It’s almost Thanksgiving and I haven’t put a new post up since Halloween. I know I’m a bad blogger! Let cross our fingers now that were done having company for a while, and I can get things back in order with my blog. Not that I don't LOVE having company. I think I’m also just about ready to post some pictures of our house up. Don’t mind the fact that we still have not really put pictures on the wall. It’s much more difficult to find places for things now then ever before. Who knows maybe it’s because we bought this house, or maybe because it’s sort of on the back burner as far as priority. This posting is dedicated to the fact that my husband Jake hates pie, which is almost un-American if you ask me. I have decided that I’m still making a pumpkin pie for me to eat on Thanksgiving, but the nice wife that I am that I will also be making some yummy sweet potato cupcakes for the hubby that are topped with brown-butter cream cheese frosting. These are both something new for me. I have searched the internet and do what I do best take bits and pieces of things and come up with my own recipe. I have walked you through the process and below you will find the recipe for these yummy cupcakes. I hope that everyone has an amazing Thanksgiving and don’t forget to be THANKFUL!
I’m thankful for so many things in my life. I’m thankful for having my little family all together, healthy and strong. I’m thankful for the food in our bellies, the roof over our head and clothes on our back. I’m thankful for great friends and family. I’m thankful for the new experiences that we have been given, but most of all I’m thankful for the love I’m shown everyday by my amazing husband and daughter.
Sweet Potatoes cupcakes~
2 cups & 4 tablespoons baking flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1.5 tsp. ground cinnamon
16 tbsp. unsalted butter, softened
1½ cups sugar
3 large eggs
17 oz. sweet potato puree
½ tsp. vanilla extract
Directions:
Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a medium bowl combine the flour, baking powder, baking soda, salt and cinnamon; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition. Mix in the sweet potatoes and vanilla extract, beating just until combined. Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated.
Divide the batter evenly between the prepared cupcake liners. Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, and then transfer to a wire rack to cool completely.
Brown Butter Cream Cheese Frosting~
1 stick (8 tablespoons) unsalted butter, browned and cooled
1 block (8 ounces) cream cheese, at room temperature
2 teaspoons vanilla
1 teaspoon cinnamon
4 cups powdered sugar
What you do is put a stick of butter in a sauce pan and let it get brown, but not dark. It should be a nice golden color. Make sure that you let your butter cool before mixing it with the cream cheese. In a medium bowl cream together the cream cheese and browned butter until well combined. The mixture may look slightly curdled. Add the vanilla, cinnamon and powdered sugar and mix until smooth. I’m sure that your wondering how you make brown butter.
She is so cute I couldn't help, but put a picture of her from today having some toast with breakfast.
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