I received a free recipe book a couple of weeks ago, which I believe to be a part of my magazine subscription. The recipe book ended up being buried in a heap of still begging to be read magazines until at last, I found it again last week. After leafing through the dessert pages, I thought I should give one of the recipes a try, Sweet Potato Cupcakes. After all, we were out of bread, frozen waffles and sinful desserts. Cupcakes are versatile like that, one can have them for breakfast, snack or as an after meal treat.
The cupcakes came out moist and and surprisingly yummy. We all loved them. Hubby, for one, couldn’t get enough of them. The aroma of freshly-baked cupcakes have a kind of effect on hubby much like stun guns. He can’t move away from the kitchen until he has a taste of the freshly baked goodies. Hee hee.
I made 12 regular muffin-sized cupcakes and 24 mini cupcakes. For 2 or 3 days, we enjoyed the cupcakes sans frosting. The only time I frosted them was when I had Italian Meringue Buttercream left-over from the cake I frosted last Friday. The cupcakes just became even more sinfully yummy. Hee hee. :D
I deviated a little from the recipe. Instead of frozen vacuum packed sweet potatoes, I used boiled fresh sweet potatoes. In place of Cream Cheese Frosting, I used Italian Meringue Buttercream.
Here’s the recipe…
2 C all-purpose flour
2 t baking powder
1 t ground cinnamon
1/2 t baking soda
1/4 t salt
1 C butter, softened
1 1/2 C sugar
2 C mashed boiled sweet potatoes
1/2 t vanilla
1 recipe Italian Meringue Buttercream
1. Preheat oven to 350F. Line 2 12-cavity muffin pans with baking cups. Set aside.
2. Combine the flour, baking powder, cinnamon, baking soda and salt in a medium bowl. Stir to mix; set aside.
3. In a large bowl, beat the butter with an electric mixer on medium speed for approximately 30 seconds. Slowly add sugar and beat on high speed until light and fluffy (about 2 minutes). Add eggs, one at a time, beating on slow speed after each addition until combined. Add the sweet potatoes and vanilla, beating until combined. Add flour mixture and beat until combined.
4. Scoop batter into muffin pans and bake for about 20 minutes or until a tester/wooden toothpick inserted near the center of the cupcakes comes out clean. Allow cupcakes to cool in muffin pans for 10 minutes, then transfer to a wire rack and cool completely.
5. Enjoy the cupcakes without frosting or pipe Italian Meringue Buttercream on the cupcakes for that added oomph. ;)
ITALIAN MERINGUE BUTTERCREAM
1 1/4 cups sugar
5 large egg whites
Pinch of cream of tartar
1 pound (4 sticks) unsalted butter, chilled
1 teaspoon pure vanilla extract
1. In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 F on a candy thermometer (soft-ball stage).
2. Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
3. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth. Set aside.
This week, I’ll use this recipe again. But this time, I’ll use a different root crop. ;)
Mabuhay, y’all! Have a great week ahead!