Friday, May 20, 2011

Sweet Potato Cupcakes with Browned Butter Icing

I tried this recipe for the BBQ today and they turned out really nice. The cupcakes are really moist and don't even need the frosting in my opinion. The frosting is definitely different but very good. It is strong but goes well in small doses with the cupcakes.

Cupcakes (12):

3/4 c. sugar
6 Tbsp. butter, room temp.
1 small sweet potato, peeled and diced
1/3 c. buttermilk
1 egg
2 tsp vanilla
1 1/4 c. flour
1/2 tsp ground cinnamon
1/4 tsp allspice
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

1 stick unsalted butter, browned cooled
1 block (8 oz.) cream cheese, room temp.
2 tsp vanilla
1/4 tsp cinnamon
3 c. powdered sugar

For the cupcakes...
1. Preheat oven to 350 F degrees.
2. Steam sweet potatoes until tender (roughly 10-15 minutes). Let cool slightly then smash with a fork until smooth.

3. In a medium bowl, mix butter and sugar together until well mixed.

4. Add egg, buttermilk, sweet potato, and vanilla.

5. In a large bowl, sift flour, baking powder, baking soda, and salt together. Pour sweet potato mixture into large bowl and mix until smooth.

6. Line a 12 cup cupcake pan with paper liners. Divide the batter equally between the cups.
7. Bake until golden brown and slightly springy when pressed on in the center (20 to 25 minutes).

8. Set aside to cool completely.

For the frosting...
9. Mix the cream cheese and browned butter. Will have a curdled look to it.

10. Add vanilla, cinnamon, and powdered sugar until smooth.

11. Frost cupcakes...stuff face!

Original Recipe

Thanks Sockwell for frosting my cupcakes!!!

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