Have you heard of Cackalacky Sauce? It’s a locally made (Chapel Hill, NC) spicy sweet potato based sauce. The sauce is made with all natural ingredients with no preservatives and is gluten free.
What flavors to use in this decidedly different cupcake? Orange goes great with sweet potato so I decided those would be the base flavors of the cupcake. To kick it up, I also decided it would need some Jack Daniels. There was still something missing from this savory combination. . .bacon! Well, I didn’t add bacon to the cake batter, but I did top the cupcakes with candied bacon.
This is a moist, dense cake almost like a pound cake. To finish off this rich cupcake, they were frosted with Cackalacky cream cheese frosting.
- 1 cup sugar
- 1 1/2 cups flour, sifted
- 1 egg, room temperature
- 3 egg yolks, room temperature
- 4 oz. butter, softened
- 1/4 cup pureed sweet potatoes (can use canned)
- 1/4 cup Jack Daniels
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/8 tsp. ginger
- 1/8 tsp. nutmeg
- 1 tsp. orange juice
- 1 stick butter, room temperature
- 4 oz. cream cheese, softened
- 2 cups powdered sugar, sifted
- 1 tsp. Cackalacky sauce (or more to your taste)
Preheat the oven to 350°F. Line a muffin tin with 10 liners and set aside.
Puree the sweet potatoes using a food processor and set aside. Mix the dry ingredients together and set aside.
Cream the butter until fluffy. Add the egg and egg yolks one at a time until incorporated.
Add 1/2 the dry ingredients until mixed well. Add the pureed sweet potatoes. Add the second half of dry ingredients, the Jack Daniels and orange juice. Mix until all is incorporated.
Distribute the batter evenly into 10 cupcake liners. Bake for approximately 20 minutes or until a tester comes out with a few crumbs.
In a stand mixer set on high, add the cream cheese and butter and beat until light and fluffy.
Turn the mixer to low and slowly add the powdered sugar until all is incorporated. Add the Cackalacky to desired taste.