Meringue-Topped Spice Cupcakes |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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These yummy cupcakes from Pam Good of Washington Island, Wisconsin are moist and tender and capped with swirls of golden brown meringue. I found the recipe in an old cookbook I picked up at an auction. My dad pronounced it a winner the first time I made it, she writes. Ingredients:
2 eggs, separated |
1/2 cup butter, softened |
1 cup packed brown sugar |
2/3 cup milk |
1/2 teaspoon vanilla extract |
1-1/2 cups cake flour |
1-1/4 teaspoons pumpkin pie spice |
1/2 teaspoon baking soda |
1/4 teaspoon cream of tartar |
1/4 cup sugar |
1/4 cup ground pecans |
Directions:
1. Place egg whites in a bowl; let stand at room temperature for 30 minutes.
2. Meanwhile, in another bowl, cream butter and brown sugar. Add the egg yolks, milk and vanilla; mix well. Combine the flour, pumpkin pie spice and baking soda; add to the creamed mixture until combined.
3. Fill paper-lined muffin cups half full. Bake at 350° for 20 minutes.
4. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold in nuts. Spread about 2 tablespoons over each cupcake.
5. Bake 11-12 minutes longer or until golden brown and a toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.
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