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If you’ve been reading this blog for a while, my dislike of sweet potatoes has peppered any remarks around holiday recipes/meal planning. So this year I decided to set aside the distaste and give it another chance. I mean I eat broccoli now, and no one saw that one coming. Tastes change, right? Supposedly? Maybe? Okay, maybe not in this case. The cupcakes are good, but I’m still not a huge fan. My taste testers really enjoyed them. Oh well, at least I tried right?
- 1 cup cooked sweet potato
- 1 1/3 cup dark brown sugar
- 2 eggs
- 1 tsp vanilla paste or extract
- 1/3 cup bourbon
- 1/3 cup butter
- 2 1/2 cup all purpose flour
- 3/4 cup whole milk
- 1/4 tsp salt
- 1 tbsp cinnamon
- 1 tbsp baking powder
- 1/2 cup chopped pecans
- 1/2 stick unsalted butter
- 4oz cream cheese (softened)
- 1 tbsp vanilla paste or extract
- 3/4 cups powdered sugar
- 1-4 tbsp heavy whipping cream
- 1/4 cup toasted chopped pecans (optional)
- Preheat oven to 350F
- Cream together sweet potato, brown sugar and butter until smooth.
- Mix in the eggs one at a time.
- Add bourbon, vanilla, cinnamon and salt.
- Sift together flour and baking powder.
- Add milk and flour mixture alternating until everything is incorporated.
- Pour batter into cupcake liners and bake for 20-25 minutes. Allow to cool completely before frosting.
- While cake bakes, brown butter in a pan and set aside to cool.
- Cream together cooled brown butter and cream cheese, then add vanilla.
- Add powdered sugar a cup at a time until the desired consistency.
- Thin frosting with cream if it becomes to stiff.
- Frost cooled cupcakes, top with toasted pecans and enjoy!
Note: Now something I feel like needs to be said is that these are not your traditional light fluffy cupcake, they are a bit more dense. Still good, but more of a “one with a cup of tea” and less “holy crap, how did I already eat three of these”.
Sadly, one of my long time taste testers has taking advantage of a wonderful job offer and is leaving the sultry humidity of Florida in favor of North Carolina. Since he was one of my first testers and without a doubt one of my most appreciative, I did what any baker would do. I offered to make him any farewell cupcakes he wanted. The prompt response was “anything with peanut butter or booze”, and me being me, I said “let’s do both!”
Once I made that decision, I took to Pinterest for some fresh inspiration. I already have a kick-ass chocolate cake and peanut butter frosting recipe so I wanted to find something that would elevate the two. Within fifteen minutes, I found “Manly Cupcakes” by The Baker in the Rye and had the perfect accompaniment to my peanut butter and chocolate profile, bourbon and bacon. With a few minor tweaks, I was in business and ready to go.
Ingredients for the Maple Candied Bacon
- 4 slices of Bacon
- 2/3 cup dark brown sugar
- 1/3 cup pure maple syrup
- 1/2 tsp cinnamon
- dash nutmeg
- 1/2 tsp cayenne pepper
- Preheat oven to 400 degreed Fahrenheit.
- Place a silicone baking mat or foil on a cookie sheet and top with a baking rack.
- Pour maple syrup in one bowl and in another bowl, mix together the brown sugar, cinnamon, nutmeg, and cayenne pepper.
- Dip the bacon in the syrup so it is fully coated. Then rub the brown sugar mixture into the bacon until it is completely coated in the sugar. Do this for all 4 pieces of bacon. Place each piece on baking rack, making sure it isn’t touching the mat underneath.
- Then, bake for 20-25 minutes until it is dark brown in color. *If it is undercooked, it will not candy and become a hard salty treat.
Ingredients for the Bourbon Syrup
- 1 cup Bourbon
- 1 tbsp butter
- 1 tbsp maple syrup
- 2 tbsp dark brown sugar
- In a small pan, bring bourbon to a rolling boil.
- Turn to low and add in maple syrup, butter, and dark brown sugar.
- Then cook uncovered for 30-40 minutes, stirring occasionally, until it thickens up and reduces to about 1/3 cup. Let cool before using toppings.
- Even before I stopped drinking, I wasn’t a huge fan of bourbon, so I knew this was something I’d need a little help with. My first helper was the cashier at the liquor store. We talked about what I needed and what I needed it for and he showed me a few different options that would work best for what I had in mind. He also helped me find the best sized bottle since I wouldn’t be drinking the left overs. Andy stepped up for the tasting portion of this adventure since, to me, the syrup tasted only like sweet bourbon. We did several tastings during the process, and he helped me determine when the alcohol had burned off and when the subtle maple and molasses had fully blended. Did I like it when I was done? Nope. Did everyone else? Yep.
- I’ve tried to make candied bacon once before and hadn’t really had good luck with it, but I wanted to give it another shot. This recipe was pretty different from the first one, and it is hands down my winner. You do have to keep a close eye on your bacon since the difference between candy and charcoal is maybe a minute / minute and a half, but if you pull it off I guarantee it’ll be a crowd pleaser.
My recipes are adaptation of this recipe found on The Baker in the Rye.
This is the second recipe I have tried from Baked Occasions, an early birthday gift from Andy (you can find the first here), and I have to say that this book is definitively helping me push my baking skills a little farther. Of course I had to tweak the recipe just a tiny bit so I could make cupcakes instead of the recommended layer cake, but I think the integrity of the recipe is still intact.
- These cupcakes almost didn’t make it to the oven; I had a brain fart and used the wrong kind of flour (all purpose instead of cake). I got lucky and it didn’t seem to make much of a difference in this case, but there was that moment of “do I go ahead and bake it or do I throw it out?” Andy’s vote is always to bake anyway; he is more than happy to take care of any reject recipes that I don’t feel comfortable sending to my testers.
- I was a little concerned about how the flavors would blend (chocolate, cream cheese, sour cream, cinnamon), but it all came together wonderfully. So much so, that one of the testers said it was one of the best cupcakes he’d ever had.
- I chopped up the left over dark chocolate to sprinkle over the cupcakes; they were looking a little sad and unfinished even after they were frosted.
- My two biggest take-aways from the recipe are 1 – I need to bake with sour cream more, and 2 – chocolate cream cheese frosting is awesome 🙂