Ingredients
1 1/4 cups all-purpose flour
3/4 cup sweet potato puree
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg
1/4 cup butter, softened
2/3 cup packed light-brown sugar
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To make the sweet potato mash or puree for this cupcake, you need - 1. To do preheat oven at 400 degrees. Pierce 1 medium sweet potato for many times, and place it on a baking sheet in the oven and bake until its soft for about 1 hour or something. Allow to cool slightly, then peel and puree it in a food processor, or mash it. 2. Preheat oven to 350 degrees. Line 12 muffin cups and keep it aside 3. Take a mixing bowl and whisk together, flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg, set aside. 4. In the bowl of an electric mixer, whip together butter and brown sugar until lighter and slightly fluffy for about 3 - 4 minutes. Now add egg and vanilla in it. Then slowly add the dry ingredients and buttermilk it and combine it well. At the end, add the sweet potato puree in it. 5. Now pour the mixture in the cups for about 2/3 full. Sprinkle some brown sugar over each cupcake and bake for next 20-21 minutes or until the toothpick comes out clean. Keep it on rack to get cool. Take some butter on a cookie sheet. Place mini marshmallows in a single layer on cookie sheet, keeping the marshmallows close together. Heat oven to broil. Place marshmallows in oven below broiler cook for about 30 seconds-1 minute until they start to brown slightly. Now top this on the cupcakes.
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Achievable elevated desserts — laminated doughs, cakes, custards
Unrefined whole cane sugar — Indian sweets, chai, payasam
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Rotating stand for smooth cake frosting and decorating