So the last thing [other than the Whiskey Banana Bread which I forgot to document L] in the care package is the sweet potato muffins.
Here is a sweet potato.
You need to peel 2-3 sweet potatoes and then boil them for half an hour or until soft. Then mash them! Make sure to mash them by hand and not by food processor because the latter will stir up the starch in the potato and ruin the texture of the cupcakes. Then you have yummy mashed sweet potatoes.
Then you make your batter, first wet ingredients, including your mashed sweet potatoes and then you add dry ingredients. Then divide batter evenly among muffin tin [I’d say fill them pretty close to the top because they don’t rise a lot] and bake for 18-20 minutes or till a toothpick comes out clean. Let them cool for 10 minutes and take out of tins.
So that’s it for the muffins! But….I made mini muffins for Rob cuz that would save space in my package and made a couple of regular size muffins. Now, I had gone through a bunch of baking at this point without making ANY cupcakes and I was really getting an itch for a cupcake. So, I decided to make some of the muffins into cupcakes! 🙂
How did I do that you ask? Well, I added some yummy frosting and made them pretty, cuz what are muffins, butugly cupcakes? :p
My frosting is a burnt marshmallow frosting to top the sweet potato cupcakes. The Marshmallow frosting was real easy to make and I got another chance to use my torch! So you combine egg whites, sugar and cream of tartar in a double broiler or in a mixing bowl over a saucepan of boiling water. Whisk the mixture until the sugar is completely dissolved and take it to your electric mixture and whisk until peaks form and the mixture has cooled down [8-10 minutes]. While it’s whisking add the vanilla.
Then put the frosting in a pastry bag and pipe it on top of your cupcakes however you want
I sprinkled some brown sugar as a garnish for some of them and they looked pretty neat.
They were quite delectable. It’s too bad I couldn’t; send them to Rob this way. Anyway, that was my care package. I promise to make the whiskey banana bread again so I can share it with you guys, it was very delicious and moist. Have fun baking!
SWEET POTATO MUFFINS/CUPCAKES
For the cupcakes:
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
16 tbsp. unsalted butter, softened
1½ cups sugar
3 large eggs
17 oz. sweet potato puree
½ tsp. vanilla extract
For the frosting:
8 large egg whites
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract
Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a medium bowl combine the flour, baking powder, baking soda, salt and cinnamon; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition. Mix in the sweet potatoes and vanilla extract, beating just until combined. Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated.
Divide the batter evenly between the prepared cupcake liners. Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with a sprinkle of brown sugar, if desired.
Hope you like them!