One of my favorite thanksgiving side dishes growing up was Apple Mallow Yam Yum. A baking dish filled with candied yams, apples, brown sugar, butter, walnuts and dotted with marshmallows. The kitchen would be filled with the sweet smell of yumminess. Ooey gooey melted marshmallows, slightly tinged…thick syrup…crunchy pecans…what wasn’t there to like? I tried to bring this tradition to my family and they’ll have no part of it. So, I tried it in a cupcake form.
The consistency of the cooked cupcake is dense, similar to a pumpkin muffin. I need to figure out a way to make it more airy. If it didn’t have a filling I think it would be too thick. The ganache didn’t set as much as I would have liked, next time I’ll add less cream, and maybe let it set in the refrigerator longer. And of course I didn’t have regular pecans in the house. I used a Trader Joe’s mix of pecans, dried cranberries and rosemary. I didn’t mind the savory with the sweet at all, and I did like the addition of cranberry. Now I’m wondering how fresh cranberries would taste in the batter…
What you need:
- 1 1/2 c all-purpose gluten-free flour
- 1 c cane sugar
- 1/4 c brown sugar
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp fleur de sel (French sea salt)
- 1/2 c EVOO
- 1/4 c vanilla soy milk
- 1/2 c of cooked, pureed sweet potatoes
- 1 tsp vanilla
- 2 eggs
- 1/2 c mascarpone cheese
- 1/2 c apple butter
- 2 tbs brandy
- 2 tbs brown sugar
- 1 c white chocolate chips
- 1 c Marshmallow Fluff
- 1/4 c heavy cream
- 1/4 c toasted pecans, chopped
- 48 mini-marshmallows, toasted
What you do:
- Preheat oven to 350°.
- Line muffin tin with cupcake liners. (either 12 large or 24 mini)
- In large mixing bowl, whisk sugar, flour, xanthan gum, baking soda, baking powder, cinnamon and salt.
- In small mixing bowl, whisk oil, apple butter, vanilla and eggs.
- Add wet mixture to dry, stirring to combine.
- Add shredded apple.
- Divide cupcake batter evenly.
- Bake 20-23 minutes (for large, 10-13 for mini)
- In small bowl, mix mascarpone, apple butter, brandy and sugar.
- Hollow center of each cupcake and fill with mascarpone mixture. (I use a strawberry huller for mini-cupcakes)
- Replace hollowed-cupcake pieces.
- In double boiler bring cream to a simmer.
- Add fluff and white chocolate.
- Rest mixture for 5 minutes.
- Whisk mixture until smooth.
- Refrigerate until set.
- Dip cupcakes into ganache.
- Sprinkle with nuts.
- Top with toasted marshmallows, if desired
- Refrigerate until set.