Iron Cupcake Challenge: Sweet Potato Kŭp’kāks with Cranberry White Chocolate Frosting

Well, here it is! My first complete attempt for November's Iron Cupcake Challenge: Cranberry. I am really excited about this recipe because I think it is the best tasting cupcake I have ever made. . .I am not joking people! The cake is immensely tender and offers great flavor, and the frosting, oh my goodness! I cannot even begin to tell you how much I licked off the paddle, or off the bowl. The flavor combinations of sweet potato, white chocolate and cranberry truly make this months challenge something to be thankful for. If your asking yourself what exactly Iron Cupcake is click on the link to the right to check out the crazy cupcake world I am so rapped up in. Basically, cupcake lovin' bakers all partake in monthly challenges based on one key ingredient. At the end of the month all the bakers submit their entry and then the voting begins. This is where you all come in to play. Once the voting has opened you can visit Iron Cupcake and vote. . .FOR ME! The cupcaker with the most votes wins. Pretty easy! If you like what you see tell a friend or two or three. But, until the voting begins here is my recipe so you can see what I am talking about! Amazingly Cupakable!

Did I mention this month's prizes?

The Iron Cupcake: Cranberry prizes this month are from Etsy artists Lollipop Workshop, Cookie Sunshine, Lots of Sprinkles and Cakespy. Corporate prizes are from Fiesta Products, Hello, Cupcake, Jesse Steele, Cupcake Courier, and Taste of Home. For this month only we have an added bonus from Sweet Cuppin Cakes Bakery and Cupcakery Supply.
Iron Cupcake: Earth is sponsored in part by 1-800-Flowers.



Recipe: Sweet Potato Kŭp’kāks with Cranberry-White Chocolate Frosting
(Cake Recipe from: Karen Harris, Castle Rock, Colorado, Southern Living, OCTOBER 2006: ADAPTED)

Ingredients:

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 2 sweet potatoes, mashed (roughly 1 1/3 cup)
• 1/3 cup buttermilk
• 1/2 cup chopped pecans, toasted (optional)

Cranberry-White Chocolate Frosting

• 8 ounces white chocolate, finely chopped
• 6 cups powdered sugar
• 2 sticks unsalted butter, at room temperature
• 1 1/4 cup whole cranberry sauce (fresh or canned)
• 3/4 cup craisins, finely chopped
• 1 teaspoon vanilla

Directions:

1. Beat butter and sugar at medium speed with an electric mixer until smooth. Add eggs, one at a time, beating until blended after each addition.

2. Combine flour and baking soda. Gradually add half of flour mixture to butter mixture, beating at low speed until blended, and stopping to scrape bottom and down sides of bowl. Add remaining half of flour mixture, and beat until blended. Add vanilla and next five ingredients, beating at medium speed until smooth. Spoon batter into 20 muffin cups, filling two-thirds full.

3. Bake at 350° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes.

4. Melt the chocolate in a double boiler. Stir until smooth. Let cool until room temperature.

5. Cream butter until smooth. Add in cranberry sauce and craisins until well combined. Mix in one cup of powdered sugar at a time until well combined and to obtain your desired consistency. Add in melted chocolate. Refrigerate for 1o minutes.

6. In a pastry bag fitted with your desired tip (I used ateco 827), pipe frosting onto cooled cupcakes. Dust with chocolate shavings and fresh cranberries.

7. Enjoy!