sweetcupcakes, potato cupcakes with caramel cream cheese frosting

I only have so many hours in the day to dive into other people's cookbooks, which is one of my great pleasures. I love to bake vicar- iously through other people's recipes, and when I picked up The Back in the Day Bakery Cookbook (Artisan Press, 2012), by Cheryl and Griffin Day, I knew I was in for quite a treat. I enjoyed spending time with the Days, and by the time I was done reading the book it had a porcupine's worth of papers sticking out of it, marking recipes I wanted to try. This is one of the first I went after, with Gwen's help, and we very much liked the moist sweetness of the cupcakes wearing their slightly salty caramel frosting tops. We've cut the amount of butter in the caramel; this is a very soft frosting, and will only pipe if well chilled. -S.R.

sweetcupcakes, potato cupcakes with caramel cream cheese frosting
sweetcupcakes, potato cupcakes with caramel cream cheese frosting

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • 2

    .

  • CUPCAKE

  • 2

    cups (8 1/2 ounces) King Arthur Unbleached

  • All-Purpose Flour

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon baking soda

  • 1

    teaspoon fine sea salt

  • 1

    teaspoon ground ginger

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground cloves

  • 1/2

    teaspoon ground mace

  • 1/4

    teaspoon ground cardamom

  • 11/4

    cups (9 3/8 ounces) brown sugar

  • 4

    large eggs, at room temperature

  • 1

    cup (7 ounces) vegetable oil

  • 1

    pound (1 to 2) sweet potatoes, baked and

  • cooled, flesh scraped out and mashed

  • 1

    tablespoon grated orange zest

  • 1/2

    cup (4 ounces) milk

  • CARAMEL CREAM CHEESE FROSTING

  • Caramel

  • 1

    cup (7 ounces) granulated sugar

  • 1/2

    cup (4 ounces) water

  • 1/4

    cup (1/2 stick, 2 ounces) unsalted butter, at

  • room temperature

  • 2

    tablespoons (1 ounce) heavy cream

  • Frosting

  • 1

    (8-ounce) package cream cheese, at room

  • temperature

  • 1/4

    cup (1/2 stick, 2 ounces) unsalted butter, at

  • room temperature

  • 1

    teaspoon vanilla extract

  • 2

    cups (8 ounces) confectioners' sugar

Directions

Preheat the oven to 350°F. line 24 cupcake cups with paper liners. For the cupcakes: Whisk together the flour, baking powder, baking soda, salt, and spices; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the brown sugar and eggs on medium speed for 3 to 4 minutes, until pale and fluffy. Add the oil, sweet potatoes, and orange zest, beating just until incorporated. With the mixer on low speed, add the flour mixture in thirds, alternating with the milk, beginning and ending with the dry ingredients. - Scrape the sides and bottom of the bowl and mix for 20 seconds more. Using a muffin scoop, portion the batter into the prepared pan, filling each about 2/3 full. Bake for 20 to 25 minutes, until a tester inserted in the center of a cupcake comes out clean. Remove from the oven and cool in the pan for 5 minutes before tipping out ofthe pan and placing on a rack to finish cooling completely. For the frosting: First, make the caramel. Combine the sugar and water in a medium, light-colored saucepan and cook over medium-high heat, stirring, until the sugar is completely dissolved. Using a wet pastry brush, wash down any crystals from the sides of the pan. Turn the heat down to medium and continue to cook, without stirring, until the syrup becomes a medium-dark amber caramel, about 10 minutes. Carefully swirl the pan around to check the color. Remove the pan from the heat and imme- diately stir in the butter and heavy cream. The mixture will boil and sputter; be care- ful as you do this. Transfer the caramel to a heat-proof measuring cup; set aside to cool to just barely warm. To make the frosting: Beat the cream cheese, butter, and vanilla in a large bowl on medium speed until smooth, 2 to 3 min- utes. With a mixer on low speed, gradually add the confectioners' sugar, beating until light and fluffy. Add the caramel and continue to beat until smooth and creamy, 4 to 5 minutes. Yield: 24 cupcakes

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