Sweet Potato Cupcakes
1 can(s)sweet potatoes (16 ounces)
2 ccake flour
2 tspcinnamon, ground
1 tspbaking powder
1 tspbaking soda
1 tsppure vanilla extract
1/8 tspfreshly grated nutmeg
1 cbutter, unsalted (melted and cooled)
1 cbrown sugar, firmly packed
4large eggs, lightly beaten
·brown sugar cream cheese frosting, recipe follows
·candied pecans, recipe follows
How to Make Sweet Potato Cupcakes
- BROWN SUGAR CREAM CHEESE FROSTING:
One 8-ounce package cream cheese, at room temperature
3 sticks butter, at room temperature (original recipe calls for 3 but I used 2)
1/2 cup light brown sugar
6 cups powdered sugar (sifted)
2 teaspoons vanilla extract
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.
- CANDIED PECANS:
Nonstick cooking spray, for greasing
1 egg white
1 tablespoon vanilla extract
1 cup sugar
2 teaspoons cinnamon
3/4 teaspoon salt
1 pound chopped pecans
Preheat the oven to 300 degrees. 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. Pay attention while you’re baking from personal experience they can go from done to burned, in an instant.
- Tips: Feel free to use a regular cream cheese or vanilla frosting. For your topping add a sprinkle of nutmeg, or utilize crystalized/candied ginger. The pecans added a nice crunch, but you can modify as you like. Remember recipes are a guide; allow your imagination to flow!
Original recipe courtesy of The Food Network.