Sweet Potato Cupcakes with Toasted Marshmallow Frosting. :D
For the cupcakes: 2 cups all-purpose flour 2 tsp. baking powder ½ tsp. baking soda ¼ tsp. salt 1 tsp. ground cinnamon 16 tbsp. unsalted butter, softened 1½ cups sugar 3 large eggs 17 oz. sweet potato puree ½ tsp. vanilla extract
For the frosting: 8 large egg whites 2 cups sugar ½ tsp. cream of tartar 2 tsp. vanilla extract
Directions: Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a medium bowl combine the flour, baking powder, baking soda, salt and cinnamon; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition. Mix in the sweet potatoes and vanilla extract, beating just until combined. Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated.
Divide the batter evenly between the prepared cupcake liners. Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with a sprinkle of brown sugar, if desired.
i just got done baking 2 very light and very delicious pumpkin pies. THIS RECIPE MAKES 2 PIES 2 15oz cans libbys 100% pumpkin 1 can 14oz sweetened condensed milk 1 can of egg nog (poured into condensed milk can) 4 eggs 2 tblsp pumplin pie spice 1/4 cup brown sugar 1 tblsp molasses
mix ingredients together with a blender at low speed for a few minutes until thoroughly mixed. POUR INTO 2 UNBAKED FROZEN PIE CRUSTS preheat oven and bake at 425* for 15 minutes reduce heat to 350* for 40 to 50 minutes or until a toothpick pushed into the center comes out clean.
allow pies t completely cool.
i kind of added my own ingredients to the original recipe and it turned out really good- just got done eating 2 pieces- very good. it is kind of lighter than other pumpkin pies i have eaten .
usually i like pineapple cheesecake on thanksgiving- made that and figured i would make a couple of pumpkin pies too.
This is one of my favorites... http://www.funadvice.com/howto/deathchocolateversion
Pumpkin pie has and always will be my favorite thanksgiving dessert :>