Meringue Topped Cupcakes

It’s getting dangerously close to the beginning of winter, which means it’s almost time to transition to comfort, both in your footwear and in the kitchen. If you’re not quite ready for the seasonal transition, these cupcakes from Jacquee of I Sugar Coat It  are the perfect way to keep one foot lingering in the summer warmth and the other knee high in autumn boots. With a warm, spicy pumpkin cupcake topped with light, airy meringue, these treats 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 perked up by the light crunch of these melt-in-your-mouth meringues. This recipe puts fall and summer into one irresistible bite!

 

–1 batch of your favorite cupcake recipe (We used the Spicy Pumpkin recipe from Martha Stewart)
–200 g superfine sugar
–100 g egg whites
–1/4 teaspoon cream of tartar
–1 pinch of salt
–1/2 teaspoon pure vanilla extract
–1 small drop of pink gel food coloring

1. Preheat oven to 250 degrees F.
2. Prepare two cookie sheets by lining with Silpat mats or parchment paper.
3. Place egg whites, cream of tartar, and salt in the bowl of an electric mixer, and mix on medium speed until soft peaks form.
4. Sprinkle in the sugar a little at a time. Once all the sugar is added, turn mixer to high, and whip to stiff peaks.
5. Add the vanilla extract and the food color, then whip for a few seconds until color is evenly incorporated.
6. Using a decorating bag and the Wilton 2A round piping tip, pipe meringue onto lined baking sheets.
7. Bake for 40-50 minutes, depending on your oven. Turn oven off and let cool for an hour or two.
8. Top each cupcake with a meringue.

Do you have another recipe that’s perfect for the end of summer?

Photos and Recipe by Jacquee of I Sugar Coat It