Sweet Potato Cupcakes with Toasted Marshmallow Frosting
INGREDIENTS
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For the cupcakes:
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2 cups all-purpose flour
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2 tsp. baking powder
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½ tsp. baking soda
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¼ tsp. salt
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1 tsp. ground cinnamon
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16 tbsp. unsalted butter, softened
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1½ cups sugar
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3 large eggs
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17 oz. sweet potato puree
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½ tsp. vanilla extract
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For the frosting:
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8 large egg whites
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2 cups sugar
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½ tsp. cream of tartar
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2 tsp. vanilla extract
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