Sweet Potato Cupcakes with Toasted Ginger Meringue

Name: Sweet Potato Cupcakes with Toasted Ginger Meringue
Total time: 45 min
Yield: 12 - 12 serving(s)
Ingredients: 1/2 c. (1 stick) unsalted butter; 1 1/2 c. all-purpose flour; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. ground cinnamon; 1/4 tsp. ground ginger; 1/4 tsp. ground nutmeg; 1/4 tsp. kosher salt; 3/4 c. packed light brown sugar; 1/4 c. granulated sugar; 2 large eggs, at room temperature; 1 tsp. pure vanilla extract; 3/4 c. canned sweet potato puree; 4 large egg whites; 1 c. granulated sugar; 1/2 tsp. cream of tartar; 1/2 tsp. pure vanilla extract

Break out the kitchen torch!

By Joy ChoPublished: Oct 24, 2022

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mike garten

Yields:

12 - 12 serving(s)

Total Time:

45 mins

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Think of these cupcakes as individual marshmallow-topped sweet potato casseroles…in dessert form.

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Ingredients

Sweet Potato Cupcakes

1/2 cup
(1 stick) unsalted butter
1 1/2 cups
all-purpose flour
1 tsp.
baking powder
1/2 tsp.
baking soda
1/2 tsp.
ground cinnamon
1/4 tsp.
ground ginger
1/4 tsp.
ground nutmeg
1/4 tsp.
kosher salt
3/4 cup
packed light brown sugar
1/4 cup
granulated sugar
2
large eggs, at room temperature
1 tsp.
pure vanilla extract
3/4 cup
canned sweet potato puree

Toasted Ginger Meringue

4
large egg whites
1 cup
granulated sugar
1/2 tsp.
cream of tartar
1/2 tsp.
pure vanilla extract
1/4 tsp.
ground ginger

Directions

1. Step 1Heat oven to 350°F and line 12-cup muffin pan with paper liners.
2. Step 2In small saucepan, melt butter over medium heat, then cook, stirring frequently, until butter browns and smells nutty, 4 to 6 min. Transfer brown butter to large heatproof bowl and let cool 5 minutes. In medium bowl, whisk together flour, baking powder, baking soda, spices, and salt.
3. Step 3Add both sugars, eggs and vanilla to butter and whisk until smooth. Add sweet potato puree and whisk to combine. Add dry ingredients to sweet potato mixture and whisk just until batter is smooth. Divide batter within prepared pan, filling each cup about two-thirds full. Bake until toothpick inserted in center comes out clean, 18 to 22 minutes. Let cool.
4. Step 4While cupcakes bake, make meringue: In small pot, bring 1 inch water to a simmer. In stand mixer, beat egg whites, granulated sugar, cream of tartar, vanilla, ginger, and a pinch of salt to combine. Place bowl over (but not in) simmering water and continually whisk until mixture reaches 160°F, 4 to 5 minutes. Immediately transfer bowl to stand mixer fitted with whisk attachment and whip on high until stiff peaks form. Transfer meringue to piping bag fitted with large round tip.
5. Step 5Assemble cupcakes: Pipe meringue onto cupcakes and use kitchen torch to carefully toast meringue until golden.