The only April Fools you’ll find here is that I absolutely lied about what sparkling varietal I’d be trying this week. I had a Blanc de Noir picked out– signed, sealed, delivered, but then this Lambrusco left field-ed me.
Elephants Deli is dangerous. There are too many delicious things to taste and try, not to mention household items like sparkling candlesticks that I probably don’t need. I stopped in for a quick bite over the weekend. It was my boyfriend’s first trip and I quickly lost him. While waiting in line to pay, he emerged victorious from the wine section, clutching a bottle of Lambrusco. He looked way too pleased with himself to argue, so that Lambrusco was purchased and the Blanc de Noir will be saved for a later date. First world problems.
Luckily this Lambrusco was the perfect complement to this week’s cupcake. “La Collina”, hails from a “hippie-like commune co-op” in the hills of Emiligia Romagnan, that’s been there since 1975. Sometimes Lambruscos can be a bit too fruity, and this one does have its share of dark berries, but it also has a very dry finish. It’s a little bit heavier than sparkling varietals that are made from Chardonnay or Pinot Gris grapes, which worked in my favor.
This week’s cupcake was another request, and one that I was happy to oblige– Sweet Potato with Marshmallow Glaze! Totally out of my comfort zone, and not too many ideas around how to execute, it’s been on my mind since last weekend. I’ve been at odds with cooking with fruits for awhile now, but I think I may have solved this issue by experimenting with different types of flour. I’ve found cake flour to be the best, specifically King Arthur Unbleached Cake Flour. The higher level of acidity helps the cupcakes rise, instead of collapsing. The low protein content makes sure that my cupcakes are light and fluffy.
I loved these cupCAKES, and will definitely make them again, but the frosting may have been among the top five most frustrating batches I’ve ever dealt with. You’d think that the already fluffy texture of marshmallows would work in my favor, but that was not the case. Once the marshmallows were cooked down and mixed with confectioners sugar, a “whipped” frosting was forcefully removed from the equation. Instead…a verrry sticky glaze, with a garnish of cinnamon oat cluster for crunch was the result. Very yummy, but you will need a couple of napkins on hand. Also a heads up that you’re probably consuming about 1000 calories with one of these. I’ll work on a more healthy option…
Recipe (makes 12):
- 2 sweet potatoes
- 1 cups granulated sugar (white)
- 1 cup granulated sugar (golden brown)
- 2 cups cake flour
- 2 eggs
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ginger
- 2 tsp cinnamon
- 1 tsp all spice
- 1 tsp cloves
- 1 tsp nutmeg
- 1 cup butter
- 1 bag marshmallows
- 16 oz confectioners sugar
- 1 tsp vanilla
- 3 tsp heavy whipping cream
- KIND Cinnamon Oat Clusters for garnish (there, that’s your healthy addition!)
Pre-heat oven to 350 and line cupcake tin. Boil sweet potatoes on high for 30 minutes or until soft. Melt butter and puree with sweet potatoes, milk and eggs. Add dry ingredients and beat until smooth. Bake for 20-25 minutes.
Put marshmallows in glass bowl and place in pot over medium heat. Stir constantly for 20 minutes until marshmallows have melted down to pliable consistancy. Beat with heavy whipping cream, confectioners sugar and vanilla. Texture will be extremely sticky. Apply to cupcakes using small spoon and work the frosting in a circular motion until the top of the cupcake is covered to your preference. Garnish with KIND cinnamon oat clusters. Enjoy!
Hope everyone has a wonderful week!