Sweet Potato Cupcakes By Jennifer Iserloh On Epicuriouscom Food

CANDIED SWEET POTATO CUPCAKES

Steps:

• Make cupcakes: Preheat oven to 400°F. Pierce sweet potatoes with a fork and place on a parchment-lined rimmed baking sheet. Bake until completely soft and juices begin to seep from the potatoes and caramelize, about 1 hour. Remove from oven. Reduce oven to 325°F.
• When cool enough to handle, slice potatoes in half lengthwise and use a fork to scrape the flesh from the skin into a bowl, discarding skins. Mash potato with fork until smooth. (You should have about 2 cups.)
• Line standard muffin tins with paper liners. Whisk together flour, baking powder, salt, cinnamon, and nutmeg. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in mashed sweet potatoes and vanilla. Reduce speed to low. Add the flour mixture in three batches, beating until completely incorporated after each.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are set and a cake tester inserted in centers comes out clean, about 28 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 3 months, in airtight containers.
• Make topping: Dividing evenly into 24 mounds, place marshmallows on a large baking sheet or nonstick baking mat. Using a small kitchen torch, brown marshmallows all over (or heat under the broiler). With an offset spatula, transfer mounds to cupcakes, and top with candied pecans, dividing evenly. Cupcakes are best served the day they are topped; keep at room temperature.

SWEET POTATO CUPCAKE

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F. Line a standard muffin pan or cupcake pan with 12 cupcake liners.
• In a small mixing bowl, combine the graham cracker crumbs, butter, granulated sugar and salt and mix well with a fork.
• Drop about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner and press down to line the bottom. Bake for 5 minutes. Remove from the oven but keep the oven on.
• For the cake batter: In a saucepan, melt the butter over medium-low heat. Continue to cook, swirling occasionally, until the butter turns golden brown and there are little burnt bits at the bottom of the pan. Skim the foam from the top and pour it into a bowl (including the brown bits) to stop the cooking. Let cool to room temperature.
• In a medium bowl, sift together the flour, baking powder, cinnamon, baking soda and salt and set aside.
• In the bowl of a stand mixer with a paddle attachment, cream together the brown sugar and browned butter on medium-high speed until light and fluffy. Beat in the eggs and then scrape down the bowl. Mix in the sweet potato puree and vanilla extract, beating until just combined. Reduce the mixer speed to low and add in the dry ingredients, mixing until just incorporated.
• Divide the batter among the cupcake liners with the graham cracker crust, filling them three-quarters full. Bake until a tester inserted into the centers comes out clean, about 20 minutes. Set the pan on a rack to cool.
• For the frosting: In a large mixing bowl, beat the cream cheese, butter, maple syrup and maple extract together until smooth. Add the confectioner' sugar and beat on low speed until incorporated. Increase the speed to high and mix until very light and fluffy. Add the salt and mix to incorporate.
• To assemble: Use a piping bag to frost the cooled cupcakes generously.

SWEET POTATO CUPCAKES BY JENNIFER ISERLOH ON EPICURIOUS.COM

Steps:

• Heat oven to 350*F. Line 16 cups of two 12-cup mini-muffin pans with mini-muffin papers.
• In a bowl, combine flours and baking soda. In another bowl, cream together sugar and butter with an electric mixer on medium. Add egg white, sweet potato and vanilla; beat on low until well combined.
• Add flour mixture and milk; beat on low until just combined. Do not overmix. Fill muffin cups 2/3 full.
• Bake until a toothpick comes out clean, 15 to 18 minutes. * see my note below.
• Cool 10 minutes in pans; remove from pans and cool completely.
• In a third bowl, beat confectioners' sugar, cream cheese and spices until smooth. Frost cupcakes; garnish with cranberries.
• My Notes: My grantgrandkids will eat them unfrosted, but they are good enough to serve with frosting to the grown ups. I made my own oat flour with a food processor. I plan to make a second batch to throw in the freezer.
• * I used 1/2 whole wheat, 1/2 white flour. I would test the mini-muffin tin times yourself. I found 15:00 was too long and overcooked them. Probably start testing at 11-12 minutes for doneness.

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.

SWEET POTATO CUPCAKES

Steps:

• Heat oven to 350°F. Line 16 cups of two 12-cup mini-muffin pans with mini-muffin papers. In a bowl, combine flours and baking soda. In another bowl, cream together sugar and butter with an electric mixer on medium. Add egg white, sweet potato and vanilla; beat on low until well combined. Add flour mixture and milk; beat on low until just combined. Do not overmix. Fill muffin cups 2/3 full. Bake until a toothpick comes out clean, 15 to 18 minutes. Cool 10 minutes in pans; remove from pans and cool completely. In a third bowl, beat confectioners' sugar, cream cheese and spices until smooth. Frost cupcakes; garnish with cranberries.

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.

SWEET POTATO CUPCAKES WITH CINNAMON FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
• Make the cupcakes: In a medium bowl, whisk the flour, baking powder, cinnamon, ginger, nutmeg and salt to combine. Set aside.
• In a large bowl, whisk the oil and brown sugar until well combined. Add the egg and vanilla and whisk until well combined. Add half of the flour mixture and mix to combine. Add the buttermilk and mix to combine. Add the remaining flour and mix to combine. Gently stir in the sweet potato puree.
• Divide the batter among the prepared muffin pan, filling each liner just over 3/4 full. Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs, 20 to 25 minutes. Remove from the oven and let cool completely.
• Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese and butter until light and fluffy, 3 to 4 minutes. Add the confectioners' sugar and cinnamon and mix well to combine. Scrape the bowl well, then add the vanilla and salt and mix to combine.
• Spread the frosting on top of the cooled cupcakes. Dust with more cinnamon, if desired, then serve.

SWEET POTATO CUPCAKES WITH TOASTED MARSHMALLOW FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.
• Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes.
• Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture.
• Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack.
• To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.
• To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.

SWEET POTATO CUPCAKES

Steps:

• Preheat oven to 350°F Line twenty four 2 1/2-inch muffin cups with paper bake cups. Set aside.
• In medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
• In large mixing bowl beat butter with 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 (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 a 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.
• CREAM CHEESE FROSTING: 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 good piping consistency. (Makes 4 1/3 cups).