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Sweet Potato Cider Cupcake with Marshmallow Frosting

Sweet Potato Cider Cupcake with Marshmallow Frosting
Sweet Potato Cider Cupcake with Marshmallow Frosting might be just the American recipe you are searching for. This recipe makes 24 servings with 532 calories, 4g of protein, and 30g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, nutmeg, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

1
For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners. Beat the butter and sugar at medium speed with an electric mixer fitted with a whisk attachment until light and fluffy.
Ingredients you will need
CupcakesCupcakes
ButterButter
SugarSugar
Equipment you will use
Hand MixerHand Mixer
WhiskWhisk
OvenOven
2
Add the eggs, 1 at a time, beating after each addition. In a food processor, combine the sweet potatoes, apple cider, and vanilla. Blend until smooth. Put aside. In a bowl, combine flour with remaining dry ingredients.
Ingredients you will need
Sweet PotatoSweet Potato
Apple CiderApple Cider
VanillaVanilla
All Purpose FlourAll Purpose Flour
EggEgg
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Food ProcessorFood Processor
BowlBowl
3
Whisk until blended.
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WhiskWhisk
4
Add the flour mixture to the sugar mixture, alternating with the sweet potato mixture. Beat at low speed just until blended after each addition. Fill the cupcake liners three-quarters full with batter.
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Sweet PotatoSweet Potato
CupcakesCupcakes
All Purpose FlourAll Purpose Flour
SugarSugar
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Muffin LinersMuffin Liners
5
Bake until golden brown, 22 to 24 minutes.
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OvenOven
6
Remove from the pan immediately. Cool completely. For the cider reduction: In a medium saucepan, bring the cider to a boil, add the vanilla bean, and cook until the cider reduces to about 2 cups, 20 to 25 minutes.
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Vanilla BeanVanilla Bean
CiderCider
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Sauce PanSauce Pan
Frying PanFrying Pan
7
Add the butter and sugar. Cook until the cider reduces to about 1 1/2 cups, stirring occasionally, about 10 minutes.
Ingredients you will need
ButterButter
CiderCider
SugarSugar
8
Transfer the mixture to glass bowl. Cover. Refrigerate for at least 3 hours, or until reduction is cooled completely. Can be made up to 3 days in advance. Reserve half for the Marshmallow Cream Frosting and half for assembling the cupcakes. For the marshmallow frosting: In a mixer fitted with a paddle attachment, beat the butter until smooth and creamy, scraping down the bowl occasionally, about 2 minutes.
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Marshmallow CreamMarshmallow Cream
MarshmallowsMarshmallows
ReductionReduction
CupcakesCupcakes
FrostingFrosting
ButterButter
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BlenderBlender
BowlBowl
9
Add the Caramel Cider Reduction and beat until incorporated.
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CiderCider
CaramelCaramel
10
Remove the bowl from the mixer and fold in the marshmallow creme until incorporated. For the pecans: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Melt the butter in a bowl in the microwave. Coat the chopped pecan with butter.
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Marshmallow CreamMarshmallow Cream
ButterButter
PecansPecans
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Baking PaperBaking Paper
Baking SheetBaking Sheet
MicrowaveMicrowave
BlenderBlender
BowlBowl
OvenOven
11
Pour onto the prepared baking sheet and toast in the oven for 5 minutes.
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ToastToast
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Baking SheetBaking Sheet
OvenOven
1
Drizzle a small amount of Caramel Cider Reduction over the top of each cupcake. Generously frost each cupcake with Marshmallow Frosting and sprinkle with Toasted Salted Pecans.
Ingredients you will need
MarshmallowsMarshmallows
CiderCider
FrostingFrosting
CaramelCaramel
CupcakesCupcakes
PecansPecans
DifficultyExpert
Ready In1 h, 30 m.
Servings24
Health Score2
CuisinesAmerican
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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