½oz) brown sugar

10g (¼oz) vanilla sugar

1 tsp cinnamon

2 tsp baking powder

230g (8oz) plain flour

By American Sweet Potatoes (

For the frosting

100g (3½oz) butter, room temperature

200g (7oz) cream cheese, room temperature

100g (3½oz) icing sugar

50g (1¾oz) blueberry jam

handful of fresh blueberries for decoration

1 Peel the sweet potatoes and cut into medium-sized chunks, place into a large pan, cover with water and boil until tender – for around 10-12 minutes. Blend in a food processor until smooth and leave aside to cool.

2 Preheat the oven to 180°C/Gas Mark 4, then fill the holes of a cupcake or muffin tin with cupcake cases.

3 Next, melt the butter, allow to cool slightly, then whisk together with the eggs. Add the sugar and cinnamon, continuing to whisk the mixture, then stir in the cooled sweet potato puree.

4 In a separate bowl, mix the baking powder and flour together, then add this to the cake mixture, stirring until fully combined. Pour the mixture into the cases and bake in the oven for 18 minutes. Once cooked, place on a rack to cool.

5 While the cupcakes are baking, make the frosting. Whisk the butter, icing sugar, cream cheese and blueberry jam together until smooth. Pour the frosting into a piping bag and ice the top of each cupcake. Decorate with the fresh blueberries and chill for at least 2 hours before serving.

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About Baking Heaven

Nothing says ʻ partyʼ quite like a showstopping cake, so this month we've rounded up some of our favourite wow-factor bakes to make sure you can celebrate any occasion in style. Find party essentials like a gin and tonic cake, a giant doughnut cake and everything in between! Our brand new Cake Decorating School is back, where we guide you step-by-step through techniques and projects that'll help you become an even better baker! Make Father's Day cupcakes, try using Candy Melts and follow Britt Box's easy guide to creating an ombre cake. Mary Berry shares some of her favourite speedy recipes, discover step-by-step how to make pineapple upside-down doughnuts, plus bake a malted milk chocolate birthday cake in our masterclass – it's perfect for kid's parties! Don't miss our guide to packing the perfect picnic – we share essential tips for eating al fresco, plus a selection of simple but delicious treats to take with you on the go. Don’t miss it!