Tuesday, February 23, 2010

Sweet Potato Cupcakes

What do you do with frozen sweet potato cubes in the freezer? Make cupcakes out of them. Huh? Really? Oh yeah… they are moist and yummy, and the cream cheese frosting? So good. House Groups start again for church, so I’m on snack. I put myself on snack really, I enjoy it, gives me a chance to bake and as I’ve said before – it’s kind of like therapy for me.
These cupcakes are so good. They are moist and not as heavy as you’d think. I only make half the frosting recipe… since that is a LOT of frosting!

Sweet Potato Cupcakes
What you need!
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
1-1/2 cups sugar
3 eggs
1 17.2-oz. can vacuum-packed sweet potatoes (unsweetened), mashed
1/2 tsp. vanilla
1/2 Recipe Cream Cheese Frosting, below

What to do!
Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.
In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.
In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined. Add flour mixture; beat until combined (batter will be thick).
Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely.
Place Cream Cheese Frosting in large resealable plastic bag. Cut a 1/4-inch opening in one corner of bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel. Makes 24 cupcakes.

Cream Cheese Frosting (Make only half)
In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. Makes 4-1/3 cups.

P.S. I had some fun pics of the sweet potatoes... but my camera was displeased and lost them... oh well...

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