Holy Sweet Potato! These little cakes pack a punch nutritionally AND the flavor combo is sweet and tart all in two itty bitty bites. The hardest part for me was the frosting. I did not have enough control with the pastry bag (a plastic one). I ended up using a butter knife to complete. I know they could be prettier with all those little rosettes, but oh well. What you get is an organic look to the end product.
I found that making the cakes one day and frosting them the next made the whole process easier. I am a virgin cupcake baker, so I had to take it real slow.
For that matter, baking has not always been a priority, but since I sell cupcake and other cookbooks, I thought I would do what I do best…make something. I am not one to invent a recipe. I would rather follow others way more talented and bring to the table my own gifts and talents and for me that means highlighting the author’s recipes.
This particular cookbook, “Hello Cupcake” by Liela Lindholm, has some really nice cupcake and whoopie pie recipes. In a couple of weeks, I will be featuring a Rhubarb Cheesecake Cupcake. Rhubarb is in season and I will be at the market picking up a few bunches to highlight the season bounty.
Look for future tasting dates with these cupcakes: Blueberry Lemon Cupcakes, Peanut Butter Whoopie Pies, Butterfly Lemon Cupcakes, Strawberry Cupcakes, Jane’s Apple Pie Cupcakes, and Wedding Cupcakes- the wedding ones feature two different kinds of frosting-a white chocolate frosting and a dark chocolate mousse with coffee, rum and fresh raspberries!! That will culminate my foray into cupcakes this season! Watch out for more details.
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