Thursday, December 22, 2011

Sweet Potato Cupcakes

Sweet potato casserole is a favorite of mine around the holidays. I love the sweetness and the toasted marshmallows on top. When I saw my cousin had made it in cupcake-form my mouth began watering instantly. These are delicious and I had so much fun making them...perhaps because I got to use my new kitchen torch for the first time.

I love this action shot of the blue propane flame.

My hubby's work is having a holiday cookie/dessert exchange today. It was extremely difficult to decide what I wanted to make for him to take. These turned out really well and I even packaged them up real cute!

Sweet Potato Cupcakes with Toasted Marshmallow Frosting
Source: Bronte D.

For the cupcakes:
2 c. all-purpose flour
2 t. baking powder
½ t. baking soda
¼ t. salt
1 t. ground cinnamon
16 T. unsalted butter, softened
1½ c. sugar
3 large eggs
17 oz. sweet potato puree
½ t. 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
2 c. sugar
½ t. cream of tartar
2 t. 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. 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!!

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