Dessert: Pumpkin Cupcakes with Meringue Frosting

Ingredients

Cupcakes

  • 1 cup canned pumpkin pie filling
  • 1 cup canned crushed pineapple (including the juice)
  • 2 eggs
  • 1/4 cup canola oil
  • 2 teaspoons cinnamon
  • 1/4 cup milk
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder

Frosting

  • 1/4 cup white sugar
  • 1 teaspoon vanilla
  • 2 tablespoons water
  • 2 egg whites
  • 1/4 teaspoon lemon juice

Directions for Preparation

Cupcakes

  1. Preheat oven to 350F
  2. In a medium mixing bowl, mix the first 6 ingredients until well blended.
  3. In a second bowl, blend baking powder into flour.
  4. Add the flour mixture into the wet ingredients and blend gently.
  5. Spoon the mixture into a greased muffin tin;
  6. Bake for 20 minutes
  7. Let cool then ice with frosting.

Frosting

  1. In a small saucepan bring 1/4 cup white sugar, 1 teaspoon of vanilla, 2 tablespoons of water to a boil.
  2. Put aside to cool.
  3. Ten minutes later, whip 2 egg whites using a hand blender while very slowly pouring in the sugar mixture. This should take about 5 minutes.
  4. Add 1/4 of a teaspoon of lemon juice and continue to beat until egg whites stiffen.
  5. Top each cupcake with 2 tablespoons of frosting.
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