Sweet Potato or Pumpkin Cupcakes Recipe

Happy winter. Happy Sunday!

This recipe was originally to be made with Watkins Pumpkin Butter. However, the pumkin butter is seasonal (I think a mistake, it should be available year-round.) I tried making this recipe with canned pumpkin and the cupcakes are very good. However, I am a sweet potato kind of gal. Unfortunately, canned sweet potatoes can be stringy, so I tried baking a large sweet potato and mashing it. It was an excellent decision on my part. Anything over a cup is extra for the baker. ;-)

Ingredients

Pumpkin Butter Cupcakes
2 1/4 cup/560 mL all-purpose flour
1 tbsp/15 mL Watkins Baking Powder
1/2 tsp/2.5 mL baking soda
1/2 tsp/2.5 mL salt
1/2 tsp/2.5 mL Watkins Organic Cinnamon
1/2 tsp/2.5 mL Watkins Organic Ginger
1/2 tsp/2.5 mL Watkins Organic Nutmeg
1/2 cup/125 mL butter, softened
1 1/3 cups/325 mL sugar
2 eggs
1 cup/250 mL Watkins Pumpkin Butter (if available) or canned pumpkin or sweet potatoes*
3/4 cup/180 mL milk
3/4 cup/180 mL chopped walnuts

* You can substitute one large or two medium-sized baked sweet potatoes.

Cooking Directions

In medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In large bowl cream together butter and sugar until light and fluffy; beat in eggs. Blend in pumpkin. Stir in dry ingredients and milk, blending until batter is smooth. Stir in chopped walnuts. Spoon batter into paper lined muffin tins. Fill about 2/3 full. Bake at 375°F/190C for 18 to 22 minutes. Makes 16 cupcakes.

Brown Sugar Frosting**

Ingredients

1/4 cup/60 mL butter
6 tbsp/90 mL brown sugar
6 tbsp/90 mL half-and-half
2 cups/500 mL powdered sugar
1 tsp/5 mL Original Double-Strength Vanilla

Cooking Directions

In 2 quart/2 liter saucepan melt butter over medium heat. Add brown sugar and half-and-half. Continue cooking, stirring occasionally, until mixture comes to a boil (2 to 3 minutes). Remove from heat and add powdered sugar and vanilla; beat until well mixed (1 to 2 minutes). Let cool to spreading consistency (5 to 10 minutes). Frost cupcakes.

**You can substitute any ready-made frosting. Milk or dark chocolate are really good. Or-make an easy cream cheese frosting for the cupcakes.

Enjoy.

Vannie Ryanes(~.~)
Watkins