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Not your kid’s cupcakes
Posted By Bakerella On November 30, 2008 @ 8:53 pm In Cupcakes,Thanksgiving | 107 Comments
Something sweet and just a little bit saucy. The recipe for these cupcakes comes from one of my fave cookbooks, Bundt Classics . While the recipes are geared toward baking in a bundt pan , I’ve made several of them into cupcakes and I haven’t been disappointed yet. It has TONS of easy recipes for enhanced cake mixes and baking from scratch. So, I’ve overlooked the fact that it doesn’t have any photos, which is usually a requirement before I buy a cookbook.
So here we go. Sweet potatoes and bourbon. Something I know very little about. Especially bourbon. I guess I bought the right kind. It says whisky, but in really small letters it also says bourbon… confusing. But, I liked the look of the bottle, so this was the winner. I bought one of the small bottles they have behind the counter since I didn’t need a whole lot. But still, $8.99 … yikes.
I was super happy with the way the cupcakes came out with such pretty rounded tops. Especially since I was going to dip them in a vanilla glaze. Note: Usually when my cupcakes bake up on the flat side, I’ll disguise it with a giant mound of buttercream frosting. Not necessary with these.
ooooooooh … that looks good!
Then, I made another syrup/glaze/frosting concoction to go on top of the vanilla glaze, because I thought the cupcakes needed a stronger bourbon taste. (Heck, I spent all that money on bourbon, so I want to taste it!) And, I say concoction because I started out making a syrup and then realized that wouldn’t work over the glaze, so I added some confectioner’s sugar to try and salvage it. I’ll give you the recipe as I made it. It was good, but if I made these over again, I would find a way to just add the bourbon to the vanilla glaze.
Then, I decided to top them off with some candied pecans because I didn’t want them to look so plain.
Here’s the recipe:
Bourbon Sweet Potato Cupcakes
1 1/2 cups firmly packed brown sugar
1/3 cup butter, room temperature
1 tsp vanilla
2 3/4 cups all purpose flour
1 Tbsp baking powder
1 tsp pumpkin pie spice
3/4 tsp salt
3/4 cup whole milk
1 cup cooked sweet potatoes
1/3 cup bourbon
2 cups sifted confectioner’s sugar
1 Tbsp butter, room temperature
1 tsp vanilla
3-4 Tbsps milk
Bourbon Syrup/Glaze/Frosting Concoction
1 1/2 cup sugar (book says 1 cup)
1/2 cup water
1 tsp butter
2 tsp vanilla (book says 1/2 tsp)
2 Tbsp bourbon
Add one candied pecan to each cupcake if you don’t eat them all first.
Cupcake and glaze recipes amended ever so slightly from the cookbook, Bundt Classics .
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