Glazed Sweet Potato Mini-Cakes

CAKE
1   yellow cake mix w/ pudding included
1   Tbsp finely grated orange peel
1   cup unsweetened applesauce
2   tsp cinnamon
1/3 cup oil
¼ cup water
½ tsp maple flavoring
4   eggs
2   cups grated, peeled sweet potatoes
1   cup chopped pecans

GLAZE
2 Tbsp butter
¼ cup firmly packed brown sugar
¼ cup sour cream
1/8 tsp maple flavoring
¾ - 1 cup powdered sugar

GARNISH
1/3 – ½   cup chopped pecans
2 – 3        tsp grated orange peel
1             orange, sliced (if desired to garnish)

Preheat oven to 350 F. Grease 12 bundt mini-muffins; 6 fluted to a pan [fill 2/3] or 20 or so regular cupcakes [fill to top].

Mix: cake mix, 1 Tbsp orange peel, cinnamon, applesauce, oil, water, ½ tsp maple flavor and eggs. Beat at low speed until moistened; beat 2 minutes at high speed. Stir in sweet potatoes and pecans. Fill pans and bake for 20-30 minutes or until toothpick inserted in center comes out clean. Cool on rake for 5 minutes. Take out of pan.

Melt butter in small saucepan over medium-low heat. Stir in brown sugar. Add sour cream, stirring constantly until mixture is hot and brown sugar is dissolved. DO NOT BOIL. Stir in 1/8 tsp maple flavor and enough powered sugar for desired drizzling consistency; beat until smooth. Drizzle over warm cakes; springkle with pecans and orange peel. Garnish serving plate with orange slices. Yield 12 large or 20 small.

Best after sitting a day or so. ~ Submitted by Kay Schleuter