Eat-Rum Maple Sweet Potato Cupcakes
by: Nikki Slick
Rum & Maple Sweet Potato Cupcake w/Sweet Potato Pie Frosting
Makes 12 cupcakes
1 1/2 C flour
1 t cinnamon
1/2 t nutmeg
1 t allspice
1 t baking soda
1/2 t salt
1 1/2 C sugar
3/4 C sweet potato puree (canned sweet potatoes mashed/whipped)
2 large eggs
1/2 C vegetable oil
1/4 C dark rum
1/4 C maple syrup
Directions
Whisk together flour, spices, baking soda, and salt.
In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth.
Mix in the oil, rum, and maple syrup.
Slowly add the flour mixture and mix until fully incorporated.
Fill cupcake liners 3/4 full.
Bake at 350 F for 20-25 minutes.
Sweet Potato Pie Frosting
3 tablespoon Melted Butter
2 large eggs
1 cup sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon cornstarch
1 15 oz can sweet potatoes mashed
Directions
Preheat oven to 400 degrees
In a large mixing bowl combine all liquids. Add the cornstarch and mix.
Add the sweet potatoes and mix until smooth
Pour into a 9” plate (no crust is needed)
Bake for 10 minutes
Reduce oven heat to 300 and bake for 40 minutes until filling is set (when tip of a knife inserted in the center is clean when removed)
Allow to cool completely
Load a slice into a piping bag and pipe on to cupcakes
*Tip
You can load a slice of pie directly into the piping bag, but the pie pipes well if you put it in a large mixing bowl and beat it for about thirty seconds to evenly distribute any moisture before loading it into your bag.
Nikki Slick is a singer, songwriter and one half of the band Slick & Rose as well as an art enthusiast with an ultra hip blog called www.slickwithakiss.com
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