Cake 

*4 eggs

2 cups sugar

1 cup water

*1/2 cup milk

*1/2 cup oil

2 tsp vanilla

*2 cups flour

2 tsp baking soda

*2 tsp cinnamon

*1 tsp ginger

*2 tsp salt

*3 cups sweet potatoes (peeled,

shredded)

Icing

*1 can apricots

1 cup powdered sugar

*1 tsp salt

Preheat oven to 350 degrees and prep your pan (oil & flour or cupcake liners). Mix together eggs, sugar, water, milk, oil. In a separate bowl whisk flour, baking soda, cinnamon, ginger and salt. Gently mix the contents of the two bowls together and then fold in the sweet potatoes. Scoop batter making sure it does not go over 3/4 of the pan. Bake for 40 minutes or until a toothpick/knife comes out clean. Cool on a rack.

While cupcakes are baking, prepare icing. Pour liquid off the apricots, add powdered sugar for a thicker consistency.

After cupcakes have cooled, pour/ spread icing on top of cupcakes/cake.

Tips: For vegan, replace eggs with beans. Drain the can over a bowl preserving the water, mash the beans well, whisk the water until all of it is foam; then fold them together.

Whisking flour is a way of sifting it.

For any canned food, it is a good idea to taste it to see what the salt/sugar level is and adjust as necessary.

*Ingredients found at the Gilpin Food Pantry

Food Pantry location: 101 Norton Drive, Black Hawk. Hours: Thursdays from 1:30 p.m. to 3:45 p.m.