Easy Holiday Vegan Cupcakes .... With Veggies!?!?!?

Amy (my AMAZING photographer + BFF + co-recipe developer at this blog) and I are CRAZY busy right now. The holidays are my busiest time, the restaurant is crazy, plus I’m still teaching and catering parties galore. Amy is busy doing family photo shoots and did I mention she has a two year old - enough said :)

So when we were sent Miss Jones baking mixes to try out, it was heaven sent. Finally a vegan + organic baking mix with ingredients we can pronounce! We decided to kick up the nutrition a little bit and use canned sweet potato puree. Cupcakes with vegetables, yes please! This literally took us less than 20 minutes total hands on time to make and decorate beautiful bakery style cupcakes.These are the perfect sweet treat for your holiday gathering or just a Wednesday girls night (which is what we did). Trust me know one will even guess they’re vegan and have sweet potatoes!

Miss Jones is doing an amazing contest right now. Just whip up something with their baking mixes and tag it with #BetterWithMissJones on Instagram for a chance to win all kinds of great prizes. Plus for every entry they’re donating a dollar to the SF food bank. Learn more here. You can find the mixes at Sprouts BTW.

Sweet Potato Cupcakes with Salted Caramel Frosting

Yield: 15 Cupcakes

Ingredients:

  • 1 box vanilla Miss Jones Cake Mix
  • 1 (13.5 ounce) can organic sweet potato puree (often next to the canned pumpkin or you can sub in canned pumpkin puree)
  • 1/4 cup coconut oil, melted
  • 1/2 container Miss Jones Salted Caramel Frosting
  • Salted Caramel (see below) - optional

Directions: Pre-heat oven to 350. Line a cupcake pan. Mix together cake mix, sweet potato puree and melted coconut oil until just combined. Fill each cupcake slot half way. Bake for 20-25 minutes, until toothpick comes out clean. Let cool completely. Ice cupcakes and drizzle with salted caramel sauce or dust with cinnamon.

Salted Caramel Adapted from Minimalist Baker

Yield: about 3/4 cup

  • 1 cup coconut sugar
  • 1/4 cup water
  • 1/2 cup coconut milk (from a can)
  • few pinches of salt

Directions: Combine coconut sugar and water in a small sauce pan, gently bring to a low simmer, simmer for about 10 minutes, try not to stir. Remove from heat and add coconut milk and salt. Cool.

All these beautiful photos are by Amy Angelo Photography.