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Sweet Potato Cider Cupcake with Marshmallow Frosting Recipe

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Sweet Potato Cider Cupcake with Marshmallow Frosting
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Ingredients
22
Count
Nutrition
722
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners.
  2. Beat the butter and sugar at medium speed with an electric mixer fitted with a whisk attachment until light and fluffy. 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.
  3. In a bowl, combine flour with remaining dry ingredients. Whisk until blended. Add the flour mixture to the sugar mixture, alternating with the sweet potato mixture. Beat at low speed just until blended after each addition.
  4. Fill the cupcake liners three-quarters full with batter. Bake until golden brown, 22 to 24 minutes. Remove from the pan immediately. Cool completely.
  5. 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. Add the butter and sugar. Cook until the cider reduces to about 1 1/2 cups, stirring occasionally, about 10 minutes. 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.
  6. 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. Add the Caramel Cider Reduction and beat until incorporated. Remove the bowl from the mixer and fold in the marshmallow creme until incorporated.
  7. For the pecans: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  8. Melt the butter in a bowl in the microwave. Coat the chopped pecan with butter. Pour onto the prepared baking sheet and toast in the oven for 5 minutes. Sprinkle with salt while warm and toss. Cool completely.
  9. To assemble: 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.
  10. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 722.31 Kcal (3024 kJ)
Calories from fat 503.78 Kcal
% Daily Value*
Total Fat 55.98g 86%
Cholesterol 157.66mg 53%
Sodium 152.67mg 6%
Potassium 203.61mg 4%
Total Carbs 53.99g 18%
Sugars 32.02g 128%
Dietary Fiber 1.99g 8%
Protein 4.42g 9%
Vitamin C 2.6mg 4%
Vitamin A 0.6mg 20%
Iron 0.9mg 5%
Calcium 50.2mg 5%
Amount Per 100 g
Calories 376.39 Kcal (1576 kJ)
Calories from fat 262.52 Kcal
% Daily Value*
Total Fat 29.17g 86%
Cholesterol 82.16mg 53%
Sodium 79.55mg 6%
Potassium 106.1mg 4%
Total Carbs 28.13g 18%
Sugars 16.69g 128%
Dietary Fiber 1.04g 8%
Protein 2.3g 9%
Vitamin C 1.4mg 4%
Vitamin A 0.3mg 20%
Iron 0.5mg 5%
Calcium 26.1mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.7
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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