Let me introduce you to kumara, the Maori sweet potato. Aka divine, as fries, in cakes, roasted….
And it makes the most gloriously orange cake batter!
I was inspired by these beautiful edible flowers 🙂 The cakes are simply muffins that I turned upside down….!
1+1/2 cup flour
1/2 cup sugar
2 tsp baking powder
4 Tbsp butter, melted
3/4 cup mashed kumara
Zest of an orange
Juice of 3 oranges
1/2 cup icing sugar
Juice of an orange
1/2 tsp powdered ginger
Orange food colouring if you feel the need
Preheat the oven to 180 degrees Celsius and grease a 12-hole cupcake/muffin tin.
In a large bowl, mix together the flour, sugar and baking powder. In another bowl, mix together the egg, butter, kumara, zest and orange juice. Tip the wet ingredients into the dry and fold very gently until JUST combined. You can add a little dash of milk or water if you feel it’s too dry. Spoon into about 10 of the cupcake/muffin holes. Bake for 15 minutes until a skewer comes out clean when inserted. Leave for a few minutes and then unmold and cool on a wire rack.
When cool, make the frosting by softening the butter and mixing in the rest of the frosting ingredients until smooth and lightened slightly. It should be a pipe-able buttercream-y frosting so add some more icing sugar or orange juice if necessary. Spread a little bit of frosting onto the bottoms of the kumara cakes then pipe the rest of the frosting on top as a wee halo (you could get creative here if you like). Annnnd done! They last very well for two days, as they are moist cake.