Sweet Potato Cupcake With Brown Sugar Glazed Chicken Food

SWEET POTATO CUPCAKES

Steps:

• Preheat oven to 350°F and line a cupcake pan with cupcake liners.
• In a small bowl whisk together buttermilk, sweet potato puree, and vanilla
• In a separate bowl combine the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
• Using a stand mixer, mix sugar and butter until fluffy.
• Once butter and sugar are lighter in color and fully mixed, add each egg and the yolk, one at a time, into the butter mixture, letting each one fully mix into the batter before adding the next. Then add in oil and mix until fully combined.
• Fold in ½ of the flour and then fold in ½ of the sweet potato mixture to the batter. Then fold in remaining flour and then remaining buttermilk mixture.
• Scoop into lined cupcake tins. Bake for 14 minutes or until a toothpick inserted comes out clean.
• Once the cupcakes are done let them cool completely before frosting.
• Frost and enjoy!

SWEET POTATO CUPCAKES, BROWN SUGAR CREAM CHEESE FROSTING, CANDIED PECANS

Steps:

• Preheat the oven to 350 degrees F. Line a cupcake pan with 18 paper liners, set aside.
• Make the sweet potato puree by processing the sweet potatoes in a food processor. Set aside. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.
• In a large bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add the dry ingredients. Whisk in the sweet potato puree. Fill each cupcake in the prepared pan three-quarters full of batter.
• Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool.
• To assemble: Frost the cupcakes with the Brown Sugar Cream Cheese Frosting. Sprinkle with the Candied Pecans.
• In a mixer fitted with the paddle attachment, beat the cream cheese until creamy. Add the butter and beat until well incorporated. Add the light brown sugar and beat until fluffy. Add the powdered sugar 1 cup at a time, beating until well incorporated. Add the vanilla extract and beat until combined.
• Preheat the oven to 300 degrees F. Spray a baking sheet with nonstick cooking spray.
• Beat the egg white in a bowl until frothy; whisk 4 teaspoons water and the vanilla extract into the egg. Stir the sugar, cinnamon and salt into the egg mixture. Add the chopped pecans, stir to coat completely. Spread the pecans onto the baking sheet. Bake the pecans, stirring about every 20 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet.

CRISPY BROWN SUGAR BAKED CHICKEN AND POTATOES

Steps:

• Preheat oven to 375 degrees. Grease or spray a large glass baking dish. Mix all dry ingredients in large ziptop bag.
• Rinse chicken, place into bag and shake to coat chicken. Remove chicken from bag and set aside.
• Add potatoes to bag and shake to coat. Pour potatoes and any extra flour and sugar mixture into greased baking dish.
• Add chicken to top of potatoes. Place butter cut into small peices around baking dish.
• Cover with foil and bake 45-60 minutes.
• Remove foil and broil for 1-5 minutes to make top of chicken crispy.

SWEET POTATO CUPCAKES

Steps:

• Cream the butter and slowly add sugar, eggs and sweet potatoes. Sift the flour, baking powder, soda and spices together in a separate bowl.
• Mix the maple extract into the milk and Add dry ingredients alternately with the milk into the sweet potato mixture.
• Spoon the batter into lined cupcake cups.
• Bake in 350° oven for 20-30 minutes.

CANDY'D SWEET POTATO CUPCAKES WITH BROWN SUGAR ICING

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sweet potato cubes, cover, and steam until just tender, 15 to 20 minutes depending on thickness. Remove the sweet potato from the steamer and allow to cool. Transfer the cooled sweet potato to a blender. Pour in the orange juice. Cover blender, and puree until smooth. If mixture is too thick, add more orange juice, 1 tablespoon at a time, until the sweet potato is blended.
• Preheat the oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper muffin liners.
• Beat 1 cup butter, light brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg, then stir in the sweet potato puree and orange zest.
• Sift together the flour, baking powder, cinnamon, ginger, baking soda, and salt in a bowl. Mix the flour mixture into the sweet potato mixture, 1 cup at a time, mixing until just blended. Batter will be thick. Spoon the batter into the prepared muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• To make frosting: Sift the confectioners' sugar into a large bowl; set aside. Heat the brown sugar, heavy cream, and 1/4 cup butter in a saucepan over low heat until sugar dissolves, stirring occasionally. Increase heat to medium high and bring to a boil, stirring constantly. Boil until the brown sugar mixture thickens, about 3 minutes. Remove from heat, then stir in 1/4 teaspoon of vanilla extract. Whisk the brown sugar mixture into the confectioners' sugar until smooth, 1 to 2 minutes. Allow the sugar mixture to cool and thicken before icing the cooled cupcakes.