Purple Sweetpotato Cupcakes with Marshmallow Frosting

These cupcakes were made by one of our customers and sounded too delicious not to share!

Ingredients:

Cupcakes

• 1 cup Farm Pak purple sweetpotatoes, mashed (about 1 medium sweetpotato)

• 2 1/4 cups all-purpose flour

• 1/4 cup cocoa powder

• 2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, at room temperature

• 1 3/4 cups sugar

• 2 eggs

• 1 tablespoon vanilla extract

• 1 cup plain yogurt

Ganache Filling and Topping

• 4 oz semisweet chocolate

• 1/2 cup heavy cream or half-and-half

Marshmallow Frosting

• 6 egg whites, at room temperature

• 2 cups sugar

• 1/4 teaspoon cream of tartar

• Pinch of salt

• 1 tablespoon vanilla extract

Directions:

1. Boil the sweetpotatoes for 20-30 minutes, or until soft. Slide off their skins and mash thoroughly, then set aside to cool.

2. Preheat the oven to 350F. Prepare two cupcake pans with liners and set aside.

3. In a small bowl, combine the flour, cocoa, baking powder, baking soda, and salt.

4. In the bowl of an electric mixer, beat the butter and sugar on medium-high until fluffy. Add eggs one at a time and beat for several minutes until pale and thick. Add vanilla extract and mix until combined. Spoon in the mashed sweetpotatoes while beating on medium-low speed until all combined.

5. Turn the speed down to low and alternate adding the yogurt with the flour mixture until everything is combined, then increase speed for a few seconds to ensure it’s evenly mixed.

6. Scoop the batter into the prepared cupcake pans, almost to the top of the liners. Bake for 18-22 minutes, or until a toothpick comes out clean.

7. Let cool on a wire rack for a few minutes before removing cupcakes and letting them cool completely. While they cool, make the frosting.

8. In the bowl of an electric mixer, whisk together the egg whites, sugar, cream of tartar, and salt. Place over a pot of simmering water and whisk continuously until the mixture is warm (about 120F) – this should take 5-6 minutes.

9. Remove from heat and whisk on medium-low speed for a few minutes, then increase the speed to high and continue whisking for another 5 minutes or so, until stiff, glossy peaks form. Add the vanilla extract and whisk again until combined.

10. In a squeeze bottle with a nozzle tip or a piping bag with a filling tip, fill each cupcake with ganache, until it feels noticeably heavier.

11. Spoon some of the marshmallow frosting into a piping bag with a wide tip and frost each cupcake in one swirling motion. To make ghost “arms”, use the tip of the piping bag to pull little peaks of meringue from each side. Use the ganache to decorate the cupcakes with eyes and mouths, or spider webs. Or whatever else your heart desires.

12. If you have a blowtorch, feel free to torch the frosting for a toasted marshmallow flavor and sophisticated look.

13. Best served the same day, but can be stored in an airtight container at room temperature for up to three days. The sweetpotato flavor will become more apparent after a day or two, but in a good way.