Sweet Potato Cupcakes with Beetroot Topping

For the sweet potato cupcakes

• Cook the sweet potato in a large saucepan of salted, boiling water 18-22 minutes until tender to the point of a knife.
• Drain well and leave to steam off for a minutes before mashing in a bowl with the coconut oil. Set aside to cool.
• Preheat the oven to 200°C (180° fan)  gas 6.
• Line a 12-hole muffin tin with paper cases.
• Combine the gluten-free flour, baking powder, salt, Xanthan gum, and cinnamon in a large mixing bowl.
• Make a well in the middle and add the silken tofu, almond milk, sugar, vegetable oil, and the mashed sweet potato.
• Mix everything together until just combined; the batter should not be lump-free for best results.
• Divide the batter between the paper cases and bake for 18-22 minutes until golden-brown and risen with a slight spring when poked.
• Remove to a wire rack to cool.

For the beetroot topping

• Combine the beetroot, lemon juice, sugar, and a little salt in a saucepan.
• Warm over a medium heat, stirring occasionally, until the beetroot is very tender.
• Tip the contents of the saucepan into a food processor and blend on high until smooth.
• Add the coconut oil and blend again until well incorporated.
• Set aside to cool slightly and then spoon into a piping bag fitted with a star-shaped nozzle. Chill as the cupcakes cool.
• Once the cupcakes are cool and the puree is chilled, pipe the beetroot topping on top of the muffins in swirls.
• Toast the oats in a dry frying pan set over a moderate heat.
• Once golden, slide out of the pan and mix with the chopped raspberries.
• Sprinkle over the sweet potato cupcake before serving.