Sweet Potato Cupcakes

Ingredients

• 1 1/4 cups all-purpose flour
• 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
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 3/4 cup sweet potato puree
• 2 Tbsp packed light brown sugar, divided
• 3 cups mini marshmallows

Directions

1. Set your oven to 350 degrees, and tuck paper liners into 12 muffin cups. In a small bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg, then put that bowl aside. Beat the butter with the brown sugar in the bowl of an electric mixer until the mixture looks paler and a little fluffy, about 3 – 4 minutes. Add the egg and vanilla, mixing just to bring them in. Gradually work in the dry mixture, alternating with the buttermilk, and mix until combined. Add the sweet potato puree and mix it through. Spoon the batter into the lined cups until they are 2/3 full, using about a scant 1/4 cup for each one. Give each cupcake 1/2 tsp brown sugar on top. Bake for 19 – 21 minutes, until a toothpick poked into the center comes out clean. Let the cupcakes rest in the muffin tins for 5 minutes, then move them to a wire rack. Leave them on the rack for at least 5 minutes.
2. Coat a cookie sheet generously with butter. Arrange the mini marshmallows on it in a single layer, nestled close together. Set the oven to broil. Put the marshmallows under the broiler and stay right there with them; cook about 30 seconds-1 minute, just until they begin to brown a bit. Take the pan out of the oven, then use a buttered spatula to lift the marshmallows onto the cupcake tops.
3. For fresh sweet potato puree, set the oven to 400 degrees. Prick 1 medium sweet potato in several spots, set it on a baking sheet, and bake until soft, about 1 hour. Let it cool slightly, peel it, and puree it in a food processor, or mash it. Canned pureed sweet potatoes are fine here too.