Tags
While thinking of different Fall treats I could make, I wanted something different. Something that would stand out against the regular pumpkin and apple pies. While the side of my family that I went to for Thanksgiving, rarely has sweet potato pie (like my other grandmother used to make) we still love sweet potatoes. So I decided to try to incorporate that into one of my desserts. After perusing the interwebs for something that looked tasty, I landed on this wonderful recipe for Sweet Potato Cupcakes.
Although the cupcakes sounded wonderful (and ended up being quite moist), I didn’t think cream cheese frosting would be as good as a marshmallow topping. So once again I went back to the web to try and find some recipes that I could play around with. However, almost every marshmallow frosting recipe out there uses Fluff. I HATE Fluff. I think it tastes weird and it slightly creeps me out. So, I went back to my Moon Pie Cookie recipe and tried to play around with the recipe I used for marshmallow filling in those cookies. I did learn a few things:
- While normally any frosting I make has some powdered sugar, when mixing it with egg whites it will not get as thick as you need it to be for frosting.
- Regular cane sugar does work in getting those peaks that are necessary for keeping the frosting in one place.
- (And this is something I should have thought of when mixing the frosting), if you make this frosting early and then try to put them on the cupcakes later in the day, despite any refrigerating and late mixing, it will not return to a form of thicker frosting.
So, while the cupcakes I gave away in the morning with the nice frosting looked nice, the cupcakes I gave after dinner did not have as decorated of a top (which you can see in the pictures). My family and I were trying to talk about how you can keep it to stay, especially since meringues stay and those are egg whites. We came to the conclusion, that if you frost the cupcakes immediately and get a kitchen torch (usually used in creme brulee) to slightly toast the marshmallow frosting, it would last longer. I haven’t had a chance to try this, but if you get a chance let me know!