Sweet Potato Cupcakes with Toasted Marshmallow Fluff

Yummy cupcakes and a perfect way to use leftover sweet potatoes.

Preheat oven to 350F degrees (175C)

Baking time approx. 20 minutes

Yield: 24 cupcakes

Ingredients:

For the cupcakes:

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. ground cinnamon

1/4 tsp. cloves

1/2 tsp nutmeg

1 cup butter, softened

1 1/2 cups sugar

3 large eggs

17 oz.(467 grams) sweet potato puree

1/2 tsp. vanilla extract

Frosting:

8 large egg white

2 cups white sugar

1/2 tsp. cream of tartar

2 tsp. vanilla extract

Directions:

Preheat the oven to 350 degrees. Line 2 cupcake pans with paper liners. In a medium blow combine the flour, baking powder, baking soda, salt and cinnamon; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition. Mix in the sweet potatoes and vanilla extract, beating just until combined. Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated.

Divide the batter evenly between the prepared cupcake liners. Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting:

Combine the egg white, sugar and cream of tartar in the top of a double boiler. (I set my clean, dry mixer bowl over simmering water, to avoid using two bowls.) Heat the mixture, whisking frequently, until it reaches 160F degrees with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at a low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with a sprinkle of brown sugar, if desired. (This makes a very generous amount of frosting,.)

Spanish Flan

This flan has a wonderful consistency, not the fluffy, soft flan sold in stores. It's made with condensed and evaporated milk, baked in a pie dish.

Prep time:20 min. Total time: 1hr. 20 mins.

Cook time: 1 hour Serves: 8-10

Ingredients:

1 cup white sugar 1 (12 fluid oz) can

3 eggs evaporated milk

1 (14 oz) canned 1 tbs Vanilla extract

sweetened condensed

milk

Directions:

Preheat oven to 350 degrees (175 C)

In a medium saucepan over medium-low heat, melt the sugar until liquefied and golden in color. (Be careful not to over cook.) Carefully pour the hot syrup into a 9" round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

In a large bowl, beat the eggs. Beat in the condensed milk, evaporated milk and vanilla until smooth. Pour the egg mixture into the baking dish. Cover with aluminum foil.

Bake in a preheated oven for 60 minutes. Let cool completely.

To serve, carefully invert on a serving plate with edges, refrigerate until ready to serve.

Christmas cupcakes 2010

These are carrot cake filled with Brandy Whipped Cream. Yummy stuff.

Brandy Whipped Cream

2 Cups whipping cream

1 Cup sifted powdered sugar

Brandy, to taste

Whip the cream until soft peaks form, gradually add the powdered sugar, being careful not to over whip the cream. Add the brandy.

Wonderful as a filling and equally as good as whipped cream on pie or?