Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes
Did you know this Sunday is National Toasted Marshmallow Day? In honor of the day, our recipe line up is all about - you guessed it - marshmallows!
Sweet Potato Cupcakes with Toasted Marshmallow Frosting (found on Allrecipes.com)
Ingredients:
½ cup butter, room temperature
1 ½ cups brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup cooked, mashed sweet potatoes
2 cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup milk, room temperature
Marshmallow Frosting:
⅓ cup white sugar
¼ teaspoon cream of tartar
1 pinch salt
2 egg whites
3 tablespoons cold water
1 teaspoon vanilla extract
½ cup marshmallow creme
Preparation
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.
Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes.
Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture.
Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack.
To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.
To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.
Marshmallows with Coconut (found on Allrecipes.com)
Ingredients
1 serving cooking spray
½ cup cold water
2 (.25 ounce) packages unflavored gelatin
¾ cup water
2 cups white sugar
1 teaspoon vanilla extract
1 pinch salt
2 cups toasted coconut, or more to taste
Preparation
Spray an 8-inch square baking pan with cooking spray.
Mix cold water and gelatin together in a bowl until gelatin is dissolved.
Bring 3/4 cup water to a boil in a saucepan; add sugar and bring back to a boil. Pour sugar mixture over gelatin mixture; add vanilla extract and salt. Beat with an electric mixer until fluffy, about 20 minutes.
Spread mixture in the prepared baking pan; chill in the refrigerator for 8 hours to overnight.
Cut marshmallows into squares with a knife dipped in hot water. Press squares into the toasted coconut
Grilled Marshmallow Nutella (found on Allrecipes.com)
Ingredients
2 tablespoons chocolate-hazelnut spread (such as Nutella®)
4 slices bread
1 cup miniature marshmallows, or as needed
1 tablespoon butter
Preparation
Spread chocolate-hazelnut spread evenly over 2 slices of bread. Arrange marshmallows over chocolate-hazelnut spread. Place remaining 2 slices bread over marshmallows creating 2 sandwiches. Spread butter over both sides of each sandwich.
Place both sandwiches in a skillet over medium heat and grill until golden brown, about 5 minutes per side.
Enjoy your weekend!