The calendar may say that winter is just around the corner, but the weather here would say otherwise. Usually by this time of year it’s quite chilly outside in the mornings and evenings and I’m using my seat warmers in my car on the way to work. Apparently El Nino (the weather pattern, or phenomenon or whatever it is) has other plans for us and it’s been feeling like spring lately.
So in a nutshell, it’s almost winter and Christmas time at that, feels like spring, and I’ve got a fall treat for you today so I’m just all over the place today!
A little background on this recipe. Last year, one of my 12th graders made sweet potato cupcakes with marshmallow frosting for a Shark Tank project in another class and gave me one. The cupcake was so delicious that I immediately asked her for the recipe. She kept forgetting to give it to me, but that’s alright because the Internet was chock full of recipes for these very cupcakes. Mine are a little different from hers because I toasted my marshmallow frosting, but still delicious!
I pretty much used a recipe from All Recipes with minor adjustments.
In a mixer, I mixed butter and brown sugar. Adjustment: I cut the brown sugar down to 1 cup from 1 1/2 cups to cut down on the sweetness. Once that was light and fluffy, I added the eggs, vanilla extract, and sweet potatoes. These sweet potatoes were leftover from Thanksgiving (I made these cupcakes Thanksgiving weekend so don’t worry about me using leftovers from weeks ago!). Next, I mixed in a flour mixture made from flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Adjustment: I left out the cloves. Last, I added in the milk.
I spooned in the mixture into a lined cupcake/muffin tin. The recipe was supposed to yield a dozen, but I managed to get a dozen and a half. While the cupcakes baked at 350 for approximately 20 minutes, I began making the marshmallow frosting.
In a bowl set on top of a saucepan of simmering water, I used a hand mixer to mix together sugar, cream of tartar, salt, egg whites, and cold water. Mix until the frosting is hot and stiff peaks form. Then, I added vanilla extract and marshmallow fluff and gently mixed it together with a rubber spatula.
When the cupcakes were done and cooled a bit, I frosted them with a knife and tried to make some swoops and swirls. Then, 3 at a time, I put them into the oven under the broiler to toast the frosting. It took about a minute to get them nice and toasty looking.
It’s a little more dense than your normal cupcake, but lighter than a muffin. The cupcakes were scrumptious and is basically fall in your mouth!