Purple Heart Cupcakes

• FOR THE FROSTING:
• 2 whole Medium Purple Yams
• 3 Tablespoons Powdered Sugar
• 2 Tablespoons Vegetable Oil
• 1/2 teaspoons Rose Water
• Edible Star Sprinkles, To Decorate
• FOR THE CAKE:
• 3/4 cups Fresh Pineapple Cut Into Small (1/4-inch) Cubes
• 1 stick Butter, Softened
• 1/2 cups Sugar
• 1 whole Egg
• 1 pinch Salt
• 1-1/2 cup Flour
• 1-1/2 teaspoon Baking Powder

1. For the frosting:
2. Boil purple yams until fork tender. Cool, then peel.
3. Using a food processor, blend with powdered sugar, oil and rose water until creamy. Store in an airtight container in the fridge.
4. For the cake:
5. Preheat oven to 350u0b0F.
6. Cut the head and bottom of the pineapple. Tracing the blade along the yellow flesh, slice the thorny outer layer off, working around the fruit. The center is tough and inedible. Cut around the center. Store half of the pineapple a plastic bag in the fridge for use later in a salad or mai tai! Chop the remaining half into small cubes, about 1/4-inch each.
7. Cream butter and sugar until smooth. Add egg. Incorporate salt, flour and baking powder until just incorporated. Do not overwork the batter.
8. Using a wooden spoon, gently add the pineapple cubes and mix into the batter until nicely coated.
9. Line a cupcake pan with paper liners and fill each about 3/4 with batter. Bake 15-20 minutes, until you can smell the cupcakes and a toothpick inserted into the center comes out clean.
10. Transfer to a wire rack for cooling. Finish with a generous slather of the purple yam frosting and sprinkle decorative edible stars on top.

frosting, purple yams, powdered sugar, vegetable oil, water, sprinkles, cake, pineapple, butter, sugar, egg, salt, flour, baking powder

Taken from tastykitchen.com/recipes/desserts/purple-heart-cupcakes/ (may not work)