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Ingredient: Honey

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
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
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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Dinner Dash: Sweet Kale Salad

As a follow up to my last post on the Smothered Pesto Gouda Chicken, I made a Sweet Kale Salad to go along with it that turned out really well.  And since my recipe plugin doesn’t like to let me post more than one recipe in a single post, you all get TWO posts! Kale Salad and Smothered Pesto Gouda Chicken Here’s the Sweet Kale Salad recipe:

Kale Salad and Smothered Pesto Gouda Chicken
Sweet Kale Salad
Print Recipe
A simple kale salad that even my kids would eat.
Prep Time
40 minutes
Prep Time
40 minutes
Kale Salad and Smothered Pesto Gouda Chicken
Sweet Kale Salad
Print Recipe
A simple kale salad that even my kids would eat.
Prep Time
40 minutes
Prep Time
40 minutes
Ingredients
Servings:
Instructions
  1. Chop the kale into about 1/2" sized pieces and place in a large bowl.
  2. Half and slice the onion and add to the kale.
  3. Squeeze the juice of the two lemons over the kale mixture.
  4. Drizzle the oil and honey on the kale mixture and toss.
  5. Let set in fridge for 30 minutes to marinade the kale.
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  Letting the salad marinade for a half hour after tossing helps the kale to soften up a bit with the acid from the lemon juice, making the kale less crunchy and generally more palatable.  Then the honey adds sweetness to counter the bold taste of the onion. Enjoy!