I made these cupcakes last year for a company thanksgiving pot-luck at work, and it’s a great single-serving ode to the classic sweet potato casserole. While a bit denser than my typical cupcake, they were a big hit among my coworkers.
It seems appropriate to start off the recipe portion of this blog with some of the basics that I work with. So, since I plan on spending a lot of time on cupcakes, I thought I’d start with the basic frosting I use to top many of them (or tweak to get those great flavors). I used to always use the basic Wilton Buttercream Icing recipe, but I found that too often it wasn’t as firm as I wanted it to be. Therefore, I made a few tweaks to it to get the kind of frosting I wanted, and ended up with this recipe:You may notice that my two biggest changes are to use more shortening and heavy whipping cream instead of milk, and I feel that these make for a more stable frosting, which is great for piping onto cupcakes. Don’t worry…the cupcakes recipes will be coming shortly!