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Ingredient: vanilla extract

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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Chocolate Waffles

So, I tweeted about this idea a few weeks back, and decided the idea needed to come to fruition…

Chocolate Waffles

I topped mine off with french vanilla ice cream, fresh chopped strawberries, chocolate syrup, and whipped cream.  It was a very filling dessert, but very tasty!  It almost ate like a chocolate strawberry shortcake. If you’d like to try it yourself, here’s the recipe I used:

Chocolate Waffles
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Chocolate waffles that go great with fruit, ice cream, whipped cream, and other toppings! And I made them by hand, with no mixer.
Servings
8
Servings
8
Chocolate Waffles
Print Recipe
Chocolate waffles that go great with fruit, ice cream, whipped cream, and other toppings! And I made them by hand, with no mixer.
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Combine flours, baking powder, baking soda, salt and sugar.
  2. Add water, eggs and vanilla and whisk until smooth.
  3. Whisk in melted butter.
  4. Add in cocoa powder and chocolate syrup, and stir until fully incorporated.
  5. Pour into waffle iron and bake until crispy.
  6. Serve hot with your desired toppings.
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And if you want a chewier and more chocolaty waffle, just add some extra chocolate syrup.  The batter can definitely handle a bit more if you’d like it!

Greg’s Yellow Cake

I’ve previously shared my staple buttercream frosting, and I wanted to add on to that another building block of my dessert arsenal, my basic yellow cake recipe.  Now, there are lots of similar recipes out there, and I’ve tried many of them, and I’ve settled somewhere in between.  This recipe creates a tasty and most yellow cake that is the perfect starting point for many cake and cupcake recipes.

Greg's Yellow Cake
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My basic yellow cake recipe, where many of my other recipes start from and turn into other delicious creations. This recipe will make enough to fill two 8-inch round pans, or about two dozen cupcakes.
Servings
24
Servings
24
Greg's Yellow Cake
Print Recipe
My basic yellow cake recipe, where many of my other recipes start from and turn into other delicious creations. This recipe will make enough to fill two 8-inch round pans, or about two dozen cupcakes.
Servings
24
Servings
24
Ingredients
Servings:
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/cake pans.
  7. Bake in the preheated oven for 18 minutes for cupcakes, 25-30 minutes for cakes, or until tops spring back when lightly tapped. Cool 15 minutes before placing onto cooling racks.
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