Wednesday, June 1, 2011

Spiced sweet potato cupcakes

Brunch: Squash and wild mushroom omelette with some awesome home fries and fruit

Dinner: Home-made burritos - beans, guacamole, rice, chips, the whole shebang

Treat: Spiced sweet potato cupcakes

This weekend I was in Montreal with my friend Anna, who is not only lovely and fun but a fantastic artist too. She was setting up for her show at CTRLlab Gallery, so I got to sleep in the gallery space and cook there too! We threw together some awesome burritos, some wicked crepes and Anna mixed the most perfect CC and ginger I've drunk in a long time.

Ok, so I didn't make these in Montreal (I was too busy having a great time, I love that place) but I did bring them all the way from Toronto! Who knew that sweet potato could be so tasty? The nutmeg and cinnamon make these much more interesting than they sound, and the cream cheese icing tops it off with a bang. They'd be killer at Christmas time.

Oh, and if you're American and confused, a sweet potato is a yam.

You'll need:
(makes 12)
6 cups sweet potato, grated
1/2 cup walnuts, chopped
3 large eggs
2 cups self-raising flour
1 cup sugar
1 cup vegetable oil
1 tbsp cinnamon
1 tbsp nutmeg

Preheat oven to 180c and line a cupcake tin with cupcake wrappers
Mix everything except the sweet potato and the nuts in a bowl
Stir in the sweet potato and nuts
Spoon the batter into the cupcake wrappers
Bake for 40 minutes, or until a toothpick can be inserted into the cupcake and comes out clean
Let them cool then frost them if you like!

1 cup cream cheese
2 cups icing sugar
1/2 cup butter
1/2 tsp vanilla extract

Cream the cream cheese, vanilla extract and butter together
Add the icing sugar until it reaches your desired consistency - frosting has to be perfect!

Make sure the cream cheese is straight from the fridge and this frosting will be exactly as you want it to be - if it's room temperature, it tends to be a little more sloppy.

These are so amazing with a cup of tea, a glass of milk, or a fantastic mix of CC and ginger ale. But then again, so is everything.

No comments:

Post a Comment