Sweet Potato Blueberry Pie Cupcake
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
50
Spice
41
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.25 cups
Brown Sugar (packed)1 tsp
Salt1.5 cups
Cake Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Cinnamon1 cup
Sweet Potatoes (pureed)1 cup
Orange Juice1 tsp
Vanilla2 cups
Frozen Blueberries1 tbsp
Raw Sugar2 tbsps
Cornstarch (sifted)2 tbsps
Granulated Sugar4 cups
Heavy Whipping Cream1 cup
Sugar (confectioners')Directions:
1
For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners
2
Put the butter in the bowl of a stand mixer with a paddle attachment and beat slowly until it is smooth and creamy
3
Add the brown sugar and salt, and cream at moderate speed until the mixture is light and fluffy, 8 to 10 minutes
4
Add the eggs one at a time, beating after each addition before adding the next
5
Mix until light and fluffy, scraping down the sides of the bowl to insure even mixing, about 5 minutes
6
Sift together the cake flour, baking powder, baking soda and cinnamon in a medium bowl and set aside
7
Mix together the milk, sweet potatoes, orange juice and vanilla in a separate bowl
8
Add one-quarter of the flour mixture to the butter and egg mixture and beat just until blended in
9
Add one-third of the milk mixture and beat just until blended in
10
Repeat with the remaining ingredients, alternating the flour with the milk, until all the ingredients are used
11
Scrape down the sides of the bowl occasionally for even mixing
12
Toss the blueberries together with the raw sugar in a small bowl
13
Scoop up the batter into the cupcake liners and lay 2 to 3 sugared blueberries on each cupcake
14
Bake until an inserted toothpick comes out clean, about 22 minutes
15
Let cool completely before frosting
16
For the blueberry filling: Put the blueberries, cornstarch, granulated sugar, raw sugar, cinnamon, orange zest and 2 tablespoons water into a saucepan and set over medium heat
17
Bring to a boil and simmer until reduced to a jam-like consistency, about 10 minutes
18
For the chantilly cream: Using an electric mixer, whip the cream on high in a cold bowl; add the confectioners' sugar and vanilla bean seeds and whip until fluffy
19
Use a corer to remove the center of each cupcake and insert some blueberry filling
20
Cover each cupcake with the chantilly cream