Yummy Sweet Potato Cupcakes 

The smell of sweet potatoes with cinnamon and brown sugar will grab you when this container is opened. These cupcakes are moist and loaded with sweet potatoes. The frosting is butter cream with a little cream cheese added for more flavor. I did not have any corn candy to use as toppers so I topped the cupcakes with mini flowers I had previously made from frosting and frozen.

Mother’s Day 2017- Cupcakes 

These are all made from scratch. I tried using the Russian piping tips to make flower designs on the cupcakes but my frosting was not firm enough. 

Key lime cupcakes

Key lime flower cupcakes


Chocolate cupcakes 

Gold and Blue- Cake pops

These cake pops I made for a baby shower look elegant and cute. This was my first time using candy wrappers. The cake pops were almost too big for the 4×4 wrappers but I managed to get them covered. A couple disadvantages of using wrappers is that decorations on the cake pops are not visible and there is no way to identify multiple flavors. These were a mix of vanilla dipped and chocolate dipped red velvet. I put a red dot on the bottom of the sticks of the vanilla dipped ones. I will use these again and also with cake balls.

Sweet Potato Bread

Yesterday I noticed there was a pack of sweet potatoes in my freezer so I decided to use them to make some bread. Normally, I would have used the sweet potatoes to make cupcakes but then I would want to make frosting to go on top.

I got the recipe from “The Kitchen of Deep South Dish”. I used home baked sweet potatoes which has less sugar rather than canned as the recipe called for.  I also split the batch and put raisins in one of the loaf pans.

Pineapple Raisin Nut Bread 

After making the banana bread a few times, I decided to try a different variation of the recipe with some ingredients that I had in my pantry.  This bread was not as moist as the banana bread and the raisins did not give as much flavor as I would have liked. Next time I make this bread I will increase the amount of pineapples and add some cinnamon.

Ingredients:

1/2 cup butter, softened

3/4 cup sugar

1/4 cup light brown sugar

2 eggs

1/2 cup pineapples (puréed in blender or food processor)

1/3 cup dried pineapples (crushed in food processor)

1/3 cup raisins

1/3 cup walnuts

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

Directions:

In a bowl, cream butter and sugar. Beat in eggs. Stir in pineapple purée and  vanilla  extract. Combine dry ingredients; stir into creamed mixture just until combined. Add in raisins, dried pineapples and walnuts.

Spoon into a greased (I used Bakers Joy)8-in. x 4-in. loaf pan.

Bake at 350-f degrees for 60-70 minutes or until bread test done.

Cool in pan 10 minutes; remove to a wire rack.

Vanilla Vanilla Cupcakes 

Most people that like vanilla cupcakes don’t care if it’s the basic vanilla, French vanilla or vanilla bean. At one time I like most did not know the difference or that there was a difference. All I knew was that Breyer’s vanilla ice cream had little beans in it and had a better flavor. Since I personally thought vanilla was boring I initially would add a bit of almond extract to give the cupcakes more flavor. I later tried French vanilla extract in my vanilla cupcakes but not all grocery stores have it. Last year I decided to try vanilla bean. I was very surprised to find the few bean stalks in a jar and then had to scrape them from the stalks. This was too much work so I tried vanilla bean paste. I like the paste but I quickly realized I did not need to use much because it is very strong.

These are vanilla bean cupcakes with vanilla bean frosting.

Banana Bread w/ pineapples and walnuts

I have been saying I would use the too ripe bananas to make some banana bread for over a year. Today, I finally made it. I found this recipe on Pinterest. This bread came out beautifully. I only made a few tweaks to the recipe.

The recipe is below.


Pineapple Banana Bread

Makes one loaf

Ingredients:

1/2 cup butter, softened

1 cup sugar

2 eggs

1/2 cup mashed ripe banana ( I used 2 bananas)

1/3 cup drained crushed pineapple

1/2 cup sweetened flaked coconut (I used unsweetened)

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

optional: 1/2 to 1 tsp. pineapple extract (I used vanilla extract)

  • I added 1/3 cup of chopped walnuts 

Directions:

In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut (add pineapple extract now if using). Combine dry ingredients; stir into creamed mixture just until combined. 

Spoon into a greased (I used Bakers Joy)8-in. x 4-in. loaf pan.

Bake at 350-f degrees for 60-70 minutes or until bread test done.

Cool in pan 10 minutes; remove to a wire rack.

Recipe from Taste of Home.