Sunday, 15 May 2016

Telo Cupcakes with Purple Frosting

Telo is Javanese for purple yam. It is incredibly yummy, a healthy source of carbs and it leaves your teeth purple after you eat it—if you bite into it like I usually do. Purple yam is rich with nutritions, from vitamin A, B1, B2 and C to minerals, such as iron, zinc and calcium. I've been wanting to make something with purple yam for so long and now I've finally done it. It might not look appetising—this is my mistake for adding food colouring which destroys the natural hue—but believe me when I say it is actually rather tasty. It's not too sweet for all those non-sweet-teeth out there. I'm not a sweet tooth myself and I ate this with gusto. It's also super easy to make and could last for at least three days if you put it in the fridge. Plus, isn't it fun sometimes to eat food that doesn't have the predictable golden colour? ;)

For the cupcake
(original recipe via Miki's Pantry, serves 10)
  • 2 egg whites
  • 1/4 cup butter, melted
  • 1/2 cup soy milk
  • 1 tsp. vanilla extract
  • 3/4 cup flour
  • 1/4 cup granulated sugar
  • 1 cup purple yam, cooked and mashed (250 gr)
  • 1/2 tsp baking powder
  • 1/4 tsp. baking soda
  • 1-2 drops of red and blue food colouring (optional)
  1. Preheat the oven at 180ºC
  2. Pour the egg whites, butter, soy milk and vanilla extract into a bowl and mix them well
  3. Add in the flour and granulated sugar, mix well by folding
  4. Add in the mashed yam into the mixture and mix well; this requires a little bit of force
  5. Lastly, add in the baking powder and baking soda and mix again
  6. If you feel the batter isn't the colour you wish for it to be, you may add some food colouring but add tiny amount at first and mix well before adding some more
  7. Distribute the batter equally into a muffin dish lined with cupcake papers (or a silicone one, for an eco-friendlier option)
  8. Put the dish into the oven and let it bake for around 20 minutes
  9. Once it is done, take it out and let it cool while you make the frosting
For the frosting
  • 1/4 cup butter
  • 1 cup icing sugar
  • 1/4 tsp. vanilla extract
  • 1-2 drops of red and blue food colouring
  1. Put butter and half of the icing sugar into a bowl, mix well
  2. Add the rest of the icing sugar and mix again
  3. Add in the vanilla extract and food colouring, mix well
  4. Pour the mixture into a small plastic, push it all the way down to one bottom corner, twist the top opening and tie it with a rubber band (or secure it by shaping an L with your index finger and forefinger)
  5. Cut out the bottom corner and gently push the mixture out of the hole to decorate the cupcakes
  6. You may stick the cupcakes in the fridge to let the frosting freeze a little
  7. Selamat menikmati!
Tips: First of all, before you cook the yam (or steam, as I did), poke some holes into it to let it cook quicker. It is also a great way to see if it's soft enough to be mashed. You may peel the yam but it wouldn't taste as great. Make sure all your ingredients are in room temperature to make them easier to mix and bake. The cupcake itself isn't sweet but the frosting makes up for that, so if you really don't like sweets, you can reduce the amount of sugar or substitute them with something less sweet.  You can add chocolate sprinkles on top to make it more interesting and enhance the taste. Lass es euch schmecken!

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