We are loving our holiday cupcake collection! Yesterday I posted about the gingerbread cupcake, today its about the sweet potato pie cupcake. The recipe for this one was truly a collaborative effort from our kitchen staff, we wanted to capture the true flavors of sweet potato pie in a cupcake version. We knew we needed some crunch on the bottom for the “crust”, we needed to use real mashed sweet potatoes in the cake batter, but the question was what kind of frosting should we make for this cupcake? I’ve never had a sweet potato pie with frosting on top of it & here at Buttercups we have never frosted our cupcakes with anything other than frosting. So we started thinking outside of the cupcake box & decided to try and make a marshmallow fluff from scratch. It took us a couple tries before we got it just right, but once we perfected it we fell in love! Store bought marshmallow fluff does not compare!!
For the “crust” we made a basic graham cracker crumb crust (crushed graham crackers, melted butter & granulated sugar) We put a small amount of the crumbs in each cupcake baking cup then pressed it down to form the crust. We then added our cupcake batter & baked the cupcakes. Once cooled we piped out the marshmallow fluff in our signature dollop. Then comes the fun part~ the final touch touch is to torch the marshmallow fluff till its toasted & it adds a beautiful caramel color.
We love this marshmallow so much that we add it to the hot cocoa that we sell in the store & toast it in the cocoa as well (unbelievably delicious). I will give you the recipe we use for the marshmallow fluff so you can try it for yourself at home
8 egg whites (room temp)
2 cups granulated sugar
1/2 tsp cream of tartar
1/8 tsp fine salt
2 tsp vanilla extract
1. Fill a medium saucepan with 1 inch of water and bring to a simmer over medium heat.
2. Place the egg whites, sugar, cream of tartar & salt in a bowl. Set the bowl over the saucepan making a double boiler. Heat the egg white mixture, whisking consistently, until the sugar has dissolved and the mixture has reached 120*F on a candy thermometer.
3. Transfer the mixture to a bowl of a stand mixture with a whisk attachment. Turn the mixer to medium speed and whisk for one minute. Increase the speed to high and whisk until soft, glossy peaks form. Add the vanilla and whisk just until incorporated. Use immediately
I hope you enjoy the pics & try the recipe for yourself ~xoxo
Making The Marshmallow Fluff
Decorating The Sweet Potato Cupcakes With Marshmallow Fluff
Before They Get Torched
Sweet Potato Pie Cupcakes With Toasted Marshmallow Fluff