SWEET POTATO-MARSHMALLOW MINI CUPCAKES
Sweet potato casserole is a holiday side dish that transforms easily into dessert. These adorable cupcakes have the punch of familiar spices (including a little cayenne) and a topping of toasted marshmallows a perfect stand-in for frosting.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield about 36 mini cupcakes
Number Of Ingredients 15
Steps:
- Make the sweet potato puree: Preheat the oven to 350 degrees F. Roast the sweet potatoes until very tender, about 1 hour. Let cool, peel, then puree in a food processor until smooth. Set aside 1 cup of the puree for the cupcakes and reserve the remaining puree for another use.
- Make the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line mini muffin tins with paper liners, and coat the liners and the top of the tin with cooking spray. Halve each marshmallow on the diagonal with kitchen shears; set aside.
- Whisk the flour, cinnamon, ginger, baking powder, baking soda, salt and cayenne together in a large bowl. Beat the butter, brown sugar and granulated sugar in another large bowl with an electric mixer on medium-high speed until light and creamy. Add the 1 cup of reserved sweet potato puree, and beat until incorporated (it's OK if the batter curdles). Beat the eggs in 1 at a time. Beat in the vanilla. Adjust the mixer speed to medium-low, and beat in the flour mixture in 3 additions, scraping down the side of the bowl as needed, until just incorporated.
- Divide the batter evenly among the cups of the prepared muffin tins. Bake until the tops spring back when pressed, 18 to 20 minutes, rotating the tins halfway through. Let the muffins cool in the tins for a few minutes, then transfer them to a rack. While the cupcakes are still warm, top each with a marshmallow half, cut-side down. Let the cupcakes cool completely. (They can be cooked and cooled a day ahead and stored at room temperature in an airtight container.)
- Preheat the broiler. Transfer half the cupcakes to an unlined baking sheet, and broil, rotating the sheet as needed, until the marshmallows are toasted and golden. Repeat with the remaining cupcakes. This can be done up to 2 hours before serving.
SWEET POTATO PIE MARSHMALLOW CUPCAKES RECIPE BY TASTY
Here's what you need: unsalted butter, graham cracker, brown sugar, rolled oats, lightly packed brown sugar, large egg, vanilla extract, unsalted butter, mashed sweet potato, all purpose flour, baking soda, kosher salt, ground cinnamon, ground nutmeg, milk, unsalted butter, powdered sugar, milk, Kraft® Jet-Puffed Marshmallows
Provided by KraftHeinz
Categories Desserts
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with liners.
- Make the graham cracker crumble: In a medium bowl, mix together the melted butter, graham crackers, brown sugar, and oats until well combined.
- Make the cupcakes: In a large bowl, mix together the brown sugar and egg with an electric hand mixer on medium speed until combined and smooth, 3-4 minutes.
- Mix in the vanilla and butter, then the sweet potato, until smooth.
- Add the flour, baking soda, salt, cinnamon, and nutmeg and beat to incorporate, then add the milk and mix until well combined.
- Scoop a heaping ¼ cup of batter into each muffin cup, then sprinkle the tops with 1 heaping teaspoon each of graham cracker crumble.
- Bake the cupcakes for 15-17 minutes, or until cooked through and a toothpick inserted into the center of the cupcake comes out clean. Remove from the oven and let cool completely.
- While the cupcakes are baking and cooling, make the toasted marshmallow frosting: Add the butter to a large bowl. While whipping continuously with an electric hand mixer on medium-low speed, gradually add the powdered sugar, then the milk, until smooth.
- Turn the oven to a high broil. Line a baking sheet with parchment paper.
- Arrange the Kraft® Jet-Puffed Marshmallows in a single layer on the prepared baking sheet. Broil, watching carefully, for 60-90 seconds, until the marshmallows are deeply browned on top.
- Remove the toasted marshmallows from the oven and immediately fold into the frosting. Let cool completely. If the frosting is still too soft to hold its shape once cooled, place in the refrigerator for 1-2 hours, until firm. Transfer to a piping bag fitted with a large round piping tip.
- Gently insert the tip of the piping bag through the top of a cupcake into the center and pipe about 1 tablespoon of frosting inside. Then, frost the top of the cupcake and sprinkle with more graham cracker crumble. Repeat with the remaining cupcakes.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 431 calories, Carbohydrate 96 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, Sugar 74 grams
MARSHMALLOW SWEET POTATO PIE RECIPE BY TASTY
No one has to know you didn't make the pie! Add a homemade cheater's meringue topping using marshmallow fluff and whipped egg whites and you'll have your guests thinking that you've been in the kitchen all day!
Provided by Katie Aubin
Categories Desserts
Time 15m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 350°F (180°C).
- Beat the egg whites in a large bowl with an electric hand mixer on high speed until soft peaks form, 2-3 minutes.
- Gradually add the marshmallow fluff and continue beating until stiff, glossy peaks form, 2-3 minutes.
- Dollop the topping on top of the sweet potato pie and swirl into peaks.
- Bake the pie until the meringue has browned, 10-12 minutes.
- Let cool before serving.
- Enjoy!
Nutrition Facts : Calories 132 calories, Carbohydrate 22 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, Sugar 16 grams
AUNT VIVIAN'S SWEET POTATO PIE RECIPE BY TASTY
Here's what you need: large sweet potato, unsalted butter, sugar, ground nutmeg, ground cinnamon, kosher salt, large eggs, self-rising flour, buttermilk, vanilla extract, lemon extract, frozen prepared pie crust
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
- Preheat the oven to 365˚F (185˚C).
- Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
- Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
- Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
- Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
- Cool the pies for 2 hours on a wire rack.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 844 calories, Carbohydrate 103 grams, Fat 44 grams, Fiber 6 grams, Protein 11 grams, Sugar 48 grams
THE BEST VANILLA CUPCAKE RECIPE BY TASTY
Here's what you need: eggs, self-raising flour, butter, vanilla extract, sugar, salt
Provided by Emma Sun
Categories Desserts
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat your oven to 350'F and line a muffin tin with 12 paper liners.
- Lightly beat the eggs with a fork. Add them to a bowl containing the flour, butter, sugar, vanilla and salt.
- Beat with a mixer until light and creamy, about 2 minutes. Add mixture to greased cupcake liners, 2 tbsp per liner.
- Bake the cupcakes for 25-30 minutes, until a toothpick comes out clean.
- Serve.
SWEET POTATO CUPCAKES
Yum! Dotted with tangy pineapple bits and crunchy nuts, these spiced seasonal goodies are bound to become an instant hit.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 cupcakes.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, baking powder, pie spice, salt and baking soda. In another bowl, combine eggs sweet potatoes, pineapple and oil. Stir into dry ingredients just until moistened. Fold in walnuts and raisins. Fill paper-lined muffin cups three-fourths full., Bake at 350° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, pineapple and vanilla; beat until blended. Frost cupcakes.
Nutrition Facts : Calories 401 calories, Fat 16g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 244mg sodium, Carbohydrate 64g carbohydrate (49g sugars, Fiber 1g fiber), Protein 4g protein.
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