Martha Stewart's Candied Sweet Potato Cupcakes

These cupcakes taste so yummy...I actually made the sweet potatoes just the way Martha told me to and they worked out beautifully! The candied pecans were a little more trying because they stuck together so quickly that it was hard to control them!


Hope you all have a Happy Thanksgiving!






Here's the recipe:

Candied Sweet Potato Cupcakes From Martha Stewart's Cupcakes

2 pounds (about 3 medium) sweet potatoes, scrubbed
2 cups all-purpose flour
2 tsp baking powder
1 tsp coarse salt
2 tsp ground cinnamon
½ tsp freshly grated nutmeg
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 cup packed dark brown sugar
4 large eggs, room temperature
2 tsp pure vanilla extract
2 cups miniature marshmallows
Candied pecan pieces (I skipped this)

Preheat oven to 400°. Pierce sweet potatoes with a fork and place on a parchment-lined rimmed baking sheet. Bake until completely soft and juices begin to seep from the potatoes and caramelize, about 1 hour. Reduce oven to 325°.

When cool enough to handle, slice potatoes in half lengthwise and use a fork to scrape the flesh from the skin into a bowl, discarding skins. Mash potato with fork until smooth. (You should have about 2 cups.)

Line standard muffin tins with paper liners. Whisk together flour, baking powder, salt, cinnamon, and nutmeg. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in mashed sweet potatoes and vanilla. Reduce speed to low. Add the flour mixture in three batches, beating until completely incorporated after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are set and a cake tester inserted in centers comes out clean, about 28 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 3 months in airtight containers.

Make topping: Dividing evenly into 4 mounds, place marshmallows on a large baking sheet or nonstick baking mat. Using a small kitchen torch, brown marshmallows all over (or heat under the broiler). With an offset spatula, transfer mounds to cupcakes, and top with candied pecans, dividing evenly. Cupcakes are best served the day they are topped; keep at room temperature.

6 comments:

  1. That looks quite yummy - how appropriate for the season!!

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  2. I loved this cupcake too...:)

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  3. Lovely!! Happy Thanksgiving!

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  4. Anonymous1:00 PM

    Hi ! I'm French, and I made my first cupakes today =)
    Hope that they are not so bad !!

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  5. Hi there,
    I recently bought MS Cupcakes on amazon and am thrilled- such a fab book! So far I've made the Devils Food Cupcakes and Pumpkin Brown-Butter, both of which worked really well and were very popular with my friends & family.
    One thing I'm really struggling with is that many of the recipes call for "cake flour"- this is in addition to all purpose flour & clearly states that it's not self-raising. I'm based in the UK and not familiar with cake flour- do you have any idea what it is? It's included in so many of the recipes which I'm dying to try so would really appreciate any help!
    Thanks!

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  6. Ms Cooky:

    Cake flour is a highly specialized type of wheat flour, intended for use in making cakes, cookies, and other delicate baked goods. Several characteristics differentiate cake flour from other wheat flours, making it unsuitable for certain tasks like baking bread. In a pinch a substitute can be made with ¾ cup sifted bleached all purpose flour and two tablespoons of cornstarch.

    Different sources for cake flour are Pillsbury Softasilk Cake Flour and King Arthur Queen Guinevere Cake Flour.

    Good luck with your baking!

    CQ

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