Pumpkin Cupcakes with Toasted Meringue | Williams Sonoma

Name: Pumpkin Cupcakes with Toasted Meringue | Williams Sonoma
Total time: 45 min
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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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> &nbsp;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