Sweet Potato-Marshmallow Mini Cupcakes
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
53
Spice
60
Sweetness
63
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
18
Marshmallows1.5 cups
Unbleached All-Purpose Flour1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt (fine)1 pinch
Cayenne Pepper1 cup
Granulated Sugar2 large
Egg1 tsp
Pure Vanilla ExtractDirections:
1
Special equipment: Three 12-cup mini muffin tins or two 24-cup mini muffin tins Make the sweet potato puree: Preheat the oven to 350 degrees F
2
Roast the sweet potatoes until very tender, about 1 hour
3
Let cool, peel, then puree in a food processor until smooth
4
Set aside 1 cup of the puree for the cupcakes and reserve the remaining puree for another use
5
Make the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F
6
Line mini muffin tins with paper liners, and coat the liners and the top of the tin with cooking spray
7
Halve each marshmallow on the diagonal with kitchen shears; set aside
8
Whisk the flour, cinnamon, ginger, baking powder, baking soda, salt and cayenne together in a large bowl
9
Beat the butter, brown sugar and granulated sugar in another large bowl with an electric mixer on medium-high speed until light and creamy
10
Add the 1 cup of reserved sweet potato puree, and beat until incorporated (it's OK if the batter curdles)
11
Beat the eggs in 1 at a time
12
Beat in the vanilla
13
Adjust the mixer speed to medium-low, and beat in the flour mixture in 3 additions, scraping down the side of the bowl as needed, until just incorporated
14
Divide the batter evenly among the cups of the prepared muffin tins
15
Bake until the tops spring back when pressed, 18 to 20 minutes, rotating the tins halfway through
16
Let the muffins cool in the tins for a few minutes, then transfer them to a rack
17
While the cupcakes are still warm, top each with a marshmallow half, cut-side down
18
Let the cupcakes cool completely
19
(They can be cooked and cooled a day ahead and stored at room temperature in an airtight container
20
) Preheat the broiler
21
Transfer half the cupcakes to an unlined baking sheet, and broil, rotating the sheet as needed, until the marshmallows are toasted and golden
22
Repeat with the remaining cupcakes
23
This can be done up to 2 hours before serving