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Sweet Potato Cupcakes with Cream Cheese Frosting and Lime ZestHoly 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.

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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.

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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.

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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.

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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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