04 November 2008
If you vote, I'll make you a cupcake
Tonight is the last night our friends are going to get together to watch TV and hope for OBAMA. Make no mistake, our get-togethers have been high-anxiety, highly emotional get togethers. We sit around, cheer and jeer, and basically talk about how great Obama is, and how much we want to win. We have plans to go party in Harlem should our candidate win.
So what to bring? I've been bringing sweets for the last few meetings, so I think I should stick with that. But it's become clear that finger foods are the way to go--something you have to cut just doesn't go over well, since no one wants to look like they're eating a ton of sweets.
Finger sweets? I think this calls for a cupcake!
I know, I know. New Yorkers are obsessed with cupcakes. I'll admit it, I'm not immune. I LOVE cupcakes. But the question is, what kind to bring? I don't want to bring anything boring. And I don't want to have to deal with anything for which I'll have to buy a lot of ingredients.
So how about pumpkin spice with chocolate frosting? Not conventional, I know, but maybe the calorie-conscious among us can count the sweet potato purée as healthful. We'll see...
Sweet Potato Spice Cupcakes with Chocolate Frosting*
Pumpkin Spice Cupcakes
1 large sweet potato
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
2 eggs, lightly beaten
1 cup sugar
6 tablespoons butter, at room temperature
1 teaspoon vanilla extract
3/4 cup milk
3/4 cup bittersweet or semi-sweet chocolate chips
3/4 cup sour cream, at room temperature
1. Preheat oven to 400 degrees. Prick the sweet potato all over with a fork and roast for an hour, or until the potato is soft and its juices are running out. Remove and let cool slightly.
2. Reduce oven temperature to 350. Line your cupcake pans.
3. As soon as the potato is cool enough to handle, peel off the skin and remove any dark spots. Cut the potato into chunks and put into a food processor. Puree until smooth. Measure out 1/2 cup for this recipe, enjoy the rest as a tasty snack.
4. Sift dry ingredients together and set aside. In a large bowl, cream the softened butter, sugar, and vanilla. Add the puree. Then add the eggs and beat well to combine. With a mixer on low speed, add the dry ingredients and milk alternately in two or three additins, beginning and ending with the dry ingredients.
5. Divide the batter into the cupcake molds, until each cup is about 2/3 full. Bake approximately 20 minutes, or until a toothpick comes out clean. Let cool on a cooling rack while you make frosting.
6. In a bowl over barely simmering water, melt your chocolate chips. Let cool back down to room temp. When this has happened, mix with the sour cream. Frost your cupcakes. Serve at an election party!
*This recipe is an amalgamation from here, here and here.