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Sweet Potato Mini Cakes cont.
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1 teaspoon vanilla extract
1/2 teaspoon rum extract
1-1/2 cups ground walnuts
In a large mixing bowl, combine the first eight ingredients. Add eggs, oil,
potatoes and extract; beat until combined. Stir in the pineapple, raisins and
walnuts. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full.
Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for
10 minutes before removing from pans to wire racks to cool completely. For
frosting, in a large mixing bowl, beat cream cheese and butter until fluffy. Beat
in the sugars and extracts until smooth. Frost sides of cakes; roll in walnuts.
Place cakes upside down and frost tops with remaining frosting.
Yield: 1 dozen.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |