Sweet Potato Cider Cupcake With Marshmallow Frosting Recipes

SWEET POTATO CUPCAKES WITH TOASTED MARSHMALLOW FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.
• Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes.
• Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture.
• Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack.
• To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.
• To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.

SWEET POTATO CUPCAKES, BROWN SUGAR CREAM CHEESE FROSTING, CANDIED PECANS

Steps:

• Preheat the oven to 350 degrees F. Line a cupcake pan with 18 paper liners, set aside.
• Make the sweet potato puree by processing the sweet potatoes in a food processor. Set aside. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg.
• In a large bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add the dry ingredients. Whisk in the sweet potato puree. Fill each cupcake in the prepared pan three-quarters full of batter.
• Bake until the tops spring back when touched and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool.
• To assemble: Frost the cupcakes with the Brown Sugar Cream Cheese Frosting. Sprinkle with the Candied Pecans.
• In a mixer fitted with the paddle attachment, beat the cream cheese until creamy. Add the butter and beat until well incorporated. Add the light brown sugar and beat until fluffy. Add the powdered sugar 1 cup at a time, beating until well incorporated. Add the vanilla extract and beat until combined.
• Preheat the oven to 300 degrees F. Spray a baking sheet with nonstick cooking spray.
• Beat the egg white in a bowl until frothy; whisk 4 teaspoons water and the vanilla extract into the egg. Stir the sugar, cinnamon and salt into the egg mixture. Add the chopped pecans, stir to coat completely. Spread the pecans onto the baking sheet. Bake the pecans, stirring about every 20 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet.

SWEET POTATO PIE CUPCAKES WITH MARSHMALLOW FROSTING

Steps:

• Preheat oven to 350 degrees F. Line a cupcake tin with liners. In a small bowl, mix melted butter, sugar and graham cracker crumbs until moist, then press about 1/2-1 tablespoon of crumbs into the bottom of each liner.
• In a large bowl, whisk egg and sugar together until combined and no lumps remain. Add in vanilla extract and butter, then whisk in sweet potato. Add in flour, baking soda, salt, cinnamon and nutmeg, then add in milk and stir until combined and smooth. Drop about 1/4 cup of batter on top of each graham cracker crust. Bake for 15-17 minutes, or until cupcakes are set and spring back at the touch. Let cool completely before frosting.
• To make frosting: beat butter in the bowl of electric mixer until creamy. Add in fluff and beat for 2-3 minutes, then add in vanilla extract. With the mixer on low speed, add in powdered sugar 1 cup at a time until fully incorporated. Once all the sugar has been added, beat on medium-high speed for 2-3 minutes. If mixture if too runny, add a bit more sugar. If it's too thick, add a bit of milk one teaspoon at a time. Frost cupcakes and drizzle with caramel sauce and crushed cinnamon pecans.

SWEET POTATO PIE MARSHMALLOW CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with liners.
• Make the graham cracker crumble: In a medium bowl, mix together the melted butter, graham crackers, brown sugar, and oats until well combined.
• Make the cupcakes: In a large bowl, mix together the brown sugar and egg with an electric hand mixer on medium speed until combined and smooth, 3-4 minutes.
• Mix in the vanilla and butter, then the sweet potato, until smooth.
• Add the flour, baking soda, salt, cinnamon, and nutmeg and beat to incorporate, then add the milk and mix until well combined.
• Scoop a heaping ¼ cup of batter into each muffin cup, then sprinkle the tops with 1 heaping teaspoon each of graham cracker crumble.
• Bake the cupcakes for 15-17 minutes, or until cooked through and a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and let cool completely.
• While the cupcakes are baking and cooling, make the toasted marshmallow frosting: Add the butter to a large bowl. While whipping continuously with an electric hand mixer on medium-low speed, gradually add the powdered sugar, then the milk, until smooth.
• Turn the oven to a high broil. Line a baking sheet with parchment paper.
• Arrange the Kraft® Jet-Puffed Marshmallows in a single layer on the prepared baking sheet. Broil, watching carefully, for 60-90 seconds, until the marshmallows are deeply browned on top.
• Remove the toasted marshmallows from the oven and immediately fold into the frosting. Let cool completely. If the frosting is still too soft to hold its shape once cooled, place in the refrigerator for 1-2 hours, until firm. Transfer to a piping bag fitted with a large round piping tip.
• Gently insert the tip of the piping bag through the top of a cupcake into the center and pipe about 1 tablespoon of frosting inside. Then, frost the top of the cupcake and sprinkle with more graham cracker crumble. Repeat with the remaining cupcakes.
• Serve immediately.
• Enjoy!

SWEET POTATO POUND CAKE WITH MARSHMALLOW FROSTING

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes and vanilla. , Combine the flour, baking powder, baking soda, nutmeg, cinnamon and salt; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, cream butter and confectioners' sugar. Beat in marshmallow creme and vanilla. Serve warm cake with a dollop of frosting.

SWEET POTATO CIDER CUPCAKE WITH MARSHMALLOW FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners. Beat the butter and sugar at medium speed with an electric mixer fitted with a whisk attachment until light and fluffy. Add the eggs, 1 at a time, beating after each addition. In a food processor, combine the sweet potatoes, apple cider, and vanilla. Blend until smooth. Put aside. In a bowl, combine flour with remaining dry ingredients. Whisk until blended. Add the flour mixture to the sugar mixture, alternating with the sweet potato mixture. Beat at low speed just until blended after each addition. Fill the cupcake liners three-quarters full with batter. Bake until golden brown, 22 to 24 minutes. Remove from the pan immediately. Cool completely. For the cider reduction: In a medium saucepan, bring the cider to a boil, add the vanilla bean, and cook until the cider reduces to about 2 cups, 20 to 25 minutes. Add the butter and sugar. Cook until the cider reduces to about 1 1/2 cups, stirring occasionally, about 10 minutes. Transfer the mixture to glass bowl. Cover. Refrigerate for at least 3 hours, or until reduction is cooled completely. Can be made up to 3 days in advance. Reserve half for the Marshmallow Cream Frosting and half for assembling the cupcakes. For the marshmallow frosting: In a mixer fitted with a paddle attachment, beat the butter until smooth and creamy, scraping down the bowl occasionally, about 2 minutes. Add the Caramel Cider Reduction and beat until incorporated. Remove the bowl from the mixer and fold in the marshmallow creme until incorporated. For the pecans: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Melt the butter in a bowl in the microwave. Coat the chopped pecan with butter. Pour onto the prepared baking sheet and toast in the oven for 5 minutes. Sprinkle with salt while warm and toss. Cool completely. To assemble: Drizzle a small amount of Caramel Cider Reduction over the top of each cupcake. Generously frost each cupcake with Marshmallow Frosting and sprinkle with Toasted Salted Pecans.