Pumpkin Cupcakes with Fried Marshmallow Glaze – A detailed recipe for cooking. Share with friends: 
Food Photography: Ryan Dausch Time: 1 hour. 30 min. Complexity: medium Quantity: 24 cupcakes Recipes use measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
For cupcakes:
- 2.5 tbsp. premium wheat flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp soda
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 2 tbsp. cane sugar
- 4 large eggs
- 220 gr unsalted ghee
- 430 gr. pumpkin puree
- 2 tsp vanilla extract
For glaze:
- 2/3 Art. granulated sugar
- 1/4 tsp tartar
- 4 large egg whites
- 3 gr. salt (on the tip of a knife)
- 2 tsp vanilla extract
Recipes with similar ingredients: premium flour, eggs, pumpkin puree, vanilla extract, tartar, nutmeg, cloves, cinnamon
Recipe preparation:
- Prepare Cupcakes: Place Lattices at the Top and lower thirds of the oven; preheat it to 180 ° C. Lay out paper molds in two silicone or metal forms for muffins with 12 cells each. Stir whisk flour, cinnamon, baking powder, soda, salt, nutmeg and cloves in medium a bowl. Combine cane sugar, eggs, ghee, mashed pumpkin and vanilla in a large bowl and mix until homogeneity. Add the flour mixture and mix until smooth. consistency.
- Distribute the dough into the prepared molds, filling each about two-thirds. Bake for 25-30 minutes until the dough becomes spring a little when lightly pressed on it, while changing in places of form, when half the time has passed. Let cool for 5 minutes in molds, then put cupcakes on the wire rack for full cooling down.
- Prepare the icing at this time: Combine the sugar sand, tartar, egg whites and salt in a large heat-resistant a bowl mounted on top of a pot of boiling water (not let the bowl touch the water). Stir until mixture it will become warm and sugar will not dissolve, 2-3 minutes. Remove the bowl from pan, add vanilla and beat with a mixer on a medium high speed until the icing cools and glossy appear dense, shape-free peaks, 4-6 min. Fill with glaze pastry bag with a large round nozzle; decorate cupcakes icing out the bag. Brown the icing with the cookbook burners.
