What we eventually ended up with was this recipe, given below:
Sweet Potato Cupcakes with Orange Buttercream IcingServes: 12
Ingredients:150g (3/4 cup) melted butter
200g (1 cup) sugar
210g (1 1/2 cups) plain flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
250g (1 cup) cooked and mashed sweet potatoes
For the Orange Icing:
4 tbsp butter
225g (1/2 lb) icing sugar
2 tbsp orange juice (or as needed)
1/2 tsp vanilla extract
Method:Cream together the butter and sugar in a bowl until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition.
Sift the dry ingredients onto the wet ingredients and mix to combine thoroughly then stir in the mashed sweet potato until evenly distributed.
Divide between the wells of a 12-hole muffin tin that have been lined with silicone or paper cases. Transfer to an oven pre-heated to 190ºC (375ºF, Gas Mark 7) and bake for 15 minutes. Turn out onto a wire rack and allow to cool completely before decorating.
For the buttercream, begin by creaming the butter in a bowl. Gradually add the icing sugar and then mix in the orange juice until the mixture is smooth, creamy and just pipeable.
Turn into a piping bag fitted with a large star-shaped nozzle and pipe in a tall swirl pattern over each cupcake.
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