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Meringue-Topped Spice Cupcakes

By: Pam Good  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 78 people have saved this

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

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 mixing bowl; let stand at room temperature for 30 minutes. Meanwhile, in another mixing bowl, cream butter and brown sugar. Add the egg yolks, milk and vanilla; mix well.
  2. Combine the flour, pumpkin pie spice and baking soda; add to the creamed mixture until combined. Fill paper-lined muffin cups half full. Bake at 350 degrees F for 20 minutes.
  3. 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.
  4. 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 4, 2007 by EZMERELDA129 
Great after they've sat for a day. I might do cream cheese frosting instead of meringue next... MORE

 
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