Sweet Potato Cupcakes with Toasted Marshmallow Frosting
""These spiced fall cupcakes are a riff on the classic Thanksgiving casserole. These days, I tend to like savory sweet potato dishes with the meal, but marshmallowy cupcakes make a terrific fall dessert! Store any leftover cupcakes in the refrigerator."..."
INGREDIENTS
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Sweet Potato Cupcakes:
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1/2 cup butter, room temperature
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1 1/2 cups brown sugar
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2 eggs, room temperature
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1 teaspoon vanilla extract
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1 cup cooked, mashed sweet potatoes
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2 cups unbleached all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/2 cup milk, room temperature
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Marshmallow Frosting:
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1/3 cup white sugar
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1/4 teaspoon cream of tartar
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1 pinch salt
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2 egg whites
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3 tablespoons cold water
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1 teaspoon vanilla extract
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1/2 cup marshmallow creme
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