Happy Thanksgiving to all of our followers! We love you. In the spirit of the holiday, we made sweet potato cupcakes this week. The sweet potato cake has whiskey soaked currants floating in it. We then topped each cupcake with a fluffy homemade marshmallow topping and torched it to perfection. It came out sort of like a marshmallow hot off of a campfire! Win. Next we put a sliver of candied bacon on some of them, which was a personal highlight for me. We experimented with both a gluten free and an all-purpose flour batch. The gluten free batch pleasantly surprised us. The batter was very thick, and came out a bit more dense than the other batch. We decided we will be adding a 1/4 cup of apple sauce to the gluten-free batch next time to help with moisture.
Currants soaking in whiskey!
The gluten-free batch held the same shape before and after baking. So thick!
Candied bacon. mmmmmm
Whipping up the marshmallow on the stove first.
Hand-mixed to completion.
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