September 24, 2007
Sweet Potato Cupcakes with Cream Cheese Frosting
Lori Adkison, Tucson CSA member
Makes 12 regular sized cupcakes or 24 mini cupcakes
1/3 cup currants
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1/2 cup packed brown sugar
1 cup mashed cooked sweet potato
2 eggs
1/4 cup maple yogurt thinned with 1/4 cup water (plain or
vanilla yogurt will work also)
1 1/2 cups all-purpose flour
1 teaspoon grated nutmeg
1 1/2 teaspoons baking soda
Preheat the oven to 375 degrees.
Mix together the wet ingredients until smooth. Add the currants. In a separate bowl, mix the dry ingredients. Combine the two mixtures until well blended.
Put cupcake liners in a muffin tin and spoon the batter into the cups. Fill each cup two-thirds full.
Bake for 20 minutes. If using mini muffin pans, check
cupcakes after 10 minutes.
After cupcakes have cooled, frost with a standard cream
cheese frosting. I topped these cupcakes with a piece of
candied citrus and a calendula petal.