Home Recipes Sweet Potato Cupcakes with Peanut Brittle

Sweet Potato Cupcakes with Peanut Brittle

Welcome the New Year in style with Cynthia’s Sweet Potato Cupcakes. These beautiful cupcakes are the perfect treat for a New Years celebration, topped with peanut brittle for a sweet start to the year.

Featuring American Peanuts and American Sweet Potato

Recipe developed by Cynthia Barcomi

Makes 12 cupcakes

Ingredients

1	large sweet potato (about 250g)
150 g	all-purpose flour
50 g	wholemeal flour
1⁄2 tsp	baking powder
3⁄4 tsp	baking soda
1⁄4 tsp	salt
1⁄2 tsp	ground cinnamon
1⁄4 tsp	ground nutmeg
100 g	butter, softened
65 g	muscovado sugar
2	eggs
1 tsp	vanilla extract
150 ml	buttermilk
	For the frosting
175 g	full-fat cream cheese
50 g	butter, softened
200 g	icing sugar
	For the peanut brittle
100 g	sugar
30 ml	water
1 tbsp	glucose syrup
90 g	salted peanuts
	a pinch of baking soda

Step 1
Preheat the oven to 200°C convection or bottom heat. Bake the unpeeled sweet potato for 30–40 minutes until soft. Pull off the skin, mash the flesh and set aside. Lower the oven temperature to 180°C. Prepare a muffin tin with cupcake liners.
Step 2
In a large bowl, combine both flours with the baking powder, baking soda, salt, and the spices.
Step 3
With a kitchen machine or hand mixer, beat the butter with the sugar. Add the eggs, vanilla extract, and buttermilk, then work in the mashed sweet potato. Beat thoroughly.
Step 4
On a low speed (or simply by hand) quickly work in the flour and spice mixture until everything is combined. Do not overmix!
Step 5
Using a large ice cream scoop, portion out the batter into the cupcake liners.
Step 6
Bake the cupcakes for 25–27 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Step 7
To make the frosting, beat all the ingredients with a kitchen machine or hand mixer on high speed for several minutes until the mixture is light and airy. Chill for 1 hour in the fridge to firm up the frosting.
Step 8
To make the peanut brittle, lightly grease a baking tray. In a heavy-bottomed saucepan with high sides, combine the sugar, water, and corn syrup without stirring. Heat until sugar begins to melt and turn golden. Continue to cook the caramel until the temperature reaches 148°C. Remove from the heat, stir in the peanuts and the baking soda. Mix well with a wooden spoon and pour the brittle out onto a greased baking tray. Let cool. Break into pieces. Finely chop some of the pieces for use as a cupcake garnish. Store the rest in an airtight jar for future use.
Step 9
Once the cupcakes are completely cooled, decorate them with the frosting and garnish with the peanut brittle!

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Dessert, Fruits & Vegetables, Vegetarian or Vegan

Sweet Potato Cupcakes with Peanut Brittle

Ingredients

For the frosting

For the peanut brittle

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

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