This goes well with the sweet potato cupcakes. So pretty and tasty. Make them for that next potluck.

TOASTED MARSHMALLOW FROSTING
1/2 cup white sugar
2 egg whites
3 tablespoons cold water
1/4 teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla
1/2 cup marshmallow cream

Whisk together sugar, egg whites, water, cream of tartar and salt in heatproof mixing bowl. Set bowl over saucepan of simmering water, making sure the bowl does not touch the water. Beat with an electric mixer until mixture reaches at least 165 F. and stiff peaks form, 6 to 7 minutes. Remove from heat and beat 1 minute more. Add vanilla and marshmallow cream, beating until just combined. Transfer frosting to a pastry bag fitted with a large round or star tip pipe and onto cupcakes. Or use a knife to frost cupcakes generously with lots of swoops and swirls. Set oven rack 6 inches from heat source and preheat broiler. Arrange 3 or 4 cupcakes on a baking sheet and place under broiler. Toast until frosting just starts to brown, about 90 seconds. Check every 20 seconds, and reposition baking sheet if necessary. Repeat with remaining cupcakes until all are toasted.