|Cake flour||1 1⁄2 Cup (24 tbs)|
|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|
|Cream of tartar||1⁄4 Teaspoon|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Pecans||1⁄4 Cup (4 tbs), ground|
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.
Serving size: Complete recipe
Calories 3200 Calories from Fat 1177
% Daily Value*
Total Fat 134 g206.4%
Saturated Fat 66.1 g330.6%
Trans Fat 0 g
Cholesterol 679.9 mg226.6%
Sodium 1933 mg80.5%
Total Carbohydrates 468 g156.2%
Dietary Fiber 27.3 g109.1%
Sugars 280.1 g
Protein 53 g105.9%
Vitamin A 69.7% Vitamin C 3%
Calcium 65.9% Iron 31.2%
*Based on a 2000 Calorie diet