Pumpkin cupcakes with meringue frosting

Celebrate Mom all month with this easy recipe

Per Cupcake/1.5 tbls icing 145.8/20.1 kcalories, 57.4/6.4 g fat, 1.5/0 g fibre,

Recipes Ingredients:
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 INGREDIENTS
1/4 cup white sugar
1 teaspoon vanilla
2 tablespoons water
2 egg whites
1/4 teaspoon lemon juice

Easy Directions:

CUPCAKES

1. Preheat oven to 350 degrees Farenheit
   
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; Bake for 20 minutes
6. 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. 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.
3. Add 1/4 of a teaspoon of lemon juice and continue to beat until egg whites stiffen.
4. Top each cupcake with 2 tablespoons of frosting.

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Shopping list for the Pumpkin cupcakes with meringue frosting

E D Smith Pie Filling Pumpkin,540ML
Dole Pineapple Crushed,398ML
Magic Baking Powder, 450G
Best Value Flour All Purpose, 2.5KG
Club House Extract Artific Vanilla, 125ML

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