I love to make cupcakes! But, did I know there was a “science” to it. For heaven’s sake, NO! In September, my blog on Cupcakes vs. Muffins got me to thinking about the science of cooking. There are actually methods and rules to being a good cook and to baking
especially. Further back, in my August blog, I made a comment about different food combinations and cupcakes. I mentioned I liked the idea of a Sweet Potato and Orange combo.Yum! And, I’ve been working on it (off and on) ever since… In between making anywhere
between 3-7 dozen tried and true cupcake recipes per week.
So, what was so hard about this task? Well, I like to make cupCAKES. Emphasis on the “CAKE” part. When making muffins, adding fruit or vegetables have little effect on the outcome. It’s a muffin. A dense
or heavier texture is expected. I wanted the end product to taste “cake-like.” Light and airy, and well,… cake-like. Therein was my dilemma
Beauregard Sweet Potato
I made several attempts on this project! My first time out, I baked the sweet potato. They were much too glutenous and starchy to be cupcakes. The second time, I tried boiling the sweet potato. Too wet, glutenous,
and starchy. They barely rose. So, back to baking. Only this time I put the potato in my convection oven. No better. They were still starchy, sort of stringy almost.
Then, one evening, I was steaming some broccoli for dinner and it hit me like a ton of bricks…. I had an Aha moment! I’ll steam that puppy! The consistency was perfect. Because it hadn’t been
heated beyond the glutenous stage, the sugars didn’t turn to starch. The results were a light, yet cooked tender sweet potato.
Steam until fork tender
I pureed the cooled potato with ½ cup orange juice. My sweet potato and orange combination was good to go. Now that I had the wet ingredients figured out, all I had to do was come up with the right dry ingredients. That was the
easy part. Duplicate the sweet potato casserole flavors. I opted for cinnamon and ginger. But, you could just as easily use nutmet, allspice, or even pumpkin pie spices. For me, it was a matter of what I was used to.
Steamed sweet potato and orange juice
Baked and Iced Cupcakes
I’ve made a total of 6 dozen Candy’d Sweet Potato Cupcakes with Brown Sugar Icing. They’ve been gobbled up by everyone I’ve shared them with. I made 4 dozen for Thanksgiving; giving 3 dozen away and keeping
1 dozen. They were gone before the Pumpkin Pie and Mama’s Chocolate Meringue Pie were even cut. This is my very first Recipe Creation. It took me 3 months and many tries, but I’m starting to feel like a cook/baker now.
The recipe is below or below is the AR Link:
I would so love for you to save, make and rate my recipe. Comment, suggest and offer tips. You’re all the bestest and I value your opinions very much.
BTW, DDIL came up with the name…. my last name begins with a D, so it’s a take on “Candied.” She’s cleaver that way.
Candy’D Sweet Potato Cupcakes with Brown Sugar Icing
1 large sweet potato (2 lbs)
Zest from 1 large Orange
2/3 cup freshly squeezed orange juice
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 cup each granulated sugar and light brown sugar
1 cup room temperature butter
2 teaspoons vanilla
Brown Sugar Icing
1 cup powdered sugar
3/4 cup (packed) dark brown sugar
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 teaspoon vanilla
Steam peeled and cubed sweet potato until fork tender. Cool. Add 1/2 up to 2/3 cup oranjuice and puree until canned pumpkin pie puree consistency.
Cream together eggs and sugars; add vanilla, orange zest and sweet potato puree.
Sift together flour, salt, cinnamon, ginger, baking powder and baking soda.
Add dry ingredients 1 cup at a time to wet mixture until blended. Do not overmix. Batter will be thick.
Bake in lined cupcake tins at 350 degree for 18 minutes or until toothpick inserted comes out clean.
Cool cupcakes on rack
Sift powdered sugar into a bowl.
In a medium saucepan over medium to low heat, mix together brown sugar, whipping cream and butter until sugar dissolves.
Increase heat to medium high, bring to boil and boil, stirring constantly, for about 3 minutes.
Remove from heat, stir in vanilla.
Pour brown sugar mixture into the powdered sugar and whisk until smooth, about 1 or 2 minutes.
Cool and stir icing long enough to thicken up for icing cupcakes