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Meringue Topped Cupcakes
Fall and Summer in one irresistible bite!
Course
Dessert
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
Servings
18
Author
I Sugar Coat It
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!