W H A T’ S CO O KIN G
SWEET POTATO CUPCAKES
PREP:
45
M IN . BA KE:
20
M IN . O V E N :
350
CF
2
cups all-purpose flour
2
tsp. baking powder
i
tsp. ground cinnamon
Vi
tsp. baking soda
V\
tsp. salt
i
cup butter, softened
1
Vi
cups sugar
3
eggs
i
17.2-oz. can vacuum-pack sweet
potatoes (unsweetened), mashed
Vi
tsp. vanilla
i
recipe Cream Cheese Frosting
Finely shredded orange peel
1. Preheat oven to 350°F. Line twenty
four 2 V^-inch muffin cups with paper
bake cups; set cups aside.
2.
In medium bowl stir together flour,
baking powder, cinnamon, baking soda,
and salt; set aside.
3.
In large mixing bowl beat butter with an
electric mixer on medium to high speed
for 30 seconds. Add sugar and beat on
high speed until light and fluffy, about
2 minutes. Add eggs, one at a time, beating
on low speed after each addition until
combined. Add sweet potatoes and vanilla,
beating until combined. Add flour mixture;
beat until combined (batter will be thick).
4.
Divide batter evenly among prepared
muffin cups. Bake about 20 minutes or until
topsspringback when lightly touched. Cool
in pan on wire rack for 1 minute. Remove
from pan and cool completely.
5.
Place Cream Cheese Frosting in large
resealable plastic hag. Cut a W inch
opening in one corner of bag. Pipe
frosting on top of cupcakes. Sprinkle
with orange peel.
M A K E S
24
c u p c a k e s .
M IN I F LU T E D T U B E V A R IA T IO N
Coat
8 fluted individual tube pans with
nonstick baking spray. Spoon batter into
pans. Bake 30 minutes or until tops
spring back when lightly touched. Cool in
pan on wire rack 1 minute. Remove from
pan and cool completely. Omit Cream
Cheese Frosting and finely shredded
orange peel. Dust cooled cakes with
powdered sugar.
C R E A M C H E E S E F R O ST IN G
In large mixing
bowl beat one 8-ounce package cream
cheese, softened, and
2/ 3
cup butter,
softened, with electric mixer on medium
speed for 30 seconds. Add 2 tablespoons
bourbon or milk and beat until combined.
Beat in 8 cups powdered sugar, about
V
2
cup at a time, until smooth and of good
piping consistency.
M A K E S
4
V3
CU PS.
m a k e a h e a d
Freeze unfrosted cupcakes
in airtight containers up to 1 month. Store
frosting in an airtight container in
refrigerator up to 3 days.
E A C H C U P C A K E
400 cal, 17gfat (lOgsat.
fat), 71 mgchol, 210 mg sodium, 60gcarbo,
1 gfiber, 3gpro. Daily Values 43% vit. A,
9% vit. C, 3% calcium, 5% iron.
IVE CUPCAKES IMPACT
To ensure piled-high
icing, place the tip of the
icing-filled plastic bag on
the top of the cupcake,
squeeze a dollop, release
pressure, then lift the bag
away. As you lift, jog the
bag up and down to
produce the ripples
on sides of icing.
M
v
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