potato rosemary cupcakes
(1 rating)
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A great recipe for St. Patty's Day. We are a family who loves mashed potatoes and cheese. This only made sense.
(1 rating)
yield
14 serving(s)
prep time
20 Min
cook time
25 Min
Ingredients For potato rosemary cupcakes
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1 3/4 call purpose flour
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1 1/2 tsprosemary, dried or 1 tbl. fresh
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1 1/4 tspbaking soda
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1 1/4 csugar
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2/3 cmashed potatoes(leftover works great)
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2/3 capple cider
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1/2 cvegetable oil
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3 mdeggs
How To Make potato rosemary cupcakes
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1Place eggs and sugar in mixing bowl, beat until fluffy.
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2Mix in vegetable oil,apple cider,and mashed potatoes. Mix on low until well incorporated.
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3Sift all dry ingredients
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4Slowly mix in dry ingredients approximately in thirds until well incorporated.
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5Use cupcake cliners or grease wll two cupcake pans. Fill each cupcake line 3/4 full.
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6Bake for 20-23 minutes until toothpick comes out clean. Let cool before frosting.
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7FROSTING INGREDIENTS:
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816 ounces cream cheese at room temperature 1 stick of butter at room temperature 1/4 teaspoon salt 1 cup of shredded cheddar cheese (I use Irish Cheddar) 4 cups of confectioners sugar
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9Frosting Directions: Whip cream cheese, butter, and salt in a large mixing bowl on high speed until light and fluffy, about 3-4 minutes. Mix in cheddar cheese. Mix in powdered sugar a little bit at a time until fully incorporated. spread on cupcakes.
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