Thanksgiving Throwback Cupcakes

I'll admit it was a lofty goal to think I could a) jump into a food blog, and b) jump into the Cupcake Hero challenge all in one fell swoop...but I'll give myself an A for effort at least.
The theme ingredient for the Hero challenge this month was marshmallows...so I racked my little pea brain and one of the first things that came to mind when I thought marshmallows...was my Mom's Thanksgiving side dish of sweet potatoes topped with marshmallows...and I do love that...so I decided THAT would be my angle for the challenge. My goal was for the cuppie to be reminicient of that side dish...therefore...Thanksgiving Throwback (since it's March..and not November). Also, I apologize for my lame attempt at staging a "cool" picture...the lighting in my kitchen pretty much sucks in the evening, and I put the cuppies on top of a faux pumpkin.
I wasn't really sure how it would work on a Sweet Potato cupcake, didn't have sweet potatoes, so I used SP's good friend Pumpkin.
Basically Thanksgiving Throwback ='s Pumpkin Cupcake w/Toasted Marshmallow Frosting
Pumpkin Cupcake (makes approx 24)
1 1/2 c whole wheat flour
1 c flour
3/4 c sugar
2 tbls baking power
2 tbls ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
3 eggs
1 c milk (I used evaporated b/c Husby had polished off my gallon)
1/2 c oil
1 c pumpkin (I used canned)
3/4 c raisins
1 tbls vanilla
Preheat oven t0 350. In large bowl combine both flours, sugar, baking powder and spices. In medium bowl combine remaining ingredients. Add to the flour mixture, stir until just moistened. Place cupcake wrappers in tin, and fill 2/3's full. Bake 20 minutes, remove and cool on wire rack.
Marshmallow Frosting-
2 egg whites
1/4 tsp salt
1/4 c white sugar
3/4 c white Karo syrup
1 1/4 tsp vanilla
Beat egg whites and salt with mixer until foamy. Gradually beat in sugar until glossy. Beat in Karo in bits at a time until frosting forms peaks. Fold in vanilla. (I actually added in powdered sugar as well b/c I couldn't get it to peak w/just the Karo).
Frost your cooled cups, then pop under a hot broiler until toasty.
Here is where my honesty checks in. These cuppies were just "ok" in my opinion. They didn't really remind me of the sidedish. The cupcake by itself was good, and the toasted marshmallow frosting was awesome when you peel it off. But did I really achieve my "bite into this and be reminded of this", no. But that's ok! I think that all the spices in the cupcake might have overwhelmed the actual "inspiration"...so play with it if you'd like, and let me know how yours turn out!

Comments

slush said…
They are awesome! So very creative, which rocks. Thanks so much! xo~ laurie
Allison said…
ooooh man those sound sooo good! I adore sweet potatoes so I'd love to see a sweet potato version of these cupcakes! Wonderful idea, and it's great that they're still amazing with the pumpkin!