food

Candied Yams Cupcakes

Why not turn your favorite Thanksgiving side into what it wants to be – dessert.

food

Candied Yams Cupcakes

Why not turn your favorite Thanksgiving side into what it wants to be – dessert.

Ingredients

Candied Yam Cupcakes

  • 429 grams all-purpose flour
  • 3 teaspoons baking powder
  • 265 grams caster sugar
  • 1/2 teaspoon salt
  • 375 milliliters of milk
  • 125 milliliters vegetable oil
  • 125 grams butter
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs

Filling

  • 2 medium yams (sweet potatoes) peeled and chopped
  • 1 egg (for yam filling)
  • 60 milliliters maple syrup
  • 3 tablespoons water (to use for steaming yams in microwave)

Marshmallow Frosting

  • 1/4 teaspoon cream of tartar (or freshly squeezed lemon juice)
  • 8 egg whites
  • 500 grams caster sugar
  • 1 teaspoon vanilla extract

Steps

Candied Yam Cupcakes

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
  3. Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  5. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Add a tablespoon. of your yam filling on top and bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.
  6. Frost your cupcakes using a plain tip fitted on the end of a piping bag.
  7. Using a kitchen blow torch carefully toast the marshmallow frosting.
  8. **Tip: When making the frosting, make sure the mixture doesn't heat up too much. You want to avoid letting it sit idle for too long while it's on the pot as it will cook the egg, and if that happens, there's no going back.

Filling

  1. To prepare your yam filling simply place your yams in a large microwave safe bowl with a little cup of water in the center. The water will help create a steam effect in the microwave and keep the yams from developing a dry skin. Microwave for 10 min at a time (turning each time) until tender. Let them cool down a little (so they're warm and not hot).
  2. Add the yams to a food processor along with 1 egg and maple syrup. Blitz on high until everything is well combined and smooth. Set aside.

Marshmallow Frosting

  1. While the cupcakes are baking and cooling you can prepare your marshmallow frosting by placing about an inch of water to a medium sized pot and bring it to the boil.
  2. Add your egg whites, sugar and cream of tartar to a large, clean metal bowl. Mix using a whisk or hand held mixer to help combine all the ingredients.
  3. Place the bowl with the egg mixture on top of your pot of boiling water making sure the bottom of the mixing bowl doesn't touch the bottom of the pot. Mix on high speed for 5 min or until the sugar in the mixture completely dissolves. You can check this by dipping two (clean) fingers into the mixture and if you can't feel any grains of sugar it's ready to take off the pot. Mix on high speed once you've taken it off the heat (about 5-6 min) until the mixture cools down and gets thick and glossy. You want to reach stiff peaks so that the frosting holds it's shape well.