2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
16 tbsp. Unsalted butter, softened
1 1/2 cups sugar
3 large eggs
17 oz. sweet potato puree
1/2 tsp. vanilla extract
8 large egg whites
2 cups sugar
1/2 tsp. cream of tartar
2 tsp. vanilla extract
To make the cupcakes:
Preheat oven to 350 F.
Line two cupcake pans with paper liners.
In a medium bowl combine the flour, baking powder, 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 mins.
Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
Mix the sweet potatoes and vanilla extract, beating 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 whites, sugar, and cream of tartar in the top of a double boiler.
Heat the mixture, whisking frequently, until it reaches 160 F with an instant-read thermometer.
Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment.
Whisk starting at 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 the tops of the frosted cupcakes with a kitchen torch and garnish with a sprinkle of brown sugar, if desired.
Submitted by Allison Arbo, TV 5 Producer. The recipe came from annies-eats.com
Thanksgiving Morning Show Dessert 2: Sweet Potato Cupcakes with Toasted Marshmallow Frosting
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