Bourbon Sweet Potato Cup Cakes

With a Bourbon Cream Cheese Icing

A dessert recipe inspired from a classic Southern side dish served at many a holiday feast. These Bourbon Sweet Potato Cupcakes takes it inspiration from a Bourbon Sweet Potato Casserole that I make every year, and is always a hit, most folks say that it is so sweet it could be a dessert. Here is the dessert treat inspired from a holiday classic side dish.

Some of the ingredients

Ingredients


1
Cup
Un-bleached, All-purpose flour


1
Tsp
Baking powder


½
Tsp
Cinnamon, ground


¼
Tsp
Baking soda


¼
Tsp
Salt


½
Cup
Butter, un-salted, softened


¾
Cup
Sugar


2
large
Eggs


1
Tbsp
Bourbon


1
Cup
Sweet potatoes (unsweetened), mashed


½
Tsp
Vanilla extract


 
 


1
Recipe
Bourbon Cream Cheese Icing, see below

 

Procedure Steps


1.
Preheat oven to 350 degrees F. Line twelve 2-1/2-inch muffin cups with paper bake cups; set cups aside.


2.
In medium bowl stir together the 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, Bourbon 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 tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely.


5.
Using a pastry bag fitted with a large star tip, pipe the frosting on top of the cupcakes. Or if you do not have cake decorating tools, place Cream Cheese Frosting in large zip type plastic bag. Cut a 1/4-inch opening in one corner of bag, then pipe frosting on top of cupcakes. This recipe makes 12 cupcakes.

Bourbon Cream Cheese Icing: In large mixing bowl beat four ounces cream cheese (1/2 package), softened, and 1/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon and beat until combined. Beat in 4 cups powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. This is enough icing for twelve cupcakes, plus a little left over.

Make Ahead Tip: Freeze unfrosted cupcakes in airtight containers up to 1 month. Store frosting in an airtight container in refrigerator up to 3 days.

Decorating Tips: For the toasted mini-marshmallows I greased a sheet pan and stood up about 50 or so of them and then browned under the broiler for several minutes, keeping a close eye on them so they would not burn. Once cooled I transferred the toasted mini-marshmallows to a small bowl. For the candied walnuts and brittle, I took about 2 tablespoons of butter and melted it with about 2 tablespoons of sugar then added about 1 cup of walnut pieces and cooked them all down on a high heat, stirring constantly until toasted and a praline-like consistency. Then I poured out the walnuts and sauce onto a sheet pan lined with wax paper. Once cool I transferred the candied walnuts and then broke up the praline brittle into small pieces.

Bon appetite!

CCR

=:~)

©2011 CCR