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1
For the cupcake batter and brown sugar glazed chicken: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray.
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2
In a medium mixing bowl, sift together the cake flour, 1 teaspoon of the cinnamon, the baking powder, baking soda and a pinch salt.
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3
In the bowl of a stand mixer with a paddle attachment, cream the butter and granulated sugar.
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4
Add the sweet potatoes and beat until smooth.
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5
Mix the vanilla extract and eggs into the sweet potato mixture, scrape down the sides of the bowl and beat until incorporated, about 1 minute.
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6
Add the dry ingredients and buttermilk to the sweet potato mixture in three parts, alternating between the dry and wet ingredients.
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Scrape down the sides of the bowl and beat for 30 seconds between each addition.
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8
Scoop one scoop of the batter into each cupcake liner.
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9
Bake until the cupcakes bounce back from gentle pressure, 25 to 30 minutes.
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10
Remove from the pans and cool.
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11
Heat the oil in a skillet over medium-high heat.
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12
Sprinkle both sides of the chicken with 1/2 teaspoon salt.
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Cook until golden brown and caramelized, about 4 minutes, and then flip over to cook the other side.
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Continue cooking to an internal temperature of 165 degrees F. Set aside to cool slightly.
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15
In a medium saucepan over medium heat, combine the reserved sweet potato liquid, brown sugar, the remaining 2 teaspoons cinnamon and 1/2 teaspoon salt and bring to a boil.
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16
Simmer until the mixture has the consistency of maple syrup, about 5 minutes.
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Finely dice the cooked chicken breast and place in a medium mixing bowl.
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Pour the syrup over the chicken and toss to coat.
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For the buttercream frosting: In the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until smooth and free of lumps.
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Slowly add the confectioners' sugar and cinnamon while mixing on the lowest speed.
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Add the vanilla and salt.
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Mix on medium speed until combined and smooth.
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23
To assemble: Using a pastry bag fitted with an open tip, ice the cooled cupcakes with two rings of buttercream to form a well.
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24
Fill the well with glazed chicken and some of the syrup.
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25
This recipe was created by a contestant during a cooking competition.
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26
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
