“i might need a moment alone with this cupcake”
thanksgiving shout out month continues with the sweet potato, still topped with traditional marshmallows….but swap the casserole for a cupcake!
first of all, thank you daren and granny for passing on this recipe! daren has already won a work contest with this recipe….so i knew it would be a success!
it was a huge hit at the office. one co-worker had eaten three before some had even picked up their first…all the while muttering to himself, “man! this is a good freakin cupcake.” then as another coworker took their first bite he stood right next to her….staring intently….waiting for her reaction and when she wasn’t quick enough to respond he said…”it’s pretty freakin good, huh?!”
just like the cranberries from last weeks post, i also tend to pass on anything sweet potato…but this is definitely an exception. i had two for breakfast myself! usually the process of baking kills my appetite….i’ll eat a sample (usually what i photograph) and am then happy to pass the rest along to my coworkers….hoping they will all be gone by the end of the day. i ate one last night….while i was baking….just to make sure the marshmallow was a good idea. i ate another one after photographing it this morning…..and couldn’t resist snagging another one after setting them out at the office….eek! i really can’t get enough of this cake…the spices are perfect….still lingering on my taste buds as i write. the cake is light and fluffy and…dare i say it?!….moist. this is definitely something you need to bake for yourself immediately.
the original recipe is actually a sheet cake with a cream cheese frosting….but i have been wanting to top a cupcake with a marshmallow ever since darci’s and my NYC bakery adventure when we discovered the s’more cupcake at ChickaLicious…and what makes more sense than sweet potato and marshmallow?!
2 cups mashed sweet potatoes
2 cups granulated sugar
1 1/2 cups vegetable oil
2 teaspoons butter extract
2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
marshmallows to top (from wednesday’s post)…you made these already right?! if you didn’t….the lazy way is to substitute with store bought…and i promise not to judge :)
begin by peeling your sweet potatoes, cut into large chunks and boil until tender. drain, mash and set aside.
preheat your oven to 350ºF.
in your stand mixer cream together eggs, sugar and oil. add in butter extract, vanilla extract and mashed potatoes.
sift in flour, baking soda, baking powder, salt and spices…mix until all ingredients are well blended.
line your muffin pan with cupcake wrappers and fill with batter two-thirds of the way (as your cupcakes will rise). bake for 15-20 minutes till your buddies pass the clean toothpick test. remove from oven and let cool.
after oven has cooled down, move oven rack to highest position and set to broil. place marshmallow on top of your cupcake and return to oven. it only takes a couple of minutes for mallows to melt and brown on top so keep a close eye on cupcakes while under broiler. after about 30 seconds, once you see marshmallow are just beginning to melt and spread out, pull out of oven and lightly press marshmallow down and wiggle around in a circular motion with your fingers to help it spread out towards the edges. return to broiler and let sit for about another minute till tops of mallows are golden brown.
that’s it! next step is letting the cool down and then devouring them!