SWEET POTATO CUPCAKES WITH TOASTED MARSHMALLOW
When Autumn makes its first appearance, I am usually bombarded with pumpkin flavoured dishes at every turn. As much as I adore pumpkin, I sometimes think the amazing sweet potato gets lost in the shuffle. The flavour is just as rich, the colour is just as bright, and the taste is just as magical. I love experimenting with new ways to use sweet potatoes, especially in dessert dishes.
These sweet potato cupcakes are one of my favourite fall desserts. By using oven roasted sweet potatoes, the flavour just bursts and shines through. In a few minutes, the batter just comes together perfectly, especially when using the new KitchenAid® Ceramic Bowl with my Stand Mixer. I adore this bowl because it is sturdy, large enough for a big batch of cupcake batter, is oven and microwave safe, and includes a fantastic easy pour spout to prevent messes.
To create the batter, I simply mix together the eggs and both sugars until foamy and light.
Next I add in my oil, roasted sweet potatoes, then remaining dry ingredients until well mixed. The batter is thick, silky and perfectly orange. All that’s left is baking the cupcakes.
You can easily scoop the batter into liners of your choice filling them about 2/3 of the way. The cupcakes bake up light, moist and fluffy with a lovely dome top. Then it’s time to start on the topping, which begins over a double boiler. I melt together egg whites, corn syrup and sugar until they are perfectly dissolved. Next comes the easy part. Add the contents back into your clean Stand Mixer and mix on high until stiff peaks form.
Pipe the tops of your cupcakes based on your preference then broil the tops to slightly toast. The result is simply gorgeous cupcakes that are perfect for fall. I know these are sure to to be a hit the entire season.
SWEET POTATO CUPCAKES WITH TOASTED MARSHMALLOWMakes 12-14 cupcakes
For the Cupcakes:
2 large eggs, room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup vegetable oil
1 cup mashed roasted sweet potato
1 cup sifted all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon salt
For Marshmallow Topping
3 egg whites, room temperature
3 tablespoons light corn syrup
3/4 cup granulated sugar
1 teaspoon vanilla extract
For the Cupcakes:
Preheat your oven to 350 degrees and add 12 cupcake liners to a muffin pan.
In your KitchenAid® Stand Mixer bowl, add eggs and both granulated and brown sugar and beat for 3 minutes on high speed.
Next, pour in oil and mashed sweet potato and mix until incorporated. Scrape sides of bowl as needed. Turn your KitchenAid® Stand Mixer to the slowest speed and carefully add the flour, pumpkin pie spice, baking powder, and salt. Mix until just combined. Using an ice cream scooper, scoop cake batter into each cupcake liner filling only 2/3 of the way.
Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool for 10 minutes then remove from the pan and place them on a cooling rack to cool completely.
For Marshmallow Topping:
Turn your oven to high broil.
Using a double boiler method, whisk together egg whites, corn syrup, and sugar in a separate heat safe bowl over a pot of boiling water. Continue whisking over the heat for about 2 to 3 minutes until the sugar is completely dissolved. Then remove the pot from heat and add the vanilla extract.
Add mixture to your Stand Mixer and beat for 5 to 8 minutes on high speed or until stiff peaks form. Pipe or spread each cooled cupcake with topping then place cupcakes on a baking sheet in the oven to broil the tops. Watch the cupcakes to make sure they do not burn. Once the topping is slightly browned, remove and serve.