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Meringue-Topped Spice Cupcakes Recipe

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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.

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Meringue-Topped Spice Cupcakes Recipe

Prep: 20 min. + standing Bake: 30 min. + cooling

Yield: 12 Servings

20 30 50

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

Place egg whites in a bowl; let stand at room temperature for 30 minutes.
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.
Fill paper-lined muffin cups half full. Bake at 350° for 20 minutes.
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.
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.

Nutritional Facts 1 serving (1 each) equals 253 calories, 11 g fat (5 g saturated fat), 58 mg cholesterol, 154 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Meringue-Topped Spice Cupcakes in Country Woman March/April 2004, p40

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