vegetable cake

These vibrant cupcakes are made with purple potatoes! You can&#x27;t taste the spuds, but they leave a wonderful colour and make the cupcakes rich and moist.

White Chocolate Purple Potato Cupcakes

oz (50 grams) white chocolate (chopped)

(125 grams) butter (at room temperature)

(125 grams) granulated sugar

eggs

tsp vanilla extract

(150 grams) all-purpose (plain) flour

½ tsp baking powder

salt

(100 milliliters) milk

(150 grams) mashed purple potatoes

oz (100 grams) white chocolate

tbsp milk

tbsp powdered icing sugar (confectioners’ sugar)

Preheat the oven to 325F / 170C. Line a 12-cup muffin pan with paper cases.

Place the white chocolate into a heatproof bowl, set over a pan of simmering water. Stir occasionally until the chocolate is completely melted and smooth. Don’t allow any water get in the bowl or the chocolate will seize. Remove the bowl from the water and allow to cool.

In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Add the eggs, one at a time and beating each one in well. Mix in the mashed potato, vanilla and cooled melted chocolate.

In a separate bowl, whisk the flour, baking powder and salt. Add one-third of the flour to the egg mixture and gently combine, then one-third of the milk. Repeat until all the ingredients are combined.

Fill the muffin cups three-quarters full and bake for 15-20 minutes, or until a skewer inserted in the middle comes out clean.

Leave to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Beat the mashed sweet potato and white chocolate together until smooth.

To make the purple potato icing

This chocolate chip butternut squash cake is bursting with moist flavor and is a great way to use up leftover squash!

Chocolate Chip Butternut Squash Cake

unsalted butter, softened

sugar

vanilla

175 g 1 ½ cups plain (all purpose) flour

cinnamon

nutmeg

½ tsp ground ginger

g 3.5 ounces

chocolate chips

Preheat oven to 180C/350F. Lightly grease and line an 8x8 inch baking pan

Steam the butternut squash over a pan of simmering water until soft. Drain well and puree with a hand blender, potato masher or food processor. Set aside to cool slightly.

In a large bowl or stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time and beat each one in well. Add the vanilla and cooled squash puree and combine.

Sift in the flour, baking powder, spices and salt and gently mix. Fold in the chocolate.

Spread the mixture evenly into the baking tray and bake for 35-40 minutes or until an inserted skewer comes out clean. Allow to cool in the pan and then turn out and cut into squares.

This Swede Nutmeg Cake is full of rutabaga (swede) in a spiced vegetable cake that's topped with hazelnuts and brown butter frosting.

Swede Nutmeg Cake with Brown Butter Frosting

(150 grams) packed raw peeled and grated swede (rutabaga)

sugar (175 g)

½ cup plain yogurt (100 grams)

vegetable oil (100 milliliters)

vanilla extract

flour flour

baking powder

baking soda

powdered icing sugar (400 grams)

milk

butter,

salted hazelnuts (chopped)

Preheat oven to 350F (180C). Grease and line a 9” square cake pan with parchment paper.

Beat the eggs, sugar, yogurt, oil and vanilla together well. Stir in the grated swede. Sift in the flour, baking powder, bicarb of soda, nutmeg and salt and gently stir to combine.

Pour into the prepared pan and bake for 25-30 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tin and then turn onto a wire rack, removing the parchment paper, to cool completely.

For the cake:

Put the icing sugar, vanilla and 1 tablespoon of the milk into a large bowl. Set aside.

In a saucepan over a low heat, melt the butter and continue to heat until it turns brown and smells nutty. Pour into the bowl of powdered sugar and beat until thick and smooth, adding more milk if necessary.

Top the cooled cake with the frosting and sprinkle with the chopped hazelnuts.

For the frosting

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