Sadly, all the late heat and dry conditions we had this year left no winter squash to be found in our garden. While my dreams of homegrown pumpkins, butternut squash and spaghetti squash were left shattered, not all was lost in the area of orange autumn veggies.
When my parents came to visit to celebrate my birthday and attend the World Equestrian Games, they brought with them a huge bucket of sweet potatoes! My Dad’s green thumb prevailed despite the conditions and some beautiful taters resulted.
I’m noticing a lot of bloggers keeping with a theme this time of year – pumpkin, apples, acorn squash – so I thought I’d go a different route and create my own little ode to the sweet potato. My next few posts will highlight these root veggies with their versatile ability to be eaten savory or sweet.
First up, cupcakes!
I have a favorite banana cake recipe that I’ve tweaked throughout the years. It is quick, easy to substitute whole grain flours and minimally refined sugars, and has been a no-fail go-to when we need dessert or to use up bananas.
I decided to change the recipe even further this time by adding sweet potato, ground ginger and cinnamon. I was worried I might end up with more of a muffin than a cupcake, but these goodies are cake all the way.
They seemed to be calling for cream cheese frosting, so I answered with a nice dollop on top. I didn’t list the recipe for the frosting because it is nothing too extraordinary. I used my recipe from the Joy of Cooking, but any cream cheese frosting will do.
Spiced Sweet Potato Cupcakes
1 cup demerara sugar
½ cup unsalted butter, softened
½ cup pureed sweet potato
1 tsp vanilla
1 cup white whole wheat flour
1 tsp baking soda
½ tsp salt
¼ tsp ground ginger
½ tsp ground cinnamon
Preheat the oven to 375 degrees F and prep a cupcake/muffin tin with 12 paper liners.
In a mixing bowl, using the paddle attachment beat the butter and sugar until mixed and fluffy, about 3 minutes. Add in the sweet potato and continue to mix until combined. Add the eggs and the vanilla. Mix until all ingredients are combined.
In a separate bowl combine the flour, baking soda, salt, ginger and cinnamon. Gradually add the dry ingredients to the mixing bowl. Mix just until combined.
Divide the batter among the 12 muffin cups. Bake for 15 to 17 minutes, until the cupcakes are browned and a toothpick inserted into the center comes out clean. Be careful not to over bake.
Remove the cupcakes from the pan and place on a cooling rack. Allow the cupcakes to cool completely before topping with your favorite frosting.
P.S. Thanks so much for all the well wishes. I’m starting to feel much better. I was away for a training this week for work and came back craving time in my kitchen. Being ready to bake again is a sure sign that I’m on the road to recovery!