Sweet Potato Cakes with Marshmallow Buttercream

Directions

Sweet Potato Cakes

1. Preheat oven to 350°F (176°C). Lightly grease 2 muffin pans or mini square brownie pans (yields 20 mini cakes).
   
2. In a small bowl mash sweet potatoes with water. Mix until combined and set aside. 
   
3. In a medium bowl, combine Kinnikinnick All Purpose Flour Blend, baking soda, baking powder, cinnamon and salt. Set aside.
4. In a separate bowl, cream butter and sugars until smooth. Add eggs one at a time, mixing after each. Add vanilla extract and sweet potato mixture. Mix until combined.
5. Slowly add dry mixture to creamed mixture, mixing after each addition.
6. Pour batter into greased cake pans. Spread batter evenly.
7. Bake in preheated oven for 25 minutes (cakes will spring back to the touch when done).
8. Remove from oven and let cool slightly before inverting pans to remove cakes. Let cool completely.
   Yields 20 individual cakes
   

Marshmallow Buttercream

1. In medium bowl, mix butter until smooth.
2. Add Marshmallow Fluff and milk. Continue to mix until smooth and fluffy.
3. Slowly add icing sugar, mixing after each addition. Mix until fully incorporated and Marshmallow Buttercream is smooth.   
   

Assembly/Decoration

Fall 

1. Place a star piping tip in a pastry bag. Fill with Marshmallow Buttercream.
2. Pipe icing on top of each individual cake.
3. Sprinkle with cinnamon and decorate with an optional gooseberry. 
   

Ghosts

1. Place a round piping tip in a pastry bag. Fill with Marshmallow Buttercream.
2. Pipe a mound of icing (getting smaller towards the top) on each individual cake.
3. Using a paint brush or food colouring pen, draw 2 black dots on each mound for eyes.