Ingredients
- 4 egg whites
- 1 cup superfine granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Directions
- Fill a medium saucepan with 1 inch of water and bring it to a simmer over medium heat.
- Place the egg whites, sugar, and cream of tartar in the clean bowl of a stand mixer and whisk by hand to combine. Nest the bowl over the saucepan, making sure the bottom of the bowl is not touching the water. Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120°F on an instant-read thermometer), about 6 minutes.
- Transfer the bowl to a stand mixer fitted with the whisk attachment. Turn the mixer to medium and whisk for 1 minute. Increase the speed to high and whisk until stiff, glossy peaks form, about 5-6 minutes more. Add the vanilla and whisk until just incorporated, about 1 minute.
- Use on desired cakes or pies. (Yields enough frosting for about 24 cupcakes.)
Ingredients
- 3/4 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 3 large eggs
- 15 oz. solid-packed sweet potato puree (you can also use yams or pumpkin)
- 2 1/3 cups all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1 cup buttermilk
Directions
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.
- Fill paper-lined muffin cups three-fourths full. Bake at 350 degrees Fahrenheit for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Yields about 24-28 cupcakes.
