SWEET POTATO CARAMEL CUPCAKES
Thursday, February 14, 2019
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I don’t typically consider myself a competitive person. I never played team sports growing up and I’m not a huge fan of board games. One thing that does get me in a competitive spirit is baking. Baking competitions send me into a frenzy of recipe planning and plotting to devise the most delectable prize worthy dessert.
Cupcake Ingredients
- 1 1/2 pounds sweet potatoes (about 2 to 3 medium or 2 large)
- 2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon (more to taste) ground ginger
- Two pinches (more to taste) ground cloves
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- High quality store bought caramel
Directions
- Roast sweet potatoes: Heat oven to 375 degrees. Prick potatoes all over with a fork. Rest on a baking sheet. Roast for 45 minutes to 1 hour, turning once or twice, until soft. Let cool completely. Can be kept in fridge for up to 3 days, if baked in advance.
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