Sweet Potato Cupcakes with Candied Crunch
Sweet Potato Cupcakes with Candied Crunch
Homemade Sweet Potato Cupcakes: A Delightful Blend of Candied Sweet Potato, Caramel, and Cream Cheese
Surprise your loved ones with these lovingly homemade sweet potato cupcakes! Featuring a moist sweet potato base, a luscious cream cheese filling, and a delightful crunch from candied sweet potato pieces and rich caramel, these cupcakes offer an unparalleled taste experience. Perfect for special occasions or as an afternoon treat, this recipe is guaranteed to earn you rave reviews. Prepare for a flavor sensation beyond your wildest dreams!
Cupcake Batter & Filling Ingredients- 100g Cream Cheese (softened at room temperature)
- 100g Heavy Cream (cold)
- 50g Plain Yogurt
- 100g Mashed Sweet Potato (cooked and mashed until smooth)
- 20g Granulated Sugar
- 1 Tbsp Raspberry Liqueur (or Rum)
- 1 Castella Cake (cut into approx. 1cm cubes)
Crispy Caramel Topping- 2 Tbsp Granulated Sugar
- 1 Tbsp Honey
- 1 Tbsp Heavy Cream (warm)
Sweet Syrup- 30ml Water
- 15g Granulated Sugar
- A splash of Rum (optional)
Candied Sweet Potato Garnish- 2 Small Sweet Potatoes
- 1 Tbsp Granulated Sugar
- 1 Tbsp Honey
- 2 Tbsp Granulated Sugar
- 1 Tbsp Honey
- 1 Tbsp Heavy Cream (warm)
Sweet Syrup- 30ml Water
- 15g Granulated Sugar
- A splash of Rum (optional)
Candied Sweet Potato Garnish- 2 Small Sweet Potatoes
- 1 Tbsp Granulated Sugar
- 1 Tbsp Honey
- 2 Small Sweet Potatoes
- 1 Tbsp Granulated Sugar
- 1 Tbsp Honey
Cooking Instructions
Step 1
Accurately measure all ingredients. Ensure the cream cheese is softened by leaving it at room temperature for about 30-60 minutes before use. Cook the sweet potatoes until tender (steamed or microwaved), then peel and mash them thoroughly while still warm using a fork or potato masher.
Step 2
Prepare the sweet potato puree for the cupcake filling. You’ll need 100g of cooked and mashed sweet potato. (Tip: If the mash seems dry, you can mix in a tiny bit of butter or milk to achieve a smoother consistency.)
Step 3
Let’s make the candied sweet potato garnish for the top. Wash the two small sweet potatoes and cut them into approximately 1cm thick rounds. Heat a generous amount of cooking oil in a pan and fry the sweet potato slices until golden brown. Drain the excess oil, then add 1 Tbsp sugar and 1 Tbsp honey to the pan. Melt them over medium-low heat to create a syrup. Once the syrup begins to bubble, add the fried sweet potato pieces and quickly toss them to coat evenly as the syrup thickens and glazes the pieces. Remove from heat, sprinkle with a few black sesame seeds for garnish, and set aside.
Step 4
In a bowl, add the softened cream cheese and use a spatula or whisk to beat it until smooth and creamy. Add 20g of granulated sugar and continue whisking until the cream cheese and sugar are well combined and the mixture is light and fluffy.
Step 5
Gradually add the cold heavy cream (100g) to the whipped cream cheese, in 2-3 additions, whisking well after each addition until smooth and well incorporated. Finally, gently fold in the plain yogurt (50g) until the mixture reaches a consistent, creamy texture.
Step 6
Add the 100g of mashed sweet potato to the cream cheese mixture. Stir in 1 Tbsp of raspberry liqueur (or rum) for an aromatic touch. Gently mix with a spatula until all ingredients are well combined, creating the sweet potato cream filling.
Step 7
Now, let’s prepare the syrup. In a small saucepan, combine 30ml of water, 15g of granulated sugar, and a splash of rum (if using). Heat over low heat, stirring until the sugar is completely dissolved. Once it begins to simmer, remove from heat and let it cool completely. At the same time, cut the Castella cake into roughly 1cm cubes for layering inside the cupcakes.
Step 8
Begin assembling the cupcakes. In clear serving cups, place a layer of Castella cake cubes, filling about 1/3 of the cup. Lightly brush this layer with the prepared syrup to moisten it. Spoon about 1/3 of the sweet potato cream filling over the cake. Add another layer of Castella cake cubes, brush with syrup again, and top with the remaining sweet potato cream, filling the cup. Decorate the top with the prepared candied sweet potato pieces. For the caramel drizzle, heat 2 Tbsp sugar and 1 Tbsp honey in a small pan over medium heat. Once simmering, carefully pour in 1 Tbsp warm heavy cream and stir well to combine. Using a spoon, drizzle the finished caramel sauce over the candied sweet potato garnish in a zigzag pattern for that delightful crunchy texture.
Step 9
Chill the assembled cupcakes in the refrigerator for 1 to 2 hours. Chilling allows the flavors to meld and ensures the caramel topping remains delightfully crisp. Enjoy the wonderful contrast of textures and flavors – the crisp caramel, the sweet potato cream, and the moist cake!
