Sweet Potato Cupcakes with Toasted Marshmallow Frosting.
The perfect execution of a sweet potato casserole in a cupcake. One of my new favorite things to make AND eat! Here is the recipe...
For the cupcakes:
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
16 tbsp. unsalted butter, softened
1½ cups sugar
3 large eggs
17 oz. sweet potato puree
½ tsp. vanilla extract
Preheat the oven to 350° F. Line two cupcake pans with paper liners.
In a medium bowl combine the flour, baking powder, baking soda, salt
and cinnamon; stir together with a fork and set aside. In the bowl of
an electric mixer fitted with the paddle attachment, cream together the
butter and sugar on medium-high speed until light and fluffy, about 2
minutes. Beat in the eggs one at a time, scraping down the bowl after
each addition. Mix in the sweet potatoes and vanilla extract, beating
just until combined. Reduce the mixer speed to low and add the dry
ingredients, mixing just until incorporated.
Divide the batter evenly between the prepared cupcake liners. Bake
for about 18-20 minutes, or until a toothpick inserted in the center
comes out clean. Let cool in the pan for 5-10 minutes, then transfer to
a wire rack to cool completely.
For the frosting:
8 large egg whites (Make scrambled eggs to use the yolks!)
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract
To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. Heat
the mixture, whisking frequently, until it reaches 160° F with an
instant-read thermometer. (It does take a while!) Transfer the mixture to the bowl of an
electric mixer fitted with the whisk attachment. Whisk starting at low
speed and gradually increasing to medium-high speed until stiff, glossy
peaks form. Mix in the vanilla until combined. Frost cooled cupcakes
as desired. Brown with a kitchen torch and enjoy!! :)
