Jay, Jaylyn, and I are eating dinner at my dad's tomorrow night and I offered to bring dessert. Being the wanna-be baker that I am, I decided to MAKE desserts instead of buying them...even though it's cheaper to buy.
I love how I can think of something in my head, Google it, and THERE'S A RECIPE! It's like someone else already did all the hard work of figuring how much of what and what degree to bake it on. Of course, I tweak all the recipes myself, but still - all the ground work is complete!
So yesterday I decided I am going to make a caramel pecan pie and sweet potato cupcakes for Thanksgiving at Dad's. One reason for these - I can't eat either ;) Caramel and spacers in my mouth don't mix...and I don't eat cinnamon. Way to save me some calories!!
I mentioned yesterday at work that I was going to try the sweet potato cupcakes and after (not so much) coercing from some co-workers, I made the decision to do a test-run. From the opinion of our staff and my guinea pig husband, SUCCESS!
So here's the basic recipe for my sweet potato cupcakes:
Ingredients:

1 cup white sugar
1/2 cup of butter
2 eggs
1 cup of mashed sweet potatoes
1/2 tsp of vanilla
1 & 1/2 cups of all-purpose flour
1/2 tsp of baking powder
1 tsp of cinnamon
1/4 tsp of baking soda
A pinch of salt
Chopped pecans (I used one pecan half for the top of each cupcake.)
Preparation:
* Place pecans in a single layer and bake at 350 degrees for about ten minutes or
until toasted.

* Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, one at a time, beating until blended after each.

*Whisk together mashed sweet potatoes (I cheated and used a can of Yams) and vanilla.

*Combine flour, baking powder, cinnamon, and baking soda. Add flour mixture to sugar mixture and beat at low until just blended.
*Add flour/sugar mixture to mashed sweet potatoes and blend at low.

*Place baking cups in muffin pans. Spoon batter in to the cups. I ended up being able to make 16 cupcakes out of the batter because I only filled them about 2/3 full. They didn't rise very much and I probably could have filled them all the way and been fine.

*Bake at 350 degrees for about 25 minutes. Remove immediately from the baking pans (careful, it's hot) and set aside to cool for about 45 minutes. When they come out the oven, they look like a corn muffin, not too orange...more like a yellow color.

Now here comes the fun part! I decide I wanted a marshmallow filling in my cupcakes. So I bought a jar of marshmallow fluff and mixed it with 1/2 a cup of powdered sugar, put it in a Ziploc bag and used it to fill my cupcakes. To create a space for the marshmallow fluff, I cut a piece of the cupcake out the center, leaving "a lid" for the top after filling. (My daughter and husband munched on the centers!)
After filling them all and putting the piece of cupcake back on top, I piped a store-bought cream cheese frosting on top, sprinkled them with cinnamon and sugar, and then put the pecan half in the center. The final product:

And here's a picture of the inside:

Yum, yum! All 12 that I brought to work this morning have been eaten!
Tonight I am going to try them with a brown butter frosting (like a toffee) to take to Dad's tomorrow...and tackle the caramel pecan pie with a homemade graham cracker and pecan crust! Happy Thanksgiving! ~Taryn

