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Harvest Pumpkin Cupcakes
I made these into a pumpkin latte! Made the cake part as indicated. For the foam frosting I cooked 2 egg whites, 3/4 cup sugar, 1/2 tsp clear vanilla extract, and 1/4 cup light corn syrup in a double boiler, stirring constantly for 2 minutes. Remove from heat. Transfer to mixer and whip until stiff peaks. Frost cupcakes. Next I used Chef John's caramel sauce as a drizzle for my latte. So pretty!
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Reviewed On:
Oct. 25, 2012
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