Pumpkin cupcakes with meringue frosting
Celebrate mom all month with this easy recipe.
Recipes Ingredients:1 cup canned pumpkin pie filling

1 cup canned crushed pineapple (including the juice)

2 eggs
1/4 cup canola oil
2 teaspoons cinnamon
1 1/2 cups all purpose flour

1/4 cup milk
3 1/2 teaspoons baking powder

FROSTING INGREDIENTS
1/4 cup white sugar
1 teaspoon vanilla

2 tablespoons water
2 egg whites
2 teaspoon lemon juice
Easy Directions:
CUPCAKES
- Preheat oven to 350 degrees Farenheit.
- In a medium mixing bowl, mix the first 6 ingredients until well blended.
- In a second bowl, blend baking powder into flour.
- Add the flour mixture into the wet ingredients and blend gently.
- Spoon the mixture into a greased muffin tin; Bake for 20 minutes
Let cool then ice with frosting
FROSTING
- In a small saucepan bring 1/4 cup white sugar, 1 teaspoon of vanilla, 2 tablespoons of water to a boil.
- Put aside to cool. Ten minutes later, whip 2 egg whites using a hand blender while very slowly pouring in the sugar mixture. This should take about 5 minutes.
- Add 1/4 of a teaspoon of lemon juice and continue to beat until egg whites stiffen.
Top each cupcake with 2 tablespoons of frosting.
Shopping list for the Pumpkin cupcakes with meringue frosting
Did you know
- Power up on pumpkin; it is a powerful vegetable that is full of Vitamin A
- Vitamin A helps with vision, fights infection and repairs the body
- Canned pumpkin pie filling is easily found in Northern communities; it already sweetened, so no need to add sugar to your recipe

