Sweet Potato Casserole Cupcakes
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. This recipe is from http://www.cupcakeproject.com.
  2. The Cake
  3. * 2 cups flour, all-purpose
  4. * 1 teaspoon baking powder
  5. * 1 teaspoon baking soda
  6. * 1 teaspoon salt
  7. * 1 teaspoon ground cinnamon
  8. * 1 teaspoon ground ginger
  9. * 1/4 teaspoon freshly grated nutmeg
  10. * 1/4 teaspoon ground allspice
  11. * 1 cup packed light-brown sugar
  12. * 1 cup granulated sugar
  13. * 1 cup unsalted butter, melted and cooled
  14. * 4 large eggs, lightly beaten
  15. * 15 ounces sweet potato puree
  16. 1. Preheat oven to 350 degrees F.
  17. 2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
  18. 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.
  19. 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.
  20. 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.
  21. The Filling
  22. 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.
  23. The Frosting
  24. 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.
  25. * 2 tablespoons butter
  26. * 4 tablespoons half and half
  27. * 1/2 cup packed brown sugar
  28. * 1 cup powdered sugar
  29. * 1/2 teaspoon vanilla extract
  30. 1. In a saucepan over medium heat, melt the butter.
  31. 2. Add milk and brown sugar, stir to combine.
  32. 3. Boil vigorously for 1 minute.
  33. 4. Remove from heat and beat in 1/2 cup powdered sugar.
  34. 5. Cool slightly then and beat in the vanilla and remaining powdered sugar, add more half in half if necessary.
  35. 6. Quickly spoon over cupcakes before glaze sets.
  36. 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!
RECIPE BACKSTORY
This recipe is from http://www.cupcakeproject.com