INGREDIENTS:
2 large yams (or 4 small yams)
2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1/4 teaspoon cloves
1 1/2 teaspoon cinnamon
1 teaspoon salt
2 cups sugar
1 1/2 cups vegetable oil
4 eggs
2 tablespoons orange zest
METHOD:
Place washed whole yams on a baking sheet, pierce, and bake at 400°F for 1 hour. Cool. Scoop out the pulp. You should have about 2 cups of cooked yams. Set aside.
Sift all the dry ingredients together in a large mixing bowl.
In another bowl, whisk the oil, eggs, and orange zest together. Stir this mixture into the dry ingredients.
Put the yams in last and stir only until mixed. A few lumps are okay.
Spoon into paper-lined muffin tins and bake at 350°F for about 20 – 25 minutes, or until springy when touched.
Ice with cream cheese honey icing (recipe below).
YIELD: 24 cupcakes
Cream Cheese Honey Icing
2 oz. unsalted butter, room temperature
3 oz. cream cheese, room temperature
3 oz. Amen Bee Orange Blossom honey
5 oz. powdered sugar
1 teaspoon vanilla
Chopped walnuts or pecans, optional
In a large mixing bowl, beat butter and cream cheese together until light and creamy. Add honey, powdered sugar, and vanilla and beat until smooth.
With a piping bag inserted with a star tip, pipe icing onto cupcakes and top with either chopped walnuts or pecans.
SOURCE: Recipe courtesy of Chef Stefany Buswell
