The Ultimate Thanksgiving Cupcake!

Описание: Subscribe for more recipes! http://bit.ly/SubTheHungryWinos

Big thanks to Austin Evans and Lew (AKA UnboxTherapy) for being our taste testers!
   / austinevans  
   / unboxtherapy  

Big thanks to Dom (MacMixing) for holding down Camera 2!
   / macmixing  


Our Cranberry Sauce Recipe
   • Citrus Cranberry Sauce with a Kick!  

FULL RECIPE

Ingredients
Cupcakes (24 ea.)
¾ cup butter, at room temperature
2¼ cups brown sugar
3 eggs
1½ teaspoons vanilla extract
1½ cups cooked, mashed sweet potatoes
3 cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1½ teaspoons ground cinnamon
¾ teaspoons ground ginger
¾ teaspoon ground nutmeg
½ teaspoon ground cloves
¾ cups milk

Marshmallow Frosting
4 egg whites, at room temperature
1 cup sugar
⅔ cup corn syrup
1 teaspoon vanilla extract

Finishing Salt
Course Finishing salt
Fresh Rosemary
Fresh Sage


Instructions
CUPCAKES

Preheat the oven to 350F.

1. Cream the butter and brown sugar in the mixer until light and fluffy. Add the eggs, one at a time, scraping down the bowl between additions. After the eggs are incorporated, add vanilla and then the yams and give it one final mix.

2. In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Mix half of the flour mixture into the sweet potato mixture, followed by the milk, then the remaining flour.

3. Pour or scoop the batter into the prepared cupcake liners, filling each about ¾ full. Bake until the center springs back when touched, 19 to 24 minutes.

4. Cool on a wire rack for at least 30 minutes before constructing the finished cupcakes.


MARSHMALLOW FROSTING

1. Heat the sugar and corn syrup over medium heat until it comes to a full boil, and then remove from the heat.

2. In a stand mixer, beat the egg whites until they form stiff peaks.

3. Once the egg whites are stiff, slowly pour in the hot sugar mixture. Do not scrape the sides of the bowl, or you will have sugar crystals in the frosting. Beat the frosting until it forms a shiny, marshmallow frosting, 5-7 minutes.

HERB FINISHING SALT

1. Spray or coat your herbs in olive oil and place in a preheated 350ºF oven for about a minute.

2. Crumble your herbs into some coarse finishing salt and let the flavors infuse for about 20 minutes.

CONSTRUCTING THE CUPCAKES

1. With a small knife cut a small circle in the center of the top of the cupcake. Scoop out a tiny amount of the cupcake to make room for the cranberry filling.

2. Fill the newly made hole with your Cranberry sauce. You can either cap the cupcake with the portion you cut out or just leave the cranberry sauce showing.

3. Pipe the frosting onto the cooled cupcakes.

4. Sprinkle the herb finishing salt on top. Do this before torching because once torched the salt will not stick to the marshmallow.

5. Use a kitchen torch to toast the frosting.

ENJOY!