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Friday, November 18, 2011

Sweet Potato Cupcakes

These taste like a really good spice cake.  My kids were quite leery of eating them since they have sweet potato in them.  But then they gobbled them up, saying they tasted so good they forgot all about the sweet potato.  This is from a Better Homes & Garden magazine with a few changes.

Sweet Potato Cupcakes - Makes 24

2 c flour
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c unsalted butter softened
1 1/4 c sugar
3 large eggs
1 lb sweet potatoes, roasted, peeled and mashed to give you 2 cups
1/4 c milk
1 tsp milk
24 chocolate kisses, unwrapped

8 oz milk chocolate
1 c whipping cream or whole milk
2 c powdered sugar
pinch of salt
1/4 c butter
*add more sugar till its the right consistency if needed

1. Can make ahead the sweet potatoes as they have to be mashed and then cooled.  To roast, put potatoes in a pan, prick all over with a fork and roast for one hour at 425 degrees.
2. Preheat oven to 350 degrees.  Line or spray 24 muffin cups.
3. Beat all the dry ingredients together: flour, pumpkin pie spice, baking powder, baking soda and salt.
4. Beat butter for 30 seconds.  Add the sugar and beat for 2 minutes till light and fluffy.  Add in the eggs, sweet potato, milk and vanilla.  Beat well.  Add flour mixture.
5. Fill muffin cups 2/3 full with batter.  Bake 5 minutes.
6. Take out and put a chocolate kiss in each muffin cup and top with a spoonful of batter.
7. Cook for 14 more minutes or until tops spring back when touched.  Cool in pan 10 minutes and then cool completely on wire rack.
8. For frosting in a small pan, heat the milk, chocolate and butter till all is melted.  Remove from heat and beat in the rest of ingredients.  Frost cupcakes.