Spuds Sweet Delight Cupcake
2 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon allspice
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup butter, room temp
1 14oz can sweet potatoes
2/3 cup buttermilk
4 teaspoons vanilla (1 TB plus 1 tsp)
Maple and Brown Sugar Icing
1 lb powdered sugar
1 cup brown sugar
1 cup butter, room temp
1 cup maple syrup
2 teaspoons vanilla
Preheat the oven to 350' F. Line 24 muffin tins with paper liners.
Batter: Beat together the butter and sugar until light and smooth. Add eggs, sweet potato, buttermilk and vanilla. Beat until combined well. Set aside.
In a large bowl, sift the dry ingredients: flour, baking powder and soda, cinnamon and allspice. Gradually add to sweet potato mixture....stirring until combined and no lumps remain. Do not over mix.
Divide between the muffin tins (filling about 3/4 full, or a tad more). Bake for 18 - 20 minutes or until a toothpick entered in the center of a cupcake comes out clean. Cool for a couple of minutes. Remove from muffin tin and allow to cool completely before attempting to ice them.
Icing: I followed the initial instructions. If I were to do it again, I 'd try it differently. The instructions said to:
On low speed, stream the sugars, butter and salt. Stream in maple syrup. Add vanilla. Increase the speed to med and beat until light and fluffy.
My icing came out a bit grainy from the brown sugar....and it was very "wet". Which tells me it needed more powdered sugar? I think.
Next time, I'll work the butter first: beat until creamy, approx. 2 minutes on med-high speed. Then reduce the speed to med. and add the powdered sugar 1/2 cup at a time. Add brown sugar and beat until fluffy. Stream in the maple syrup and vanilla...continuing to beat until light and fluffy again.
Pairs Well With
I wanted something a little fun, a little different, and reflective of the season for Cupcake Camp LA 2010. It's a sweet potato cupcake with a maple, brown sugar icing.