Spice Cupcakes

the.instructor's picture

Nov. 18, 2011

Ingredients

Cake flour 1 1/2 Cup (24 tbs) , sifted
Baking soda 1/2 Teaspoon
Pumpkin pie spice
Brown sugar 1 Cup (16 tbs) , firmly packed
Butter 1/2 Cup (8 tbs)
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

GETTING READY

1) Preheat the oven to 350°F.

2) Lightly grease 12 muffin pan cups.

MAKING

3) In a large mixer bowl sift together flour, baking soda, and pumpkin-pie spice.

4) Fold in brown sugar, butter or margarine and milk.

5) Beat at low speed 1 1/2 minutes.

6) Stir in egg yolks and vanilla and beat for 1 1/2 minutes.

7) Pour the batter in muffin-pan cups until half full.

8) Bake in the oven for 30 minutes or until a toothpick inserted in cakes comes out clean.

9) Place the pan over a wire racks and allow to cool the layers for 10 minutes

FINALIZING

10) In small bowl of mixer, beat egg whites and cream of tartar until foamy-white.

11) While still beating, add in granulated sugar until meringue stands in firm peaks.

12) Fold in nuts; spread over cupcakes.

13) Broil, 6 inches from heat, for 4 minutes, or until golden.

SERVING

14) Serve at room temperature dusted with icing sugar if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 3074Calories from Fat 1171

 % Daily Value*

Total Fat 134 g206.2%

Saturated Fat 65 g325%

Trans Fat 0 g

Cholesterol

Sodium 898 mg37.42%

Total Carbohydrates 443 g147.7%

Dietary Fiber 26 g104%

Sugars 260 g

Protein 52 g104%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet