Pumpkin Cupcakes with Toasted Meringue

Have all the ingredients at room temperature.



To make the cupcakes, position a rack in the lower third of an oven and preheat to 350°F (180°C). Line 18 standard muffin cups with paper liners.



Put 1/2 cup (95 g) of the cake mix in the bowl of a stand mixer fitted with the flat beater. Add the eggs and beat on low speed until just combined, about 1 minute. Add the melted butter, increase the speed to medium-high and beat for 3 minutes. Add the remaining cake mix, the pumpkin puree and milk, reduce the speed to low and beat until just combined, about 1 minute.



Divide the batter among the prepared muffin cups, filling each about two-thirds full. Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then transfer the cupcakes to the rack and let cool completely.

To make the meringue, in the bowl of stand mixer, combine the egg whites, sugar and cream of tartar. Set the bowl over but not touching simmering water in a saucepan and gently whisk until the mixture is hot to the touch or a candy thermometer registers 140°F (60°C).

Set the bowl on the mixer fitted with the whisk attachment. Add vanilla and beat the mixture on medium-high speed until the mixture is doubled in volume and holds medium peaks when the whisk is lifted from the bowl, about 5 minutes

Spoon the meringue into a pastry bag fitted with a large plain tip or no tip at all and pipe the meringue onto the cooled cupcakes. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface of the meringue until it is lightly browned. Serve immediately. Makes 18 cupcakes.

Williams-Sonoma Test Kitchen