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Ingredient: heavy whipping cream

Sweet Potato Cupcakes

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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.

Sweet Potato Cupcakes
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Servings Prep Time
24 cupcakes 60 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
24 cupcakes 60 minutes
Cook Time Passive Time
20 minutes 20 minutes
Sweet Potato Cupcakes
Print Recipe
Servings Prep Time
24 cupcakes 60 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
24 cupcakes 60 minutes
Cook Time Passive Time
20 minutes 20 minutes
Ingredients
For Cupcake
Servings: cupcakes
Instructions
For Cupcake
  1. Preheat oven to 350 degrees F. Prepare cupcake pans with liners.
  2. Sift together flour, baking powder and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the sweet potato. Beat in the egg yolks one at a time, followed by the whole eggs one at a time. Stir in the vanilla.
  4. Beat in the flour mixture one third at a time, mixing alternately with a third of the milk, mixing just until incorporated.
  5. Scoop the batter into the prepared cupcake pans.
  6. Bake in the preheated oven for 18-20 minutes, until a toothpick or baking probe comes out clean.
  7. Let cool for 10 minutes before transferring to cooling racks. Let cool completely before frosting.
For Frosting
  1. Cream butter and shortening in an electric mixer with whipping attachments.
  2. Mix in vanilla, brown sugar and honey.
  3. Stop mixer, add confectioners' sugar, and slowly combine with other ingredients. Increase speed once fully incorporated.
  4. Slowly add heavy whipping cream and incorporate at high speeds. Continue beating until frosting is light and fluffy.
Recipe Notes

To evenly and cleanly fill the cupcake pans, I use a triggered ice cream scoop.  It makes the process much easier.

I also topped these with half a jumbo marshmallow (cut with kitchen shears) to complete the "sweet potato casserole" feel to these cupcakes.

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Lemon Bellies Cupcakes

This past week was my wife’s birthday, and unfortunately, we were not able to find time to celebrate as a family on the day, so we pushed the celebration back to earlier this evening.  Since my wife is a fan of lemon bars, I came up with the idea of turning them into a cupcake.  The result is what I am calling my Lemon Bellies Cupcakes.

lemon_bellies

Lemon Bellies Cupcakes
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First made for my wife's birthday, they are a plain yellow cake mix (slightly influenced by a sugar cookie recipe), injected with lemon curd, and topped with a light-tasting ricotta buttercream frosting.
Servings
24
Servings
24
Lemon Bellies Cupcakes
Print Recipe
First made for my wife's birthday, they are a plain yellow cake mix (slightly influenced by a sugar cookie recipe), injected with lemon curd, and topped with a light-tasting ricotta buttercream frosting.
Servings
24
Servings
24
Instructions
  1. Preheat oven to 350 degrees F and line cupcake pans.
  2. Sift together the flour, baking powder, cream of tartar and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the egg yolks and whole eggs one at a time.
  5. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  6. Pour batter into prepared cupcake pans.
  7. Bake in the preheated oven for 18 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before placing onto cooling racks.
  8. Once completely cooled, use a piping bag with Bismarck tip to inject cupcakes with lemon curd in the middle.
  9. For frosting, cream butter and shortening in an electric mixer with whipping attachments.
  10. Stop mixer, add confectioners’ sugar, and slowly combine with other ingredients. Increase speed once fully incorporated.
  11. Add ricotta cheese and combine.
  12. Slowly add cream and incorporate at high speeds. Continue beating until frosting is light and fluffy.
  13. Top cupcakes with frosting (I use a piping bag and cake decorating tips), being sure to cover up holes created while injecting lemon curd.
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Thoughts

This turned to be a nice and light tasting cupcake, which really let the lemon curd shine despite there only being a small amount in the cupcake (in comparison to a lemon bar).  The cake and frosting almost took a backseat, while still complimenting the flavors of the lemon.  My wife and I both enjoyed it, though I should probably allow her to speak for herself. I would definitely make these again, maybe for a more summery event, like a picnic or cookout.

Greg’s Standard Buttercream Frosting

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:

Greg's Standard Buttercream Frosting
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Greg's basic buttercream frosting recipe, that is often the backbone of my other frosting variations.
Greg's Standard Buttercream Frosting
Print Recipe
Greg's basic buttercream frosting recipe, that is often the backbone of my other frosting variations.
Instructions
  1. Cream butter and shortening in an electric mixer with whipping attachments.
  2. Add vanilla and combine.
  3. Stop mixer, add confectioners' sugar, and slowly combine with other ingredients. Increase speed once fully incorporated.
  4. Slowly add cream and incorporate at high speeds. Continue beating until frosting is light and fluffy.
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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!