Pumpkin Cupcakes with Brown Sugar Meringue
These cupcakes are super moist and delicious. The pumpkin, the spice mix and the flavor of the burnt brown sugar meringue make them the best fall treats!
Servings: 16 cupcakes
Ingredients
For the cupcakes
- 120 g Brown Sugar
- 100 g White Sugar
- 230 g Melted butter
- 2 Eggs
- 400 g Pumpkin Puree
- 220 g All purpose Flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 2 tsp Cinnamon powder
- 1 tsp Ginger
- ¼ tsp Nutmeg
- ¼ tsp Cloves
- 1 Pinch of salt
- 4 tbsp White sugar for sprinkling
For the Brown Sugar Meringue
- 4 egg whites 140g
- 300 g Brown Sugar
- To decorate pumpkin seeds and white chocolate pearls
Instructions
For the cupcakes
- Preheat the oven to 180°C or 350°F. Line a cupcake tray with paper cups.
- In a bowl, place both sugars, eggs, pumpkin puree and melted butter (warm or at room temp) and mix with a hand mixer until combined.
- Mix and sift together the dry ingredients. Add them to the liquid mixture and whisk until combined.
- Scoop the batter with an ice cream scoop or 2 spoons and fill out the cups to ¾ of their capacity. Sprinkle each cupcake with sugar on top.
- Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted comes out clean. Let cool before decorating.
For the Brown Sugar Meringue
- Place the sugar and egg whites in a heat-resistant bowl and place in a bain-marie over medium heat. Make sure that the water does not touch the bottom of the bowl.
- Mix constantly with a hand mixer (do not beat, just mix). When the mixture reaches 60°C or 140°F, remove from the heat and transfer to the stand mixer bowl.
- Beat at max speed until the mixer bowl reaches room temperature and the meringue is firm and shiny.
- Fill a piping bag with the meringue and decorate the cupcakes. I used a star piping tip. Decorate with pumpkin seeds and white chocolate pearls.
