|Sweet Potato Cardamom Cupcakes with Pistachio Cream Filling & Strawberry Rosewater Frosting|
|Inside the Cupcakes|
|Coring & Extracting|
|All the cores & closeup of cupcake|
To finalize the cupcakes, use a piping bag, or a freezer-strength zip top bag with a corner cut out to fill in the centers with the Pistachio Cream. Make the filling mounded just slightly, as the filling will soak into the cupcake. Once the frosting is ready, use a piping bag and large star tip, or other open star tip to pipe a pretty design. The icing can just as easily be spread on with an icing spatula. Use a pinch of the reserved crushed freeze-dried strawberry over the top of the icing; see yesterday's post about the Strawberry Rosewater Frosting.
Sweet Potato Cardamom Cupcakes
Makes about 24 cupcakes, or two 8-inch round layers, or one 9 x 13-inch cake
1 stick unsalted butter, room temperature
|Cardamom Seeds & Pods|
1 cup cooked, peeled, pureed sweet potato
fresh zest of 1 orange
juice of 1 orange (about 1/3 cup)
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon finely ground cardamom
1/2 teaspoon freshly ground black pepper
3/4 cup buttermilk
Preheat oven to 350 (325 on Convection). With a mixer, cream together the butter and sugar. Add in eggs, one at a time, beating until combined. Add the pureed sweet potato, orange juice and zest and mix well. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cardamom and black pepper. Add these ingredients to the creamed mixture in 3 parts, alternating with the buttermilk until all combined.
Set cupcake papers into two 12-cup muffin tins. Fill the papers about 2/3 full. Bake the cupcakes for about 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before attempting to core and fill.
If baking round cakes, the baking time may be 25 to 35 minutes. For a 9 x 13-inch cake, the bake time may be 35 to 45 minutes.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest. I am also on a spiritual journey and hope you will join me at my new blog, An Eagle Flies.