These cupcakes are perfect as a dessert or individual candied yam servings!!!
1
15 oz can sweet potato puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Mini marshmallows
Preheat oven to 350 degrees. Line two 12- cup muffin tins with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. {Paper liners make it difficult to remove the cupcakes.}
Preheat oven to 350 degrees. Line two 12- cup muffin tins with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. {Paper liners make it difficult to remove the cupcakes.}
Mix the sweet potato, sugar,
brown sugar, eggs, vanilla extract and milk. Add the flour, cinnamon, salt,
baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup
of the mixture. Bake for 15 minutes, remove from oven and add 5-6 mini
marshmallows, return to oven for 5 minutes.
Let cool for 20 minutes. Remove cupcakes from pan and chill in the
fridge for 30 minutes.
You can make pumpkin cupcakes by replacing the sweet potato puree with pumpkin puree; cinnamon with pumpkin pie spice; topping with whipped cream and more pumpkin pie spice just before serving!!
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