2 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 cup butter (softened)
1 cup sugar (brown or white)
3 eggs (organic)
1 1/2 cups mashed sweet potato (yam or kamote)
1 tsp vanilla
orange peel for decoration
Heat oven to 350 deg F. Line the 24 muffin pan with paper liners.
Stir all dry ingredients on a paper towel or cup strainer. In a separate bowl beat butter for 30 seconds. Add the sugar and beat on high speed until fluffy and smooth. Add egg one at a time (follow this instruction) beating in low speed after each addition until all combined. Add the dry mixture, beat, scraping the bowl on the side. Add the sweet potato and vanilla. Beat again until everything combined. Batter will be thick (this is ok cupcakes will still be moist, domed and fluffy because of the yam).
Fill liners 3/4 full of each cup. Bake for 20 minutes.
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