Sweet Potato Cupcakes with Toasted Marshmallow Frosting

So awhile ago I had favouritized this recipe from Coconut & Lime. I really, really was excited about them, and for good reason, they're quite tasty. But I was impatient, and they didn't turn out as pretty as one would hope.
They were the second thing I'd made yesterday, and it was after the superbowl and late and I really should have waited for the marshmallow to set up some more. There's 9 cupcakes left, though, so maybe I can get a better peak and prettier toasting on those. I don't have a mini torch, just a broiler, and that melted the marshmallow everywhere.

But, these are quite delicious. The actual 'cupcake' seems a bit more like a quick bread, but is still quite tasty. The marshmallow frosting is suuuper yummy, super marshamallowy. It's a good thing to try! Especially if you like sweet potatoes!

I think I might try making these again but with more time and with some alteration. :) But first, I have a list of other things I want to make, including basil cupcakes and some different types of cookies. We still haven't finished our banana cream pie (I'm afraid we'll probably have to throw it away).

But man, I am so glad I made these. :D It doesn't matter that they didn't peak or turn out beautiful, they were delicious.


Sweet Potato Cupcakes with Toasted Marshmallow Frosting
Recipe slightly adapted from Coconut & Lime


1 1/2 cup flour
2/3 cup light brown sugar
1 large tablespoon white sugar
2/3 cup milk
2/3 cup cooked sweet potatoes, at room temperature
6 tablespoons butter, at room temperature
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon mace
1/8 teaspoon allspice
1 egg, at room temperature

Preheat oven to 350. Line or grease and flour 12 wells in a cupcake pan. In a small bowl combine the flour, spices, salt, and baking powder. In a large bowl, cream the butter and sugar. Add the egg and vanilla extract and mix thoroughly. Add the sweet potatoes. Mix in half of the flour mixture, then half the milk, then repeat with the rest and flour and milk, beating well after each addition. Fill each cupcake cup 2/3 of the way full. Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with toasted marshmallow frosting.

1/4 oz. unflavored powdered gelatin (1 packet)
1/4 cup cold water
1 cup sugar
1/3 cup corn syrup
1/8 cup water
1/4 teaspoon salt
1 tablespoon vanilla paste

In a large bowl, sprinkle gelatin over 1/4 cup cold water. Allow to seep for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/8 cup water. Bring to a vigorous boil and boil for 1 minute. Pour boiling syrup into gelatin and mix at high speed for 1 minute. Add the salt and vanilla and beat for 12 minutes, or until thick and fluffy and doesn't look like it's going to melt all over the place. Quickly spread on one dozen cooled cupcakes. Allow to set completely, fifteen minutes or more, then brown with a small torch (probably a better way to do this), or in the broiler (carefully).