Holiday Delight

Since school is out for a while, I finally have enough time to get back to doing what I enjoy the most: BAKING! And naturally I wanted to kick things off by using an ingredient that I had only read about but never used...sweet potato! Who knew that a yam would actually taste good when baked as a cupcake? I didn't, but my grandma thought otherwise. Truly, she is the only reason why I decided to try making these. Thanks grandma!

Additionally, this recipe comes from Better Homes and Gardens. Talk about the big leagues. For me, this is the first time that I've ever tried a recipe from them, but considering their lengthy run as a magazine, I made the safe assumption that the recipe would work out ok.

Chocolate-Filled Sweet Potato Cupcakes

Prep Time: 25 min. Bake Time: 19 min.

Makes about 24

2 cups all-purpose flour

2 tsp. pumpkin pie spice

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup unsalted butter, softened

1 1/4 cups granulated sugar

3 large eggs

1 lb. sweet potatoes, peeled, roasted, and mashed

1/4 cup milk

1 tsp. vanilla

24 milk or dark chocolate kisses -I used dark chocolate

Frosting: I didn't make this so don't expect any comments or anecdotes about it!

8 oz. milk chocolate, chopped

4 oz. semisweet chocolate, chopped

 1 cup minus (???) 2 Tbsp, unsalted butter, softened

1.2 cup powdered sugar

 

 While the oven is preheating at 350 F, peel, wash, roast, and mash the sweet potatoes. True, this can be done up to 3 days in advance, so says the magazine, I just did it about ten to fifteen minutes before prepping the other ingredients. It really wasn't that hard. Also. check out my peeling! Not bad for someone who has never peeled a potato before huh?

To be honest, I didn't roast them, my mom and I boiled them (at least that's what I think we did ??) I'll get confirmation from her. Mash them up when they are soft enough and put aside.

While the sweet potatoes were cooking in the pot, combine flour, pumpkin pie spice, baking powder, baking soda, and salt. After that, break out the electric mixer. For me, this was big moment. I have been waiting forever to use my mom's Kitchen Aid thing. Seriously, this thing is underused at home. Just looking at it, you'd never guess that we've had it for at least five years now. Oh well, it means more fun for me!

In a large bowl, beat butter on medium for 30 seconds (or whenever it looks good). Add granulated sugar; beat until light and fluffy, about 2 minutes. On low, beat in eggs one at time, stopping to scrape down the edges of the bowl between additions.

Add the mashed sweet potato, milk, and vanilla. Beat on low until combined. Add four mixture to sugar-egg mixture; beat on low, just until combined.

I just want to take a moment to show off one of my holiday presents that my sister got me.
 Isn't it cute! She tried to keep it a secret from me, but when I pressured her for a hint, she said it was something that I didn't have but definitely could use. At first, I thought she meant that she had bought me another pair of jeans (I can always use more jeans) but considering the many pairs of jeans I already had, that was probably not what it was. Also, I went online to see just what the store where she bought it sold. When I saw the prices, I become a bit concerned, some of the merchandize was really expensive. Then, the next morning, I woke up with the idea that it was an apron. Why not? Considering all the baking that I do, you could say that needed one, and I didn't own one. Dana was quite mad that figured it out. I for one think that it's a great present and really love it. I look forward to all the baking I will do while wearing it!

Filled your prepared muffin cups about 2/3 full batter. While the recipe said the recipe would make 24 cupcakes, I ran out of the normal sized baking cups and had to use jumbo sized ones. This threw off some things, I ended up with only 22 cupcakes. Bake them for 5 minutes.

After 5 minutes, remove from the oven and gently press one kiss into the center of each cupcake -tips pointing up. Return to the oven and bake for 14 minutes or until they pass the toothpick test and the tops spring back when touched. Coll in pan for 10 minutes, remove and let coll completely on wire rack. Just a bit about the chocolate kisses. The recipe places special emphasis on the fact that they should be unwrapped. You wanna know my initial response when I read that? Duh! Why would anyone put an wrapped piece of chocolate into a baked good? Are there people out there that would actually do that unless told otherwise? Apparently there are enough out there that it warranted a warning from BH&G

Ta-daa!  Not only did they look good, but they tasted delicious as well. My family has repeatably told me that these were best cupcakes that I have ever made :) Give the recipe a try; its really easy! Personally, I don't think they needed the frosting since that would have made them way too rich for my liking.


But if you're curious about the frosting...

1. In medium saucepan over low heat, bring an inch of water to simmering. Place chopped milk and semisweet chocolate in medium bowl and place over saucepan. With rubber spatula stir until the chocolate is melted. Remove from heat and coll for 15 minutes. With an electric mixture on low, beat chocolate for 30 seconds. Beat in butter 1 to 2 table spoons at a time. Add sugar, beat until smooth. Spread over tops.