The cupcakes sound so good and then that frosting. No words. Crazy good sounding!
Ingredients:
For the cupcakes :
- 1/2 cup coconut oil {or butter}
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg + 1 egg yolk {save the white for the frosting!}
- 1/4 teaspoon vanilla bean paste {or 1/2 teaspoon extract}
- 1/2 cup cooked, pureed sweet potato*
- 2/3 cup all purpose flour
- 2/3 cup white whole wheat pastry flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup milk
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/3 cup cold water
- 1/4 cup mini marshmallows
- 1 egg white
- 1 large pinch cream of tartar
- 1/4 teaspoon vanilla bean paste {or 1/2 teaspoon vanilla}
- 1/4 cup chopped & toasted pecans, optional
Directions:
- Preheat oven to 350 degrees.
- Line a muffin tin with 12 paper liners and set aside.
- In a large bowl, cream coconut oil with sugars. Stir in egg, egg yolk, vanilla bean paste and sweet potato.
- Scrape sides and whip until light and fluffy.
- In another large bowl stir flours, leavenings and spices together using a fork or whisk.
- With the mixer on low, alternate mixing in dry ingredients with milk, starting and ending with dry.
- Once ingredients are all incorporated, mix the batter together by hand to ensure everything is mixed evenly.
- Spoon into prepared tins and place into hot oven.
- Reduce temperature to 325 and bake 18-22 minutes or until toothpick comes out clean after being inserted.
- Set aside to cool.
For the frosting
- Place brown sugar, granulated sugar and water into a small pot.
- Stir to moisten sugar and place over medium high heat.
- In a large bowl, whip egg white and cream of tartar until stiff peaks form.
- Once the sugar dissolves in water and starts to bubble {not too violently} time 1 minute.
- After this, remove from heat and stir in marshmallows.
- Once those have melted, slowly pour the hot sugar mixture into the egg whites while whipping with a hand mixer on medium to high speed. Continue whipping for 3-5 minutes or until frosting becomes very thick and holds its shape. Stir in vanilla bean paste.
- Immediately scoop this frosting into a piping bag and frost all cupcakes.
- Top with chopped and toasted pecans, if desired.