Sweet potato cupcakes with marshmallow frosting

I totally forgot about these cuppies! I made them to bring to a party hosted by one of Mike's teachers in April. Ooops.

Now, I know what you're thinking - sweet potato in a cupcake? Really. Well yes and there are actually lots of recipes for sweet potato cupcakes out there. Think of it this way - if you sort of like pumpkin pie, but you find the canned Libby's pumpkin just a little gross, then these are the cupcakes for you!

April was a totally inappropriate month to make these cupcakes. I mean, who eats sweet potatoes in April? And who roasts marshmallows in April? No one. But the great thing about sweet potatoes is that they keep in the cabinet ... forever ... or at least, for a long time.

Sweet potato cupcakes - makes about 2 dozen cupcakes

• 1 cup all-purpose flour
• 1 cup cake flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1-2 tsp ground cinnamon (to taste)
• 1/8 tsp ground cloves
• pinch of nutmeg
• 2 sticks of butter, room temperature
• 1 1/2 cups sugar
• 3 large eggs
• 16 oz. sweet potato puree (2-3 sweet potatoes, roasted and mashed)
• 1 tsp vanilla extract

1.  Preheat your oven to 400 degrees F. Line a baking pan or cookie sheet with tin foil. Place two to three large sweet potatoes in the pan and bake for about 45 to 60 minutes. The potatoes will be tender when pierced with a fork when they are done. They make also start to ooze a sugary syrup.
2. Carefully remove the skin from the sweet potatoes and mash them in a bowl. Place the mashed sweet potatoes in the fridge until they are cool. The mash can be stored for two to three days before using.
3. When you are ready to make the cupcakes, preheat the oven to 350 degrees F. 
4. Sift together the flours, baking powder, baking soda, salt, cinnamon, ground cloves and nutmeg.
5. Slice the room temperature butter into a bowl. Add the sugar and cream together with an electric mixer until light and whipped (about two minutes).
6. One in a time, beat in the eggs, scraping down the bowl after each addition. Add the vanilla.
7. Add the sweet potatoes and on medium-low speed. Mix until the batter is uniform. Be careful not to overmix!
8. Add the dry ingredients in three additions.
9. Bake cupcakes for about 18 to 25 minutes or until a cake tester comes out clean.

Marshmallow frosting 

• 8 egg whites
• 2 cups of sugar
• 1-2 tsp cream of tartar
• 2 tsp vanilla extract

1. Chill a bowl or prepare a bowl over a bowl of ice water.
2. Heat a pot of water (preferably using a double boiler). Add the egg whites, sugar and cream of tartar into a bowl. Whisk the mixture over gently simmering water until it reaches 160 degrees F. Immediately remove the mixture from the heat to the cooled bowl.
3. With an electric mixer, mix at low speed for a minute. Then gradually begin to increase the speed to high. Shiny peaks will begin to form. Add the vanilla and mix until stiff.
4. The frosting can either be spooned generously onto the cupcake or piped on with a pastry bag (no tip). If you find that the frosting is too runny, you may wish to place it in the fridge for about 10 minutes and then re-check it.
5. Place the cupcakes on a baking pan. Using the broiler function in the oven, gently brown the frosting. Once you close the oven door, this will only take about 15 seconds, so be careful!