Earlier this year, when we were members of a CSA, I found myself with five pounds of beets and a family that had little appetite for the brightly hued tubers. Determined to not let any go to waste, I scrounged around for a muffin recipe that utilized the vegetable, and much to my delight, my parents and husband devoured those two dozen dark red muffins.
Now I realize that sweet potatoes aren't nearly as unusual as beets or avocados. I know that many of us have fond memories of sweet potato casseroles or pies. But still, you won't find any boxed cake mixes for sweet potato cupcakes.
These orange-hued treats are slathered with a cinnamon cream cheese frosting, and after taking your first bite, you'll swear that you've been missing out on sweet potato goodness for your entire life. I found that these gems were even more popular than my chocolate and peanut butter cupcakes at the store, and that really tells you something.
To further the appeal of these orange sweets, I whipped together a cream cheese frosting and sprinkled in just a dash of cinnamon and vanilla extract. The creaminess of the frosting blends well with the spiciness of the cake, but if you don't like cream cheese, feel free to try a simple buttercream (just be sure to give it a bit of a kick).
As with any recipe that calls for a cream cheese frosting, be sure to refrigerate these cupcakes if you don't plan on serving them right away. Additionally, cream cheese doesn't hold up nearly as well as buttercream in the heat, so if you want to serve these on a summer day, be careful that your frosting doesn't melt out in the sun.
And yes, while somewhat temperamental, these cupcakes are worth their weight in potatoes. But I've also used this base as a muffin recipe as well, so if you're not in the mood to deal with the extra sugar and fat and melting cream cheese, just serve these straight with a cup of coffee or a kettle of tea. I promise, no one will complain.
1/2 cup of butter (1 stick) at room temperature
1 8 oz package of cream cheese, room temperature
2-3 cups of powdered sugar
1 tsp vanilla extract
1 tsp cinnamon
1. In a mixing bowl, cream the butter and cream cheese until well combined, about three minutes.
2. Add in the vanilla extract and cinnamon. Cream until fully incorporated.
3. Slowly mix in the powdered sugar, adding more or less to taste.
*If your frosting seems too warm to pipe, simply allow to chill in refrigerator for 30 minutes.
1 egg
1 egg yolk
2/3 cup dark brown sugar
1/3 cup butter, melted
3/4 cup milk
1 cup sweet potato puree (from one-two large sweet potatoes, baked)
2 tablespoons pure maple syrup
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon cloves
1/4 teaspoon ground ginger
1. Preheat your oven to 400 degrees and line or grease a 12 tin muffin pan. Set aside.
2. In a large bowl, combine egg, egg yolk, brown sugar, melted butter and milk. Beat well and fold in maple syrup and sweet potato puree.
3. In a smaller bowl, combine your dry ingredients (flour, soda and spices). Using a whisk, beat together dry ingredients.
4. Gradually add your dry mixture to your wet mixture, stirring until just combined. Distribute batter equally amongst your prepared muffin tin. (I used a scant 1/3 cup of batter for each cup).
5. Bake in your preheated oven for 15-20 minutes or until a toothpick inserted in the middle comes out clean.
6. Allow to cool completely on a wire rack before frosting.
Always,
Monet
Apples and Anecdotes