- Cooking Time:
- Preparation Time:
- 2 cups flour, all-purpose
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1 cup unsalted butter, melted and cooled
- 4 large eggs, lightly beaten
- 15 ounces sweet potato puree
- This recipe is from http://www.cupcakeproject.com.
- The Cake
- * 2 cups flour, all-purpose
- * 1 teaspoon baking powder
- * 1 teaspoon baking soda
- * 1 teaspoon salt
- * 1 teaspoon ground cinnamon
- * 1 teaspoon ground ginger
- * 1/4 teaspoon freshly grated nutmeg
- * 1/4 teaspoon ground allspice
- * 1 cup packed light-brown sugar
- * 1 cup granulated sugar
- * 1 cup unsalted butter, melted and cooled
- * 4 large eggs, lightly beaten
- * 15 ounces sweet potato puree
- 1. Preheat oven to 350 degrees F.
- 2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
- 3. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in sweet potato purée.
- 4. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool.
- Note: These cupcakes really do rise well. I filled some more than 1/2 way and they ended up bubbling over in the oven. I'd follow the instructions and just fill 1/2 way.
- The Filling
- For the filling, I simply whipped together 8 oz of mascarpone cheese with 2 T of pure maple syrup. When the cupcakes were done baking, I stuck the pastry bag right into the center of the cupcake and squirted some filling in. This, BTW, is much easier than the cone method (cutting out a cone, putting the filling in, and replacing the top) and it's more sexy, too. However, it does not work well with dense cupcakes.
- The Frosting
- I used another one of Chockylit's top-notch recipes for the frosting (reposted below). She used a caramel frosting on her "Peanut Butter-Banana Chocolate Cupcakes with Caramel Glaze and a Caramelized Banana Disk." I've had these cupcakes before at a friend's house minus the peanut butter, since I'm not a fan, and they were awesome! My favorite part though was the caramel frosting. This was the perfect cupcake for me to try it out on.
- * 2 tablespoons butter
- * 4 tablespoons half and half
- * 1/2 cup packed brown sugar
- * 1 cup powdered sugar
- * 1/2 teaspoon vanilla extract
- 1. In a saucepan over medium heat, melt the butter.
- 2. Add milk and brown sugar, stir to combine.
- 3. Boil vigorously for 1 minute.
- 4. Remove from heat and beat in 1/2 cup powdered sugar.
- 5. Cool slightly then and beat in the vanilla and remaining powdered sugar, add more half in half if necessary.
- 6. Quickly spoon over cupcakes before glaze sets.
- I did not add the additional half and half on step 5. I think I would if I did it again. It definitely did not spoon well without it. I ended up spreading it. Regardless, it was delish and I will use it again!
NotesThis recipe is from http://www.cupcakeproject.com
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Angel Acres Holiday Dessert Cookbook
MetroCooking Texas 2013See More
Delicious Fudgy Black Bean Brownies
Steamed vegetables saladSee More