circle back to the sweet potatoes

i’ve been told that i’m easily distracted. what?!sweet po-tato

negative. i think of it more of like i just have so much to talk about that i need to get it all out at that exact moment. like i had to tell you about that sweet potato cupcake that i ate in richmond and did i also mention that i ate like the best crab dip while i was there, and speaking of crab dip my old roomie made like the best crab melts on sunday, and on sunday i made these amaze cupcakes, which no one ate because we all ate so much food and no one saved room for them, so then i had to bring them to work today, thank god it was someone’s birthday so i could pawn them off, and luckily the birthday girl loves sweet potatoes, but they still weren’t all eaten because remember everyone at my work is on a diet, but the cupcakes are totally healthy because they have a veggie in them, sweet potatoes are definitely healthy.

full circle.

filled cupcake

that sweet potato cupcake from richmond has been dancing in my dreams and day dreams for months now. i had to recreate it. when i heard superbowl party, i heard cupcake. while we’re on the subject let’s talk about other things i day dream about… doritos, skiing in park city, diamonds, five guys hamburgers, laying on the beach in the caribbean, puppies, tory burch wedges, and my bed!

full circle.

sweet potato cupcake

i didn’t nail the icing. i don’t know what type of drugs pearl’s put in theirs but mine wasn’t it, still delicious, but not pearl’s. the cake on the other hand, uh, perfect! i’m never eating another pumpkin cupcake again. sweet potato > pumpkin! in the words of alabama, sweet potato pie and i shut my mouth!mmm cupcake

don’t forget y’all, the bachelor double feature tonight, turn your tv on and watch tierra work her 24 year old magic! gosh, she’s annoying! cupcake interior

sweet potato cupcake and i shut my mouth?! (adapted from the joy of baking)

1 1/2 cups all purpose flour 

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp nutmeg

1/2 tsp salt

1/2 cup butter, softened

1 cup sugar

2 eggs

1 tsp vanilla extract

3/4 cup canned sweet potato puree

preheat oven to 350 degrees. line muffin tin with liners.

in a medium bowl sift together flour, baking powder, baking soda, spices and salt.

in mixer beat butter and sugar together until fluffy. add eggs one at a time, then beat in vanilla extract. alternately add in flour mix and sweet puree, starting and ending with flour mix.

fill muffin cups 3/4 full and bake for 18-20 minutes.

filling

marshmallow fluff

using a cupcake corer, remove the center of the cupcake and place tbsp of fluff in center. replace center of cupcake on top of fluff.

marshmallow buttercream

1/2 cup butter softened

1 jar marshmallow fluff

2 1/2 cups powdered sugar

1 tsp vanilla

3 tbsp milk

blend butter and marshmallow together until fluffy. add in remaining ingredients and beat on low until mixed. continue beating for 3-5 minutes until fluffy.

sweet potater cupcakes

how do you feel about those liners?

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Comments

  1. Aunt Rhonda says:

    What size “jar” of marshmallow fluff?
    cupcake corer???
    These sound and look de-lish!

    • are there more than 1 size? hahaha. i used kraft marshmallow fluff and there was only 1 size. as for the corer, you can buy them at like target or michael’s in the kitchen gadget section! make’em rhon!!!

  2. I’m so making these this weekend. The question is where do i find myself a cupcake corer?

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