Haldi Doodh Masala Spiced Cupcakes with Burnt Caramel Buttercream #SundayFunday

This week we are sharing recipes to celebrate upcoming Mothers' Day. Wendy of A Day in the Life on the Farm is hosting.

Stacy of Food Lust People Love, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired. This week, here is the line-up of the recipes from the group...

• Edible Gelatin Balloons for Cake Decorating from Amy's Cooking Adventures

• Guava Cheese from Sneha's Recipe

• Haldi Doodh Masala Spiced Cupcakes with Burnt Caramel Buttercream from Culinary Cam (you're here)

• Honey Mustard Chicken Strips from A Day in the Life on the Farm

• Pistachio Saffron Muffins from Mayuri's Jikoni

• Rustic Baked Potato Soup from Food Lust People Love

• Shortbread Lemon Squares from Our Good Life

Haldi Doodh Masala Spiced Cupcakes with Burnt Caramel Buttercream

Haldi Doodh Masala is a spice blend that translates to 'turmeric milk' or what you might have seen in coffee shops a 'golden milk' in recent years. I picked up a blend from Diaspora Co. If you don't have any of that, the ingredients are simple: Turmeric, Ginger, Cinnamon, Cardamom, and Black Pepper. Whip up a blend of your own with any combination of those!

Cupcakes

• 2-1/2 cups flour (I used a gluten-free all purpose baking flour because that's all I had in the house)

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 3 teaspoons Haldi Doodh Masala spice blend

• 1/4 teaspoon salt

• 2 cups cooked sweet potato, cubed (I used a roasted sweet potato)

• 2 eggs

• 1/2 cup oil

• 2/3 cup organic granulated sugar

• 1/2 cup organic dark brown sugar, lightly packed

• 1/4 cup milk

• 1 teaspoon pure vanilla extract

• Also needed: muffin pan, cupcake liners

Buttercream

• 5 large egg yolks

• 1/3 cup water

• 1 cup organic granulated sugar

• 1 Tablespoon organic corn syrup

• 2 cups butter, softened

• Also needed: chamomile blossoms and sprinkles for garnish

Procedure

Cupcakes

Preheat oven to 350 degrees Fahrenheit. Line muffin pan with cupcake liners and set aside.

Place sweet potatoes, eggs, oil, sugar, milk, vanilla, and spices in a medium-sized mixing bowl. Use a hand blender to beat into a smooth batter. Add in the flour, baking soda, and baking powder. Stir with a wooden spoon or spatula until ingredients are just moistened.

Pour batter into prepared pans. Bake for 30 to 35 minutes - until the cupcakes are well-risen and a tooth pick inserted into the center comes out clean.

Buttercream

Place egg yolks in a mixing bowl and beat on high until they are thick, pale, and ribbon off the whisks.

Combine water, sugar, and corn syrup in a small saucepan. Cook until the sugar is melted and the caramel thickens and turns slightly darker than golden brown.

Once the syrup is ready, remove it from the heat. While one hand hold the mixer, use the other hand to pour the syrup into the yolks. When all of the syrup is added, turn the mixer up to high and beat until the yolks have doubled in size and have reached medium peak stage. The bowl should be cooled and just lukewarm to the touch. Mine took about 9 minutes.

Begin adding butter, one tablespoon at a time, mixing well after each addition. The more butter you add, the more firm the buttercream will be.

Use a piping bag or just spoon the buttercream over the top. Decorate the cupcakes. Dot with chamomile flowers and sprinkles. Chill to harden, but let it stand at room temperature for at least 15 minutes before serving.

That's a wrap on my Mothers' Day offering for #SundayFunday. The group will be back next week to share cheeseball recipes. Stay tuned!