I love baking. I mean what's not to love- it's making food with science,
it's cute and pretty and its delicious. Last week was the birthday of
friend who is obsessed with sweet potato, so I figured what would be a
more fitting gift than some of these cupcakes. It was a bit of a risk
given it was a first time making these, but aside from a few inevitable
mishaps (accidentally leaving a batch in the oven when we went down the
street for fro yo) I rate it as a success. Here is the recipe I used
though with a few adaptations. First off rather than a can of sweet
potato i roasted and pureed my own sweet potatoes, partly because I
don't know that it exists in cans in Australia and partly because the
concept of it freaked me out.
As advised by a commenter on the recipe, I
added a quarter of a cup of brown sugar to the puree. Normally I don't
bother with things like candying nuts, but these pecans were amazing, in
fact we had extras that we ate on their own for days as well. Though perhaps a whisk was not the correct utensil for the job...
For
the frosting, I halved the recipe since I've discovered that unless you
want two parts icing to one part cake frosting recipes are always
excessive. I also added about 3 tablespoons of golden syrup (just add to
taste). Now as I'm quite new to this blogging thing, I am learning as I
go which means there will be some mistakes like the fact that all these
cakes were eaten before I had a chance to photograph the finished
product, I guess you'll just have to trust me that they were cute.
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