Day 120 – Sweet Potato Cupcakes

28 Nov

Listen.  I warned you yesterday.  The Thanksgiving Cupcakes are here!  But, that’s because Thanksgiving is here!!  I hope you all (well…those of you who celebrate Thanksgiving) have a wonderful holiday.  Enjoy today’s Tip Video.  Brought to you especially from me and my baking assistant (aka my niece), Pieper!

Now, these Sweet Potato Cupcakes (recipe below from Annie’s Eats) will be a perfect finale to your turkey dinner.  And, they’ll make a great midnight snack.  Probably not a bad leftover breakfast tomorrow either.  Just sayin’.

Today’s Book: Code of the West by Aaron Latham.

Cupcake     Mini-Cupcake

The cakes are extremely squishy, almost doughy and moist.  The cakes have a very even, yummy flavor. They are sweet, but not sugary, with a nice hint of the cinnamon spice.

Marshmallow-Frosting

The frosting is smooth and creamy. It is a little soft, but once you brulee (or broil) the top, it holds its shape nicely.  It has a sweet vanilla flavor. A very typical egg white frosting.

Sweet-Potato-Side     Mini-SP-side

This cupcake is so smooth and soft when it’s all put together, it almost feels like you should use a spoon. The little bit of brown sugar on the top gives it a nice balance with the brulee’d frosting. It’s extremely yummy. And a perfect addition to the holidays!

Notes: The minis are an extremely accurate version of this cupcake. And, a little dangerous, as they are bite-sized and it’s easy to eat several of them…

Sweet-Potato-Top     Mini-Sweet-Potato-Cupcake

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 4.5
  • Appearance: 4
  • Ease of Making: 4 (baking the sweet potatoes takes a little time, but there’s really nothing to it.)
  • TOTAL: 20.5

Also, interesting facts about sweet potatoes vs yams.  I could only find “yams” at my local markets, so I looked up the difference. This is what I found thanks to Huffington Post:

 Sweet potatoes (Ipomoea batatas) come in two main varieties here in the States. One has a golden skin with creamy white flesh and a crumbly texture. The other has a copper skin with an orange flesh that is sweet and soft. All sweet potato varieties generally have the same shape and size — they are tapered at the ends and much smaller than the aforementioned yams.

Americans have been calling the orange-fleshed variety of sweet potatoes “yams” since colonial times when Africans saw familiarities in them to the tuberous variety. The USDA decided to label them as “yams” to differentiate the two varieties. Both varieties of sweet potato, including “yams” can be widely found in supermarket.

Yams (family Dioscoreaceae) are native to Africa and Asia and other tropical regions. Yams are starchy tubers that have an almost black bark-like skin and white, purple or reddish flesh and come in many varieties. The tubers can be as small as regular potatoes or grow upwards of five feet long.

The word yam comes from an African word, which means “to eat.” The yam holds great importance as a foodstuff because it keeps for a long time in storage and is very valuable during the wet season, when food is scarce. For eating, yams are typically peeled, boiled and mashed or dried and ground into a powder that can be cooked into a porridge. Yams can be found in international markets, such as those that specialize in Caribbean foods.

RECIPE

Sweet Potato Cupcakes (recipe from Annie’s Eats)

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 lightly packed brown sugar
3 large eggs
2 cups sweet potato puree*
6 tbsp. maple syrup
½ tsp. vanilla extract

For the frosting:
4 large egg whites, at room temperature
1 cup sugar
¼ tsp. cream of tartar
1 tsp. vanilla extract

For directions visit Annie’s Eats.

*Tomorrow: Orange Almond Cupcakes*

One Response to “Day 120 – Sweet Potato Cupcakes”

Trackbacks/Pingbacks

  1. Weekly Winner #16 | my year of cupcakes - November 29, 2013

    […] Potato Cupcakes with Marshmallow Frosting from Annie’s Eats.  Check out that day here.  And check back tomorrow to see how it does in the Monthly […]

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