Rec cred: Ruhana Ebrahim
Pic credit: Oh My Cupcakes recipe book
1 kg sweet potatoes skinless cubes (boiled and mashed)1 cup oil4 eggs 2 teaspoon vanilla essence1 teaspoon honey2 cups light brown sugar2 cups flour2 teaspoon baking powder1 teaspoon saltPinch cinnamon powder
Frosting-125g butter1 tin Lancewood plain cream cheese (softened)Pinch cinnamon powder3 cups icing sugar1 teaspoon vanilla essence
Topping-2/3 cup pecan nuts/walnuts (chopped)1 tablespoon butter¼ cup light brown sugar
1. Boil sweet potatoes in plain water until tender. Mash and leave aside to cool.2. Brown butter for frosting by cooking on medium heat on stove, whisking occasionally until it's brown. (Be careful not to burn it.)3. Now place butter in the freezer to cool.4. Preheat oven to 180degC.5. Mix well the mashed sweet potatoes, oil, eggs, honey, vanilla and brown sugar.6. Sift dry ingredients and add to sweet potato mixture.7. Beat till well combined, then spoon into cupcakes cups till ¾ full.8. Bake for 15min until a toothpick skewered in removes clean.9. Remove browned butter from freezer to defrost. 10. Beat cream cheese till smooth. Then add softened browned butter and beat until combined.11. Add the cinnamon and vanilla and in mix into cream cheese. Add icing sugar, a little at a time, and beat till well combined and consistency to pipe is reached.12. When cupcakes are cooled, frost and leave aside. 13. Grease a large sheet of wax paper or a silicone mat. 14. Turn stove on medium heat and place pecans in a large pan.15. Add butter and sugar and stir with a rubber spatula scraping the bottom, until all sugar is melted and completely liquid.16. Spread the pecan nuts on the silicone mat, spreading with spatula so it doesn't clump together.17. When hardened, then top frosting with candied nuts.
INFO & TIPS
Note: instead of using the Caramelized nuts as a topping, may sprinkle pinch of nutmeg powder over frosting and serve.