Ingredients
-
1.5 cups peeled and shredded sweet potato
-
1 box spice cake mix (or add ½ tsp each of cinnamon and nutmeg to a vanilla cake mix)
-
1/2 cup light brown sugar
-
3 eggs
-
1/2 cup water
-
1/2 cup vegetable oil
-
24 marshmallows, or 12 jumbo cut in half
|
Directions
-
Preheat your oven to 350 degrees
-
Line 2 12 cup muffin pans with baking cups
-
Do not follow directions on the box, instead take a large mixing bowl and whisk together eggs, water, oil and brown sugar.
-
Add sweet potatoes to wet mix
-
Add box mix to wet mix, whisk together until combined. The mixture will be thick.
-
Scoop 1/8 cup batter into each cup
-
Bake for 20-25 minutes, or until the tops spring back when touched.
-
Either let the cupcakes cool completely or rest for 15 minutes before topping with marshmallows
-
Place under broiler in the oven for 1-2 minutes (watch them carefully to avoid burning) or toast the tops with a blow torch.
-
Add craisins or nuts for garnish
-
Enjoy!
|