These cupcakes are the perfect Fall sweet treat. The maple balsamic and sweet potato make for a delicious addition to this traditional cake batter, infusing an element of earthy richness. The chia sugar spice blend accents the cake and buttercream frosting, adding an even more enhanced flavor of Fall. Perfect for your next seasonal potluck.
Serves 12
Ingredients:
Cake Batter:
¾ cup brown sugar
2 tablespoons Gil’s Maple Balsamic
2 eggs
2 teaspoons vanilla extract
1 cup mashed sweet potatoes
1 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon San Fran Sea Salt
Chai Sugar Spice:
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
¼ teaspoon all-spice
¼ teaspoon ground cloves
3 tablespoons granulated sugar
3 ½ cups buttercream frosting
Instructions
Preheat the oven to 350°F, line a muffin tin with paper liners, and lightly spritz with cooking spray.
Place olive oil, brown sugar, balsamic vinegar, eggs, vanilla extract, and mashed sweet potato in a large bowl, whisk until well blended. Add the flour, baking powder, baking soda, and salt to the bowl, whisk to combine the batter.
Divide the batter between the cups, filling ¾ full. Place the tin in the oven and bake for 20 to 25 minutes or until cooked through. Remove the cupcakes from the oven and set aside to cool on a wire rack.
Meanwhile, place cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and sugar in a small bowl, stir to combine.
Once the cupcakes have cooled, pipe the frosting onto each, and heartily sprinkle with the chai sugar spice blend before serving.
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