Spice Cupcakes Recipe
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 |
Nutrition Facts
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
Directions
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.
Chef
