Sweet Potato Cupcakes with Toasted Marshmallow

By Cakeyboi

I’ve been using my Multi Cooker from Redmond again. It’s an  RMC-M4502E model which has many, many uses in the kitchen. I’ve previously fried mini churros in it, baked bread and a cakein it, as well as cooking a vegetable stew in the Multi Cooker too. It’s so versatile and can do almost anything.
It looks like a slow cooker but is so much more. Check it’s functions in the image below.

I like to try different things in the Multi Cooker and this time I decided to make some cupcakes. The bowl of the Multi Cooker holds 6 large cupcake cases comfortably, so it’s perfect for making a small batch of cupcakes in one go.
I decided to make a seasonal treat, sweet potato cupcakes with toasted marshmallow. My inspiration for this was seeing Thanksgiving tables in America with bowls of sweet potato topped with mallows. This is a sweet savoury combo dish which can be found aside turkey, stuffing and the like.
This is pretty much like using pumpkin in a recipe, instead I roasted my sweet potato for one hour in the oven at 220 C, before mashing it up, letting it cool and using it in the cupcake batter. I added lots of spices and evaporated milk, to make the cupcakes flavourful and creamy.
I preheated the Multi Cooker briefly then placed the cupcake liners in the bowl after about 5 minutes. I found it best to transfer the batter to a piping bag to get it into the cases once they were in the bowl. I filled them three quarters full and clicked the lid shut and left them for 25 minutes.

After the baking time was up, I opened the lid to find the cupcakes had puffed up and resulted in a baker’s kiss – where they all touch each other slightly. I turned off the Multi Cooker and let it cool slightly before removing the cupcakes and transferring them to a cooling rack. The bowl of the Multi Cooker was completely clean, but I just took a cloth and gave it a wipe anyway.

For the topping of these cupcakes I made a simple buttercream from butter, icing sugar and vanilla and spread this on top of the cooled cupcakes. I then used this as a glue for the mini marshmallows. With them stuck in place I took my kitchen blowtorch and ran this over the top of the cupcakes until they bubbled and caramelised slightly.

The cupcakes were very tender, light and moist. The flavor was so good, full of seasonal spices such as cinnamon, ginger, nutmeg and cloves. The toasted marshmallow topping finished things off perfectly.
Just goes to show that a Redmond RMC-M4502E Multi Cooker can do just about anything in the kitchen – even make cupcakes!!
Here’s how I made them:
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Sweet Potato Cupcakes with Toasted Marshmallowsby S Vettese November-19-2015Cupcakes made with sweet potato and lots of spices. Topped with toasted mini mallows.Ingredients
  • 80 grams divided unsalted butter, softened
  • 150 grams light brown sugar
  • 1 medium egg
  • 1 1/2 teaspoon vanilla extract
  • 130 grams mashed sweet potato
  • 100 grams plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon bicarbonate of soda
  • Pinch of salt
  • 60 ml evaporated milk
  • 150 grams icing sugar
  • 1 bag mini marshmallows
InstructionsSift together the flour, baking powder, spices, bicarb and salt in a bowl and set aside.In another bowl cream together 55 grams of the butter and the brown sugar. Add the egg and vanilla and stir this through.Add the sweet potato and evaporated milk blending these through.Fold in the dry ingredients until combined and no dry ingredients can be seen.Turn the Multi Cooker on, setting it to bake for 30 minutes. After 5 minutes, open the lid and place in the cupcake liners.Fill each cupcake liner three quarters full with the batter, using a spoon or piping bag.Close the lid of the Multi Cooker and allow to cook for the remaining 25 minutes.Open the lid at the end and allow to cool slightly before removing the cupcakes to a cooling rack and allowing them to cool fully.Make a simple buttercream from the remaining butter, icing sugar and vanilla. Spread this on top of each cupcake before sticking mini marshmallows all over the top.Either with a kitchen blowtorch or under a grill, toast the mallows until they are bubbly and golden brown.Enjoy!DetailsPrep time: 20 mins Cook time: 25 mins Total time: 45 mins Yield: 6 cupcakes

I am entering these cupcakes into this month's Treat Petite - hosted this month by Kat, The Baking Explorer. The theme is Autumn and I think these are a very autumnal bake!

I'm also entering these into this month's Alphabakes hosted alternately by Caroline at Caroline Makes and this month Ros, The More Than Occasional Baker. The letter this month is M and I've used marshmallows in the recipe!
Disclosure Statement: This is a sponsored post which contains affiliate links. I have been paid to create this recipe and was sent the multicooker free to use. Any opinions expressed are my own.