Might as well come out and say it: I got this idea when I was watching “Cupcake Wars” a few weeks ago (while on a cruise with my mother, no less!). One of the contestants made a cupcake using sweet potato and since I had a few lying about the ol’ kitchen, I figured I’d try something very similar. The contestant went with some terrible creamy marshmallow frosting, overlooking the tuber’s natural compliment, good ol’ toasted marshmallow.
If I ever have children who require my services at a bake sale, these tasty numbers would kill it. This is one of those recipes that people tend to be impressed with simply because they’re just a little out of the ordinary. Other than the topping being a bit tricky to work with, they’re pretty easy to make too. We’ll get those marching band uniforms yet, son!
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- 1/4 cup butter, softened
- 2/3 cup packed brown sugar (Light? Dark? Who cares?!)
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 3/4 cup sweet potato puree
- 1 20-pound dog that won’t leave you alone
- 3 – 4 cups mini marshmallows
- Preheat oven to 350 degrees.
- Line muffin tin with cupcake liners. Use something seasonally appropriate if you’re making this in the fall.
- Combine dry ingredients in a bowl and set aside.
- Using a stand mixer, beat the butter and sugar for about 4 – 5 minutes (it’ll lighten and fluff up a bit).
- Add the egg and vanilla extract until fully incorporated into the mix.
- Slowly add in the dry ingredients, alternating with the buttermilk.
- Add the sweet potato puree.
- At this point, SCRAPE THE SIDES OF THE BOWL and make sure the batter is completely mixed .*
- Fill muffin cups about 2/3 – 3/4 of the way full.
- Bake for 23 – 25 minutes.
- Let cool for about 10 minutes on a wire rack.
- Generously butter a cookie sheet and spread with marshmallows, keeping them nice and packed.
- Turn on your oven’s broiler.
- Place marshmallows under the broiler and KEEP AN EYE ON THEM. You’ve toasted marshmallows before, you know how quickly they burn. Move the pan around to ensure a nice brown consistency.
- Once nice and browned, remove from oven and immediately use a buttered spatula to scoop marshmallows over the top of your (hopefully) cooled cupcakes.
- Make approximately $12 at your school’s bake sale.