Yield: Yields 24 cupcakes
Sweet potatoes lend moisture and complexity to these tender, lightly spiced, and utterly addictive cupcakes. A tangy maple-syrup-infused frosting serves as both the topping and filling.
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I had leftover roasted sweet potatoes so that saved me some time but I also used my stand mixer to first beat my egg whites. I then scraped that into a bowl and set them aside. Then I threw in my sweet potatoes (still with whisk attachment) and beat them to mash them down. To that I added oil instead of butter, sugar (I used coconut sugar only because I had a huge bag that I needed to use up but I don't think it made a big difference to the recipe itself), sour cream and milk. I mixed for the 3 to 4 minutes and then added the egg yolks, one at a time, and then vanilla. Followed the rest of the recipe as written. I just wanted to share my steps for those who may be discouraged by all of the dishes that the recipe could generate. I should mention that I was a bit concerned after adding the dry ingredients because the batter was cookie-dough-stiff but after adding the meringue, it was better. I even cooked one muffin tin at a time just in case I had to add more liquid to the second batch but it turned out just fine :) It was delicious! Nicely spiced, soft, and not dry. You can even eat them unfrosted as muffins.
OH EM GEE!!! How good are these cupcakes?! I didn't have sour cream on hand, so I made some out of yogurt and baking soda; the same thing with the crme frache, I ended up mixing heavy cream and buttermilk. The cupcakes and frosting came out absolutely delicious, and my guests liked the extra sprinkle of cinnamon on the frosting. Didn't give it the 5 stars because YES it is time consuming and quite the mess maker, but oh so worth it!!
These are good, but what a process to make them! Multiple bowls, multiple sets of beaters, food processor, pastry bag (which I didn't even use), tons of cleanup...they're not THAT good. The 3-star rating is because of the prep involved; based just on flavor I would have given them four. I do like the icing, though, and will likely use it again. It needs a few drops of maple flavoring--maple syrup alone, even dark amber, is not sufficient for flavor. Since I didn't bother with the pastry bag, I liked these better as mini muffins, where the proportion of icing to cake is greater. Jan. 2013 update: I used the frosting with a different pumpkin spice recipe for the cupcakes, and with a scant teaspoon of natural maple flavor (Boyajian brand) this frosting is beyond outstanding. Silky texture, fabulous flavor. Beware: if there's any left after frosting the cupcakes, you WILL eat it out of the bowl with a spoon.
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