Sweet Potato Caramel Cupcakes With Toasted Marshmallow Frosting

Sweet Potato Caramel Cupcakes With Toasted Marshmallow Frosting

Makes approximately 24 mini cupcakes

Cupcake Ingredients

·     1 1/2 pounds sweet potatoes (about 2 to 3 medium or 2 large)

·     2 cups all-purpose flour

·     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

DirectionsRoast 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.

Full Recipe:Click Here


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