Tuesday, November 24, 2015

Sweet Potatoes > Pumpkins

Because this time of year usually means a lot of baking, I'm taking a few weeks off from baking for the blog. But fear not! I still plan to share what I've been baking. Today? Sweet potato cupcakes with cream cheese frosting! These turned out perfect; basically a sweet potato pie, turned into a cupcake. (Because sweet potatoes > pumpkin.)

Cupcake Ingredients

One 16-ounce can sweet potatoes
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ginger
1/8 teaspoon nutmeg
1 cup unsalted butter, melted and cooled
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs, lightly beaten

1)Make the sweet potato puree by processing the sweet potatoes in a food processor. Or you know, just buy puree and not a can of sliced potatoes like I did. Set aside.
2)In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.
3)In a large bowl, whisk together the butter, brown sugar, granulated sugar and eggs.
4)Add the dry to the wet ingredients slowly--about a third at a time.
5)Whisk in the sweet potato puree.
6)Fill each cupcake in the prepared pan three-quarters full of batter. Bake at 350 degrees for about 20 minutes.
7)You can top these however you like. I did a sprinkle of pecans and brown sugar on the top!

Happy baking and happy Thanksgiving! -Ariel