Pumpkin Cupcakes with Toasted Meringue
Pumpkin Cupcakes with Toasted Meringue These cupcakes, easily prepared by using our versatile Bundt cake mix, get a dramatic flair from a topping of toasted
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Ingredients
- 1 package Williams-Sonoma Pumpkin Bundt Cake Mix (includes cake mix and pumpkin<br> puree packets)
- 4 eggs
- 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter, melted and cooled
- 1/2 cup (4 fl. oz./125 ml) milk
- 4 egg whites
- 1 cup sugar
- 1/4 tsp. cream of tartar
- 1 tsp. vanilla extract
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