Hello again and top of the meringue to you!
We saw summer's departure just over a week ago, which means it's time to transition to comfort, both in the closet and the kitchen.
If you're not quite ready for the seasonal transition, these cupcakes are the perfect way to keep one foot sandal-clad and lingering in the summer warmth, and the other, knee high in Fall boots. With a warm, spicy pumpkin cupcake base topped with light, airy meringue, these season straddlers are a tasty, balanced compromise.
When topping your next batch of cupcakes, skip the butter in your Swiss Meringue Buttercream and bake up a batch of these gluten-free goodies. A surprisingly fun departure from the traditional butter-laden topping. In a single bite, your taste buds are comforted by the warmth of cinnamon, ginger, and nutmeg and simultaneously perked up by the light crunch of these melt-in-your-mouth meringues. Summer and Fall in one irresistible bite!
As I begin to transition my closet from the light and airy to the the warm and fuzzy, my kitchen, too, is starting to move to more 'comfort' recipes. You know...pumpkin and spice and everything nice.
So what's your favourite fall comfort food?
More Meringue & Fall Comfort:
Spicy Pumpkin Mini Bundt Cakes
Cocoa Rouge Meringue
Chai Eggnog Latte Cupcakes
Raspberry Coconut Meringue
Spicy Pumpkin Mini Bundt Cakes
Cocoa Rouge Meringue
Chai Eggnog Latte Cupcakes
Raspberry Coconut Meringue
Servings: 18
Ingredients
- 1 batch of your favourite cupcake recipe I used this Spicy Pumpkin Bundt recipe from Martha Stewart
- 200 g superfine sugar
- 100 g egg whites
- ¼ teaspoon cream of tartar
- 1 pinch of salt
- ½ teaspoon pure vanilla extract
- 1 small drop of Americolor Soft Pink gel food coloring
Instructions
- Preheat oven to 250ºF.
- Ensure everything is grease-free. Use lemon juice or vinegar to clean the mixing bowl and all utensils being used.
- Prepare two cookie sheets by lining with Silpat mats or parchment paper.
- Place egg whites, cream of tartar, and salt in the bowl of an electric mixer, and mix on medium speed until soft peaks form.
- Sprinkle in the sugar a little at a time. Once all the sugar is added, turn mixer to high, and whip to stiff peaks.
- Add the vanilla extract and the food color, then whip for a few seconds until color is evenly incorporated.
- Using a decorating bag and the Wilton 2A round piping tip, pipe meringue onto lined baking sheets.
- Bake for 40-50 minutes, depending on your oven. Turn oven off and let cool for an hour or two.
- Pipe a dot of pumpkin butter onto each cupcake to act as glue and top each cupcake with a baked meringue.
- Open wide and enjoy!
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
DebEastofEdenCook says
What glorious little treats! It is indeed a time of transition and a bit of pumpkin comfort is a festive way to begin autumn!
I Sugar Coat It! says
Thanks for the warm note.
Mallory @ Because I Like Choco says
This is such a cool idea to use meringues instead of icing! Love it!
I Sugar Coat It! says
Surprisingly good together! Thanks for dropping by, Mallory!
Regina @SpecialtyCakeCreations says
I love this idea of meringue topped cupcakes. Tried making meringues earlier this year to decorate a cake with, but failed at whipping up the egg whites (we had just returned to Canada and didn't have my baking mojo back yet). Seeing these I definitely want to try myself again on meringues - maybe for Christmas 🙂
I Sugar Coat It! says
Do it, do it! I made and gifted a bunch last xmas - probably will again this year!
01VanillaBean01 says
What a nice idea, adding meringue on the top of your cupcakes instead of frosting. I love that you called these *season straddlers*. They look so pretty and were beautifully photographed.
Radhika says
That looks fabulous J. But it would become a sticky mess in seconds here, if I were to try it 🙂