Sweet Potato Cupcakes with Toasted Marshmallow Fluff

Yummy cupcakes and a perfect way to use leftover sweet potatoes.

Preheat oven to 350F degrees (175C)

Baking time approx. 20 minutes

Yield: 24 cupcakes

Ingredients:

For the cupcakes:

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. ground cinnamon

1/4 tsp. cloves

1/2 tsp nutmeg

1 cup butter, softened

1 1/2 cups sugar

3 large eggs

17 oz.(467 grams) sweet potato puree

1/2 tsp. vanilla extract

Frosting:

8 large egg white

2 cups white sugar

1/2 tsp. cream of tartar

2 tsp. vanilla extract

Directions:

Preheat the oven to 350 degrees. Line 2 cupcake pans with paper liners. In a medium blow combine the flour, baking powder, baking soda, salt and cinnamon; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition. Mix in the sweet potatoes and vanilla extract, beating just until combined. Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated.

Divide the batter evenly between the prepared cupcake liners. Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting:

Combine the egg white, sugar and cream of tartar in the top of a double boiler. (I set my clean, dry mixer bowl over simmering water, to avoid using two bowls.) Heat the mixture, whisking frequently, until it reaches 160F degrees with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at a low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with a sprinkle of brown sugar, if desired. (This makes a very generous amount of frosting,.)