Potatoes in cupcakes? YES. YES. YES. AND YES. It cannot be emphasized enough. Potatoes in cupcakes is the best decision you will ever make. Just make sure they're sweet potatoes. Yams. Kumara. Batata hlouwa. Whatever you call em. Make sure they're orange-fleshed with a kind of maroon peel. And make sure that you load up on them when you see them on sale because you're going to want to make these cupcakes a lot more times after you try them.
For the past week or so, the web has been blowing up with sweet potato recipes...which is expected since Thanksgiving is like, tomorrow. But isn't it kind of sad that sweet potatoes only get one day out of a whole year to feel special? Nobody pays them any attention any other day. I kinda feel bad for them. That doesn't make me weird at all.
But anyways, yeah, sweet potato recipes blowing up the web. I guess everyone tried to be more creative this year because instead of the traditional sweet potato pie, I saw a whole bunch of recipes for sweet potato cupcakes. And you know me, I had to get in on the action. Plus, I bought the cutest baking cups the other day at A&P and this was the perfect opportunity to use them.
Because vegetables in dessert is not healthy enough, I looked for a recipe that called for oil instead of butter. Difficult, but fortunately, not impossible. It was also really hard finding a recipe that used real sweet potatoes and not canned sweet potato puree. Come on people! I know canned stuff makes life easy, and everyone wants to simplify things and cut down on baking time, but think about all the chemicals and preservatives! Blekhhh!
Take the time to boil and mash your potatoes. It's totally worth it and so much better for you. Okay, I'll stop being an organic guru. I honestly couldn't even really tell you what specific chemicals or preservatives are bad for you. But I could tell you how amazing these cupcakes are---and that is, pretty darn amazing. They're moist, and dense, and explode in your mouth with the heart-warming flavor of sweet potato pie. You will not stop after just one.
You wanna know how you know something is going to taste good? When you can't stop smelling the batter. My nose was alllll up in the mixing bowl. Don't worry, no actual contact was made. Though I probably wouldn't admit if it did. Muahahaha. Just kidding. A lot of bloggers topped their sweet potato cupcakes with some kind of frosting, but they're honestly delicious enough(and more nutritious) on their own. It's probably too late to tell you all that these would be perfect for your Thanksgiving dessert table, but... here's a thought! How about we give sweet potatoes another day to feel special...like say, the day after Thanksgiving! Or I guess maybe the day after that since you're probably all still in a food coma. Sounds like a plan, Stan.
Sweet Potato Cupcakes
Ingredients:20 oz. sweet potatoes, boiled and mashed1/2 cup olive oil2 eggspinch of vanilla powder1 cup brown sugar1 cup all purpose flour1 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/8 teaspoon ginger
Directions:Preheat oven to 375º. Line cupcake tins with baking cups.Whisk together the mashed potatoes, olive oil, eggs, vanilla, and brown sugar until well blended.In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger. Add to the sweet potato mixture and whisk until combined.Fill the cupcake tins about 3/4 full. Bake for about 12-15 minutes or until a toothpick comes out clean.
Adapted from Yammie's Noshery