Description
Delightful sweet potato cupcakes topped with airy toasted ginger meringue, offering a cozy dessert experience.
Ingredients
- 1 ½ cups all-purpose flour (or gluten-free blend)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ½ cup coconut oil (melted) or unsalted butter
- ½ cup coconut sugar or brown sugar
- 2 large eggs
- 1 cup mashed roasted sweet potato (about 1 medium potato)
- 1 tsp vanilla extract
- ½ cup milk (dairy or plant-based)
- 3 large egg whites, room temperature
- ¾ cup granulated sugar
- ¼ tsp cream of tartar
- 1 tsp fresh grated ginger (or ½ tsp ground ginger)
- Pinch of salt
Instructions
- Preheat the oven to 400°F (200°C). Use a fork to pierce a sweet potato and roast it for about 45 minutes until it’s tender. Let it cool, then scoop out the flesh and mash until smooth. Set aside.
- Lower the oven temperature to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- Whisk together the flour, baking powder, baking soda, salt, and all the spices in one bowl.
- Beat the coconut sugar, melted oil, eggs, vanilla, and the mashed sweet potato until creamy and smooth in another bowl.
- Fold in the dry ingredients gradually, alternating with milk until the batter is combined and smooth.
- Divide the batter among the cupcake liners and bake for 18 to 20 minutes. A toothpick inserted in the center should come out clean. Allow the cupcakes to cool completely.
- Whisk the egg whites, granulated sugar, cream of tartar, salt, and ginger in a heatproof bowl set over simmering water until the sugar dissolves and the mixture reaches 160°F (71°C).
- Transfer the bowl to a stand mixer and beat on high speed until stiff, glossy peaks form (about 5 to 7 minutes).
- Pipe the meringue onto cooled cupcakes in swirls or peaks and use a kitchen torch to lightly toast until golden brown.
Notes
For best results, ensure egg whites are at room temperature before whisking. Don’t overmix the batter.