While looking through the pantry, I saw a can of sweet potato purée and a bag of mini marshmallows. Cupcakes are my thing, so I thought I would challenge myself and make a sweet potato pie cupcake. They turned out to be delicious and a big hit at hubby’s office. ( I am known for sending in baked goods. Nothing wrong with a little job security, right? ) The cake is extremely moist and once the marshmallows go under the broiler, they puff up, get soft, and most importantly – STAY soft! Recipe makes approximately 22.
You will need:
1-1/2 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups sugar
3/4 cup sweet potato purée
1/2 cup vegetable oil
1 cup maple syrup, plus more for drizzling
Preheat oven to 350˚ F. In a medium sized mixing bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking soda, and salt.
In a large bowl, or in the bowl of a stand mixer, mix together the sweet potato purée, sugar, and eggs until smooth. Mix in oil and maple syrup.
Slowly add the flour mixture. Mix until smooth, but do not over mix.
Fill the cupcake liners 3/4 full with batter. Bake approximately 20 minutes, or until done. If you touch the tops with your fingers, it should feel springy. It’s okay if it’s a little sticky – that’s the full cup of maple syrup!
As soon as they are out of the oven, top with a handful ( as many as will fit ) of mini marshmallows. Turn the broiler on, and place the cupcakes underneath. WATCH THEM CAREFULLY. It only takes a minute to let the marshmallows puff up and turn golden brown. After that, they can burn in an instant.
Remove from oven and drizzle with a bit more of maple syrup.