SWEET POTATO CARAMEL CUPCAKES WITH TOASTED MARSHMALLOW FROSTING Recipes

I don’t typically consider myself a competitive person. I never played team sports growing up and I’m not a huge fan of board games. One thing that does get me in a competitive spirit is baking. Baking competitions send me into a frenzy of recipe planning and plotting to devise the most delectable prize worthy dessert.

Three weeks ago it was announced that we would have a fall baking competition at work. Since then, I did a lot of thinking about what makes the perfect fall dessert. I went back and forth thinking of different recipes that combine my favorite fall ingredients. Apples, pumpkin, sweet potatoes, squash… the list could go on forever. After a careful process of elimination I was able to hone in on one ingredient that I thought would be the key to my victory. Sweet Potatoes.

Cupcake Ingredients

• 1 1/2 pounds sweet potatoes (about 2 to 3 medium or 2 large)
• 2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon (more to taste) ground ginger
• Two pinches (more to taste) ground cloves
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs
• High quality store bought caramel

Frosting Ingredients

• 3 large egg whites
• 3/4 cup granulated sugar
• Pinch of salt
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract

Directions

1. Roast sweet potatoes: Heat oven to 375 degrees. Prick potatoes all over with a fork. Rest on a baking sheet. Roast for 45 minutes to 1 hour, turning once or twice, until soft. Let cool completely. Can be kept in fridge for up to 3 days, if baked in advance.
2. Make cupcakes: Heat oven to 350 degrees Fahrenheit and place rack in middle of the oven. Fill a miniature muffin pan with foil liners. Peel cooled sweet potatoes and run flesh through a potato ricer, or mash until very smooth. (Do not blend in a blender or food processor.) Measure 1 1/2 packed cups (about 12 to 13 ounces) from sweet potato mash; you may have a little extra, which you should warm up with a pat of butter and sprinkle of sea salt and not share with anyone. Whisk flour, baking powder, baking soda, salt, and spices together in a medium bowl. In a large bowl, beat butter and brown sugar together with an electric mixer until light and fluffy, about 2 to 3 minutes. Add vanilla and eggs, and beat until just combined. Mix in sweet potato puree, then stir in dry ingredients just until they disappear. Spread batter in prepared muffin pan, and bake cupcakes until a toothpick inserted into the center comes out clean, about 15-20 minutes. Let cupcakes rest in pan for 5 minutes on a cooling rack, then remove onto cooling rack, and let cool completely. You can speed this up, as I always do, in the fridge.
3. Fill cupcakes: Fit a pastry bag with a small to medium sized round tip. Fill pastry bag with high quality store bought caramel. Insert tip of pastry bag into center of cupcake and apply medium pressure to release approximately one teaspoon of caramel filling into cupcake.
4. ………………………………

For full instructions please see : mysweetprecision.com