• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 12
    OK

    Mini Marshmallow Mummy Cakes

    These Mini Marshmallow Mummy Cakes are made with sweet potato panela cake and coconut whipped cream topped with gooey roasted marshmallows. 


    Ingredients
    For the Sweet Potato Panela Cake
    3
    eggs, seperated
    3/4
    cup
    sugar
    1/4
    cup
    shredded panela
    2/3
    cup
    sweet potato puree
    1
    cup
    flour, sifted
    1
    teaspoon
    baking powder
    1/2
    teaspoon
    baking soda
    1
    teaspoon
    vanilla
    1/4
    teaspoon
    cinnamon
    For the Filling & Topping
    1
    9-ounce tub whipped topping
    *
    mini marshmallows
    Directions
    Preheat oven to 350 F. Line cupcake tin and set aside.
    In a stand mixer fitted with a whisk, whip egg whites until fluffy. Slowly add sugar and panela, whipping on high until stiff peaks form.
    Change to paddle attachment. Add yolks one at a time while mixing on speed 2, then add sweet potato and mix another 10 seconds.
    Sift flour baking powder and baking soda together. Slowly add in dry ingredients to wet batter. Increase to speed 3 and add vanilla and cinnamon.
    Fill cupcake liners 2/3 way full and transfer to oven. Bake for 12 minutes or until a toothpick inserted in the center emerges clean.
    Remove cupcakes from tin and place on cooling rack. Allow to cool completely. Once cool, remove liners and hand tear or chop cupcakes into bite sized pieces.
    Using one jar at a time, alternate layers of cake and CocoWhip until you reach the top. Repeat with remaining cake, CocoWhip and jars. Once jars are full, roast marshmallows on an open flame. Top each jar with a few marshmallows, ensuring that the mouth of the jar is completely covered in charred marshmallow.
    To decorate the jars and mummify them simply wrap with a bit of gauze. Double sided tape and a few candy eyes are great or use magic marker to create a few spooky faces!

    The base number of servings for this recipe is 12
    OK

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