Beef, Family Recipes by Revolution Barbecue, Recipes, Recipes by Glenn Connaughton
Delightful Fusion: Bourbon Cupcakes with Marshmallow Frosting
Embarking on the culinary adventure of crafting Bourbon Potato Casserole Cupcakes with Marshmallow Frosting was a delightful departure from my usual routines. As someone who doesn’t often delve into baking, the prospect of blending savory casserole elements into a sweet treat was both exciting and refreshing. The process itself turned into a joyous affair, transforming my kitchen into a haven of warmth and aromatic spices.
What added an extra layer of delight to this baking escapade was involving my family in the process. Their excitement and anticipation as we combined the sweet potato puree, spices, and that dash of bourbon created an atmosphere filled with laughter and shared enthusiasm. Their input and shared moments turned this baking experiment into a collaborative venture, making every step more enjoyable.
From the careful preparation of the sweet potato puree to the meticulous crafting of the marshmallow frosting, each phase was not just about creating a dessert but about creating lasting memories. As we tasted each component and assembled the cupcakes together, the joy on everyone’s faces reflected the success of this unique fusion. This experience was a delightful reminder of how culinary exploration can bring immense joy and togetherness, turning a simple recipe into a cherished memory.
Recipe by Glenn Connaughton. Read more about Glenn here.
Bourbon Potato Casserole Cupcakes
Ingredients
For the Cupcakes:
- 1 1/2 cups sweet potato puree about 3 small potatoes
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground nutmeg
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- ½ cup unsalted butter room temperature
- 2 tablespoons bourbon
- 1 teaspoon lemon zest about 1 small lemon yellow parts only
- 4 eggs
- 1 ½ teaspoons vanilla
- ⅔ cup whole milk
For the Topping:
- ½ cup dark brown sugar packed
- ⅓ cup flour
- 6 tablespoons melted butter
- 1 cup chopped pecans toasted
- 1/8 teaspoon cinnamon
- Pinch kosher salt
For the marshmallow frosting
- 4 egg whites
- 1 cup sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/8 teaspoon cinnamon
Instructions
Cook Sweet Potatoes:
- Preheat oven to 400 degrees. Place potatoes on a baking sheet, pierce each one a few times with a fork, and bake for roughly one hour or until very tender and can easily be pierced with a fork. Mash with a spoon or press through a ricer.
Make the Topping
- Mix all the topping ingredients together in a medium bowl and set aside.
Make the Cupcakes:
- Preheat your oven to 350° and line 18 muffin tins with liners.
- In a medium bowl whisk together flour, baking powder, soda, cinnamon, salt, and nutmeg; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream sugars, butter, bourbon, and lemon zest together with a hand mixer until thickened, 3-4 minutes. Add eggs one at a time, beating well between each addition. Add the vanilla with the last egg.
- Add the sweet potato puree and mix on medium until smooth and creamy, about 30 seconds.
- Alternately add flour and milk, beginning and ending with flour. I add a third of the flour then half of the milk and repeat. Fold the last flour addition in by hand to avoid over mixing.
- Scoop into prepared tins, filling almost to the top of the cup.
- Add the topping to the top of each cupcake, pressing some down inside. Bake in preheated oven 15-20 minutes or until a toothpick inserted near the center comes out with a few clinging crumbs.
- Remove from muffin tins to cool completely on a wire rack.
Make the Marshmallow frosting
- Fill a saucepan with a couple of inches of water and place it over medium heat. Bring the water to a simmer. Find a heatproof bowl that fits snugly on top of the saucepan without touching the water. This will be your double boiler.
- In the heatproof bowl, whisk together the egg whites, sugar, salt, and cinnamon.
- Place the bowl over the simmering water in the saucepan. Ensure that the bottom of the bowl doesn’t touch the water. Whisk constantly for about 4-5 minutes or until the sugar has completely dissolved. You can test this by rubbing a bit of the mixture between your fingertips to check for sugar granules. If it feels smooth, it’s ready.
- Transfer the bowl to a stand mixer or use a hand mixer. Begin whipping the mixture on high speed for about 5-7 minutes or until stiff peaks form and the mixture becomes glossy.
- Once you’ve reached the desired consistency, add the vanilla extract. Mix for an additional 1-2 minutes until well combined.
Assemble the Cupcakes:
- Once cupcakes are cool, frost with a wide piping tip.
- Toast the frosting with a kitchen torch or under a broiler, being careful not to burn the topping.
Notes
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