Leftover Mashed Potato Cupcakes with Chocolate Sour Cream Frosting
adapted slightly from Sprinkle Bakes
Makes about a dozen cupcakes
1 1/4 + 3 Tablespoons cups flour
1 1/4 tsp baking powder
1/2 tsp salt
1/4 cup + 1 Tablespoon cocoa powder
2/3 cup sugar
1/2 cup butter (softened)
1/3 cup leftover mashed potatoes (unflavoured, cold, without any skins)
2 eggs
1/3 cup buttermilk
1) Preheat your oven to 350 degrees. In a medium bowl, whisk together your flour, baking powder, salt, and cocoa powder. Set aside.
2) With an electric mixer, whip up your sugar and softened butter until light. Add the mashed potatoes and continue to whip until fluffy. Add your two eggs and continue to whip.
3) Add half of your dry mixture and stir it in with a wooden spoon. Add your buttermilk, then the rest of your dry ingredients. Stir until the batter just comes together.
4) Spoon three tablespoons of batter into each cupcake liner. Bake for about 17-20 minutes, or until your cake tester comes out clean. Cool before icing.
Chocolate Sour Cream Frosting
adapted from Smitten Kitchen
7 1/2 ounces semisweet chocolate
1 cup sour cream
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
1) Melt your chocolate carefully - either in a double boiler or in the microwave. Set aside. In a separate bowl, whisk together your sour cream, corn syrup, and vanilla. Slowly whisk in your melted chocolate. Cool in the fridge until it reaches a spreadable consistency. Frost your cooled cupcakes and enjoy.
1 1/4 tsp baking powder
1/2 tsp salt
1/4 cup + 1 Tablespoon cocoa powder
2/3 cup sugar
1/2 cup butter (softened)
1/3 cup leftover mashed potatoes (unflavoured, cold, without any skins)
2 eggs
1/3 cup buttermilk
1) Preheat your oven to 350 degrees. In a medium bowl, whisk together your flour, baking powder, salt, and cocoa powder. Set aside.
2) With an electric mixer, whip up your sugar and softened butter until light. Add the mashed potatoes and continue to whip until fluffy. Add your two eggs and continue to whip.
3) Add half of your dry mixture and stir it in with a wooden spoon. Add your buttermilk, then the rest of your dry ingredients. Stir until the batter just comes together.
4) Spoon three tablespoons of batter into each cupcake liner. Bake for about 17-20 minutes, or until your cake tester comes out clean. Cool before icing.
Chocolate Sour Cream Frosting
adapted from Smitten Kitchen
7 1/2 ounces semisweet chocolate
1 cup sour cream
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
1) Melt your chocolate carefully - either in a double boiler or in the microwave. Set aside. In a separate bowl, whisk together your sour cream, corn syrup, and vanilla. Slowly whisk in your melted chocolate. Cool in the fridge until it reaches a spreadable consistency. Frost your cooled cupcakes and enjoy.
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