Sweet Potato Cupcakes With Maple Buttercream Recipes

SWEET POTATO CUPCAKE WITH BROWN SUGAR GLAZED CHICKEN

Steps:

• For the cupcake batter and brown sugar glazed chicken: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray.
• In a medium mixing bowl, sift together the cake flour, 1 teaspoon of the cinnamon, the baking powder, baking soda and a pinch salt. In the bowl of a stand mixer with a paddle attachment, cream the butter and granulated sugar. Add the sweet potatoes and beat until smooth. Mix the vanilla extract and eggs into the sweet potato mixture, scrape down the sides of the bowl and beat until incorporated, about 1 minute. Add the dry ingredients and buttermilk to the sweet potato mixture in three parts, alternating between the dry and wet ingredients. Scrape down the sides of the bowl and beat for 30 seconds between each addition.
• Scoop one scoop of the batter into each cupcake liner. Bake until the cupcakes bounce back from gentle pressure, 25 to 30 minutes. Remove from the pans and cool.
• Heat the oil in a skillet over medium-high heat. Sprinkle both sides of the chicken with 1/2 teaspoon salt. Cook until golden brown and caramelized, about 4 minutes, and then flip over to cook the other side. Continue cooking to an internal temperature of 165 degrees F. Set aside to cool slightly.
• In a medium saucepan over medium heat, combine the reserved sweet potato liquid, brown sugar, the remaining 2 teaspoons cinnamon and 1/2 teaspoon salt and bring to a boil. Simmer until the mixture has the consistency of maple syrup, about 5 minutes. Finely dice the cooked chicken breast and place in a medium mixing bowl. Pour the syrup over the chicken and toss to coat.
• For the buttercream frosting: In the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until smooth and free of lumps. Slowly add the confectioners' sugar and cinnamon while mixing on the lowest speed. Add the vanilla and salt. Mix on medium speed until combined and smooth.
• To assemble: Using a pastry bag fitted with an open tip, ice the cooled cupcakes with two rings of buttercream to form a well. Fill the well with glazed chicken and some of the syrup.

SWEET POTATO CUPCAKES WITH MAPLE BUTTERCREAM

Steps:

• Preheat oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners.
• In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, baking soda, cloves, and salt.
• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter with stevia and sugar until fluffy, 3 to 4 minutes. Add eggs one at a time, scraping down bowl and beaters after each addition. Beat in vanilla. Beat in 1/3 of flour mixture, then sweet potato puree, then another 1/3 flour mixture, then sour cream, then remaining flour mixture just until combined.
• Divide batter between cupcake cups and bake until lightly browned and firm, about 25 minutes. Let cool completely, at least 45 minutes.
• For frosting, in a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat sugar, stevia, and butter until smooth and creamy. Add enough milk to reach a smooth, spreadable, but not runny, consistency. Beat in maple extract. If frosting is too loose, refrigerate, covered, until spreadable.
• Use a small offset spatula to frost cupcakes. If desired, top each cupcake with a pecan.

SWEET POTATO CUPCAKES WITH TOASTED MARSHMALLOW FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.
• Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes.
• Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture.
• Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack.
• To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.
• To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.