*Kelly! You won the marshmallows! Send me an email with your address and I’ll pop them in the mail!*
While I love the lingering days of summer, as soon as the leaves begin to change my mind turns towards fall (my favorite season) and then it turns to baking, which is always enhanced by those first days of cool, crispy autumn air and crunchy leaves beneath your feet.
A few weeks ago the lovely folks at Chicago Soy Dairy gifted me with a couple of bags of Dandies, their vegan marshmallows, with the request that I make something creative with them. I have enjoyed playing with their Teese in the past and I am always up for a challenge, but those Dandies have just been staring at me for a couple of weeks now.
Should I make something rocky road? No, too boring.
Should I make something s’mores? No, I can’t compete with Amy’s awesomeness.
Then I remembered my great Thanksgiving love.
Like most any good Midwestern girl, one of my favorite Thanksgiving side dishes was the sweet potato (or yam, whatever) casserole, filled with juicy, sweet yams and pineapple and a marshmallow and maraschino cherry topping.
Jim absolutely loathes anything sweet that is eaten at mealtime, so when I mentioned this to him he visibly shuttered. How to please us both? Why, turn it into a dessert, of course!
The Chicago Soy Dairy folks were kind enough to send me 2 bags of Dandies– leave a comment and 1 lucky person (drawn next Monday) will win the other bag!
These soft and fluffy cupcakes are the perfect testament to fall– moist sweet potatoes with a creamy marshmallow center, a hint of nutmeg and the lightly crunchy/gooey mallow topping.
1 1/2 cups all-purpose flour
1/2 cup brown or other dark granulated sugar
1 teas. baking powder
1/2 teas. baking soda
1/2 teas. cinnamon
1/4 teas. nutmeg
1/4 teas salt
1 cup pureed sweet potato (or yam)
1/2 cup crushed pineapple (liquid drained)
1/3 cup oil
3/4 cup milk of choice
1/2 bag Dandies Marshmallows
Preheat oven to 350. Line a cupcake pan with liners.
In a small bowl, combine the flour, sugar, baking powder, soda, spices and salt. In a medium bowl, combine the sweet potato, pineapple and oil. Mix until well combined. Add the milk and whisk together thoroughly. Add the dry ingredients to the wet in two batches until just mixed.
Fill each cupcake liner 1/3 way with batter and place 1–2 Dandies in the middle. Top with additional batter to seal the Dandies in the middle. Liners should be filled to just under the top of each liner. Bake for 18–20 minutes or until a toothpick (poked at an angle to avoid the mallows) comes out clean.
Remove cupcake pan from oven. Carefully top each cupcake with 4–5 Dandies. Place cupcakes under your broiler on low for 15–45 seconds, or until puffy and very lightly browned. Remove from oven and let cool on cooling rack for 10 minutes before removing from pan to cool on rack. Top each cupcake with a dried off maraschino cherry.
Makes 12 cupcakes
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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