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Spice Cupcakes

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Ingredients
  Cake flour 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Pumpkin pie spice 1 1⁄4 Teaspoon
  Firmly packed brown sugar 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs), softened
  Milk 2⁄3 Cup (10.67 tbs)
  Eggs 2 , separated
  Vanilla 1⁄2 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
  Granulated sugar 1⁄4 Cup (4 tbs)
  Pecans 1⁄4 Cup (4 tbs), ground
Directions

1. Sift flour, salt, baking soda and pumpkin pie spice into the large bowl of electric mixer; stir in brown sugar. Add butter or margarine and milk; beat at low speed 1 1/2 minutes. Add egg yolks and vanilla, beat 1 1/2 minutes longer. Fill 12 greased muf-finpan cups half full with batter.
2. Bake in moderate oven (350°) for 30 minutes.
3. Beat egg whites and cream of tartar until foamy-white in small bowl of mixer at high speed. Beat in granulated sugar until meringue stands in firm peaks. Fold in nuts; spread on cupcakes.
4. Broil, 6 inches from heat, 4 minutes, or until golden.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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