No stories, no randomness today. Today it is all about these wonderful moist deep fabulous cupcakes.
I saw these cupcakes and literally got of the computer and into the kitchen. I am the only person in the house who likes sweet potato but everyone relished in the beauty of the cupcakes. Every bite was a burst of robust fall flavors in your mouth. I think they were seriously some of the best cupcakes I have ever had if not the BEST. Jessica over at How Sweet It Is is a rock star. If you haven’t checked out her blog you should.
|check out that graham cracker crust
If you haven’t decided on Thanksgiving dessert yet you should totally make these. Your guests will be blown away.
These are earthly and rustic and the flavors are deep and utterly fabulous. The graham cracker crust is a perfect pairing for the sweet potato. I topped it off with a simple but wonderful vanilla buttercream. I could have eaten a hundred of these and never gotten board of the flavors. A perfect cupcake.
Sweet Potato Cupcakes – very lightly adapted from How Sweet It Is
– makes 12
2 eggs – room temp
1 1/3 c loosely packed brown sugar
2 tsp vanilla
1/2 c butter melted and cooled
1/2 c milk – room temp
2/3 c (6 oz) mashed sweet potato- loosely packed
1 1/4 c all purpose flour
1 1/4 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
Graham Cracker Crust
2 tbs melted butter
1/2 c graham cracker crumbs
Vanilla Bean Buttercream
1 vanilla pod – using scraped beans
3 – 3/4c sifted confectioners sugar
2 tsp vanilla extract
2-4 tbs milk
Preheat oven to 350 F. Place oven rack in the middle position. Line a muffin tin with cupcakes liners.
In a smallish bowl mix melted butter and graham cracker crumbs together for the crust. Put about a tablespoon of graham cracker mixture in the bottom of each liner and push down.
In a large bowl mix together eggs, sugar and vanilla together until no lumps remain. Then add in butter and milk. Stir until everything is incorporated. Add milk and sweet potato then mix. Add flour, cinnamon, baking soda, ginger and nutmeg. Stir until no streaks of flour remain.
Divide among cupcake liners. Bake for 15-17 minutes or until a toothpick comes out clean.
Vanilla Bean Buttercream
In an electric mixer beat butter until soft and light. Beat in sifted confectioners sugar. (sifting will help get rid of any lumps). Add in vanilla beans, vanilla extract and 1 tbs milk. Beat until everything is well mixed. Add milk or confectioners sugar for the right consistency. ( You want something that will hold shape but you can spread easily.
Pipe on cooled cupcakes.