Mini Sweet Potato Marshmallow Cupcakes

Votes: 1

Time: 2 hours 35 minutes
Complexity: easily
Servings: 36

Nutritional value per serving:

Calories 89, total fat 3 G., saturated fats 2 G., proteins 1 G., carbohydrates 14 G., fiber 0 G., cholesterol 17 mg, sodium 51 mg, sugar 8 G.

This recipe was inspired by the traditional sweet potato and marshmallow casserole, often served as a Thanksgiving side dish. So, a side dish becomes a dessert! The sweetness of these cupcakes is perfectly complemented by a blend of aromatic spices (including a pinch of cayenne pepper), and instead of frosting, simply top with a marshmallow and toast until melted and caramelized.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 medium sweet potatoes (about 350 g)
Cooking spray
18 marshmallows
1.5 cups unbleached premium flour
1 teaspoon ground cinnamon
0.5 tsp ground ginger
0.5 tsp baking powder
0.5 tsp of soda
1/4 teaspoon fine salt
A pinch of cayenne pepper
110 g butter at room temperature
0.5 cups tightly packed light brown sugar
0.5 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
Special equipment: three pans for 12 mini-muffins or two pans for 24 mini-muffins

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, sweet potato, eggs, brown sugar, ground cayenne pepper, ground ginger, cinnamon, marshmallow

Cooking the dish according to the recipe:

Make sweet potato puree:

Preheat oven to 350°F (175°C). Bake the sweet potatoes until tender, about 1 hour. Let cool, peel, then puree in a food processor until smooth. Measure out 1 cup of the puree for the cupcakes, and set the remaining puree aside for another use.
Cupcakes:

Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Line a muffin tin with paper liners and spray the metal surface with cooking spray. Use kitchen scissors to cut each marshmallow in half diagonally; set aside.

In a large bowl, combine the flour, cinnamon, ginger, baking powder, baking soda, salt, and cayenne pepper. In another large bowl, beat the butter, brown sugar, and white sugar with a mixer on medium-high speed until light and fluffy. Add 1 cup of sweet potato puree and beat until smooth (it's okay if the mixture separates). Beat in the eggs one at a time. Beat in the vanilla. Reduce the mixer speed to medium-low and beat in the flour mixture in 3 additions, scraping down the sides of the bowl as needed, until combined.
Divide the batter evenly among the cupcake liners. Bake until the tops spring back when lightly pressed, 18-20 minutes, rotating the cupcake liners halfway through baking. Let the cupcakes cool in the cupcake liners for a few minutes, then transfer them to a wire rack. While still warm, top each cupcake half with a marshmallow, cut side down. Let the cupcakes cool completely. They can be baked up to a day ahead and stored at room temperature in a tightly sealed container.
Preheat the oven to broil. Transfer half the cupcakes to a baking sheet and broil, rotating the pan as needed, until the marshmallows are golden brown and crisp. Repeat with the remaining cupcakes. This can be done up to 2 hours before serving.