Candied yams are not just for Thanksgiving! The mashed yams in these cupcakes allow you to use less butter AND sugar! They have a similar flavor to carrot cake and they are so moist! The toasted marshmallow topping makes you think that you are really eating candied yams! Please ignore the fact that I used marshmallow cream from a jar. Yes- I do know that the first ingredient is corn syrup. I do realize that I could have made my own. But there's corn syrup in that also. You win some, and you lose some. Just use a little bit.
Makes 16 cupcakes
1/2 cup white sugar
1/2 cup butter
3 large egg whites
1 egg
2 cups mashed yams (I baked mine, then scooped out the innards- technical term- and mashed them)
2 1/3 cups cake flour
1 tsp ground cinnamon
1 tsp pure vanilla extract
1 tsp baking powder
1 tsp baking soda
Marshmallow Cream
2 cups marshmallow cream
2 Tbsp light brown sugar
Preheat oven to 350 degrees. In a large mixing bowl, beat together sugar and butter. Add egg whites and egg and beat well. Stir in yams.
In a smaller bowl, combine flour, cinnamon, baking powder, and baking soda. Gradually add flour mixture to yam mixture and beat well until well combined. Stir in vanilla.
Line baking cups with cupcake liners, then fill each cup ~3/4 full with batter. Bake for ~20 minutes, until toothpick inserted into the center comes out clean. Cool completely before storing in an airtight container.
Marshmallow Cream Frosting
Immediately prior to serving, place oven on high broil. Place 2 Tbsp marshmallow cream onto each cupcake. Sprinkle lightly with brown sugar. Place cupcakes onto top rack of oven and watch closely as marshmallow browns (and melts slightly)-- NOTE: this only takes ~5-10 seconds.
Remove from oven and serve! If cupcakes are to be stored, remove marshmallow topping prior to storing and repeat process prior to next serving.
