In honor of toasted marshmallow day on August 30th here is a recipe that brings the magic of a marshmallow toasted over a campfire into your home on a sweet potato cupcake. These taste just like Thanksgiving!
Sweet Potato Cupcakes with Toasted Marshmallow Frosting
1/2 C Butter, softened
1 ½ C Brown sugar
2 Eggs, room temperature
1 t Vanilla
1 C Cooked, mashed sweet potato (about 1 large sweet potato)
2 C Flour
2 t Baking powder
1/2 t Baking soda
1/2 t Salt
1 t Ground cinnamon
1 t Ground ginger
1/2 t Ground nutmeg
1/2 t Ground cloves
1/2 C Milk
Preheat oven to 350 degrees and line a muffin pan with liners (this will make 12).
Start with your softened butter and brown sugar in the bowl of your mixer. Beat those two together until light and fluffy. Then add one egg at a time.
Make sure each egg is completely incorporated before moving on. Next add in the vanilla and the mashed sweet potato. This just needs to be lightly mixed in until blended.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and all of the spices.
Mix half of the flour mixture into the sweet potato mixture, stirring until it is just incorporated.
Then blend in the milk. Once that is done add the remaining flour mixture and mix until, again, it is just incorporated. Your batter should look like this.
Scoop batter into prepared pan. I used a disher (Serv-U Product) because I love how easy it is, and having every cupcake uniform in size means they all bake the same!
Bake until tops are springy and a toothpick (or knife, seriously who is hording toothpicks for checking baked goods?) inserted into the cupcake comes out clean. Takes about 18-22 minutes depending on the size of the cupcakes. Mine took the whole 22 minutes. Let cool on a rack.
While those are cooling make your frosting.
1/3 C Sugar
1/4 t Cream of Tartar
1 pinch Salt
2 Egg whites
3 T Cold Water
1 t Vanilla
1/2 C Marshmallow Crème
Get a pan of water simmering. In a heatproof mixing bowl place sugar, cream of tartar, salt, egg whites, and water. Place bowl over simmering water and beat with a mixer until stiff peaks form and the mixture is hot to the touch.
Remove from heat and beat for another minute. Add vanilla and marshmallow crème and beat until combined. Have you ever toasted a marshmallow over a fire and then to eat it pulled off the outer toasted layer and eaten it separately from the inner goo? Well that’s how I eat mine and once finished this frosting should look, feel, and taste like that inner goo.
You are now ready to put your cupcakes together. This frosting is incredibly easy to do with a pastry bag but it is also possible to frost them the good old fashioned way with a knife. I opted for a pastry bag so I could make crazy shapes.
Using a large plain tip make little marshmallow shaped dots all over the top of the cupcakes, or whatever you want really but the more swoops, swirls and patterns the prettier they will look when done. I did a couple of different things.
Next comes the most fun part: toasting the frosting. There are two ways to do this. I like to think of them as the easy and fun way (using a torch) and the hard and scary way (using a broiler). Don’t get me wrong, I love broiling things. Broiled things are great. But when something needs to broil for less than 3 minutes I get scared because every time I use my broiler there is a period of time (from about 5 seconds after I put whatever it is in until about 2.5 minutes after) that I totally forget I have placed something in the broiler. So these cupcakes are totally broiler-able and to do that you just have to place oen of your racks 6 inches from your heat source and preheat the broiler. Then 3-4 cupcakes on a baking sheet at a time place them in the oven and toast until frosting starts to brown, about 90 SECONDS! It is recommended you check them every 20 SECONDS to rearrange if necessary. This is a perfectly fine way to do the toasting if you are a real adult who can be unsupervised with an oven, however I apparently am not and so I chose the other option, using a blowtorch.
Please keep in mind that torches are not a toy, although they are fun. Besides avoiding the broiler, the reason I like this method better is that it gives more control over the toasting process. I like being able to toast more accurately to insure that all parts are toasted. So for using a torch all you have to do is hold the torch about 2-3 inches from the area of frosting you are toasting. Be observant because it will toast fast and you can move onto the next area/cupcake you want to toast. Once they are done you will have toasted marshmallow perfection on top of your cupcakes. I would also like to note that this frosting does not keep well. It won’t go bad but it will lose its’ fluff and sink down into the cupcakes so make sure you don’t frost them until the day you are serving them.