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Don’t judge a book from it’s cover!

Don’t judge a book from it’s cover!

Remember those Vanilla Bean Cupcakes from Wednsedays post? Well, those were just one of 4 cupcakes I made for the bride to taste test!

Wondering what flavors the bride asked for?

Vanilla
Chocolate
Cherry Coke {recipe coming soon}
& last but not least…..

Sweet Potato!

That’s right, I said sweet potato! When she mentioned this flavor, I sat in shock. Who in their right mind would want such an outrageous flavor? I couldn’t even imagine what a sweet potato cupcake would taste like… maybe sweet potato pie?

ugh… I hate sweet potato pie!

But who was I to argue with the bride? So I made her cupcakes. The whole time I was baking, I kept thinking… these are not going to turn out well. . . I tried to do a little online research to find out what I was in for, but there aren’t many sweet potato cupcake resources out there!

While the cupcakes were in the oven, I had to admit, they smelled wonderful. I started to wonder if I was wrong about these things. Maybe they would turn out to be a hidden gem. I couldn’t help but sneak a bite while they were still warm, and WOW were they good!!

Phew! What a relief!! But what frosting should I put on top?? Ultimately I decided a basic cream cheese would be fantastic, but I wanted something a little more sophisticated for a wedding. I think maple butter cream did the trick!

cupcake-vanilla

Sweet Potato Cupcakes

2 c. Flour
2t. baking powder
1t. cinnamon
1/2 t. baking soda
1/4 t. salt
1 C. butter
1-1/2 C. sugar
3 eggs
1 (17 oz) can sweet potato’s
1/2 t. vanilla

– Preheat your oven to 350 degrees. Line muffin tins with paper liners, and set aside.

– In a medium sized bowl, combine the flour, baking powder, cinnamon, salt and baking soda. Whisk together, and set aside.

– Cream butter and sugar. Add eggs, one at a time, followed by the vanilla and sweet potato’s. Slowly stir in the dry ingredients.

-Once combined, distribute evenly throughout the liners. Bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely, then frost with desired frosting.

Maple Buttercream

8 oz. cream cheese
1/4 C. butter
3-4 C. powder sugar
1/2 t. vanilla
1-1/2 t. maple extract

– In the bowl of an electric mixer, beat the cream cheese and butter until well combined. Scrape down the sides of pan, and add powder sugar. {I only added 3 cups, but you may need more depending on how thick you want your buttercream}. Stir in vanilla and maple extract. Frost your cupcakes!

I definitely learned not to judge a book by it’s cover. These cupcakes are shooting up to my number one favorite treat of all time. The maple buttercream is a great addition. It helps bring out the flavor of the cake without overpowering.

The bride loved the flavor combination, and decided that these would for sure make it to her wedding! They are the prefect fall flavor, and a great addition to her catering options!

 

 

This Weeks RFOB

This Weeks RFOB

I’m starting something new.

RFOB

R- Recipe’s. F-From. O-Other. B-Blogs.

Over 90% of the food I make for breakfast/lunch/dinner are from recipe’s I’ve found on other sites. Lately I’ve been pretty good at picking winners! SO, today, I decided to start a weekly tradition. I am going to share the recipe’s, and the sites I got them from, for my weeks favorite dishes!

First up this week:

pumpkin-cinnamon-roll-pancakes-4

 

easy-cheesy-veggie-soup-4-450