Potato Rosemary Cupcakes
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- 1 3/4 c
- all purpose flour
- 1 1/2 tsp
- rosemary, dried or 1 tbl. fresh
- 1 1/4 tsp
- baking soda
- 1 1/4 c
- 2/3 c
- mashed potatoes(leftover works great)
- 2/3 c
- apple cider
- 1/2 c
- vegetable oil
- 3 medium
1Place eggs and sugar in mixing bowl, beat until fluffy.
2Mix in vegetable oil,apple cider,and mashed potatoes. Mix on low until well incorporated.
3Sift all dry ingredients
4Slowly mix in dry ingredients approximately in thirds until well incorporated.
5Use cupcake cliners or grease wll two cupcake pans. Fill each cupcake line 3/4 full.
6Bake for 20-23 minutes until toothpick comes out clean. Let cool before frosting.
816 ounces cream cheese at room temperature
1 stick of butter at room temperature
1/4 teaspoon salt
1 cup of shredded cheddar cheese (I use Irish Cheddar)
4 cups of confectioners sugar
Whip cream cheese, butter, and salt in a large mixing bowl on high speed until light and fluffy, about 3-4 minutes.
Mix in cheddar cheese.
Mix in powdered sugar a little bit at a time until fully incorporated.
spread on cupcakes.