I came upon this receipe fiddling around in the cupboards while trying to satisfy a sweet tooth. Too lazy to go the whole nine yards, I took jiffy mix, sweet potato puree, and this and that and turned it into a nice muffin/cupcake for me and the boys. They demolished them!!
1Combine sweetened condensed milk, eggs, vanilla and lemon extract, and sweet potato puree in mixing bowl. Whip to aerate and set aside. Combine dry ingredientsand fold wet into dry gently let set for ten minutes. Do not overmix, (it will make them tough).(ATTENTION THE NUTMEG AND CINNAMON GO INTO THE MUFFIN MIX AND NOT THE ICING, SORRY FOR THE TYPO FOLKS)!!!!!
2Heat oven to 325 degrees F. Spray muffin tins with Pam nonstick cooking spray. fill each tin 3/4 full. If there are any empties left fill with water. place rack to center space in oven. and put the filled tin on an aluminum sheet. Bake for 25-30 minutes. Remove from oven and let cool.
3Combine all ingredients for icing in mixing bowl. Stir well. Continue to mix until icing is of a spreadable consistency, or drizzle per your taste. If drizziling, poke small holes into muffins so that icing will permeate the muffins. Enjoy!!
4Mines is not an exact science I cook more by look and feel than measurments. Your batter should be fairly thick with lumps.(don't worry, it will turn out fine.If their is not enough icing, repeat instructions for extra.It will keep in the fridge for a week or freeze in a ziploc bag for a least a month.