These meringue cupcakes are both light and airy – just what you have been looking for in an after dinner treat! They are made from vanilla extract, egg whites, white vinegar, salt, sugar and cornstarch. Yes, you read that right, no flour! Once they are baked and have had a chance to cool, gently slice their tops off. Spoon in some Nutella (that creamy chocolate and hazelnut concoction) and a few slices of strawberry before replacing the tops and adding on some whipped cream. Yummy!
Source Serious Eats
Sometimes all that you need is a light, airy cupcakes. These angel food cupcakes (complete with meringue icing) are quite different than the thicker, heavier variety. The batter contains cake flour, salt, water, egg whites, vanilla extract, cream of tartar and two different types of sugar. Once they’re baked and have cooled, then it’s time to top these treats with homemade pink meringue icing, although you can tint it a different color if you prefer. Serve and devour!
Source Skinny Taste
For a slightly different take on the summertime dessert staples of cupcakes and meringue, try these meringue cupcakes. You get the best of both worlds: a light, fluffy cupcake stuffed full of creme fraiche, fresh raspberries and homemade raspberry curd, and the tastiness of an entire “cupcake” made of pink tinted meringue. Yes, you read that right: meringue. These cupcakes do not contain flour, milk, baking soda or any of the other traditional ingredients. Tasty and different, all at once!
Source Martha Stewart
What do Coca-cola (yes, the drink), buttermilk, vanilla extract and cocoa powder have in common? Yes, you guessed right: these cupcakes. The batter also contains butter, sugar, flour, baking soda and eggs, so don’t be too put off by the addition of soda (or pop, depending on where you’re from) in the recipe. Add in the toasted meringue frosting (sugar, water, corn syrup, egg whites and sugar) and you have quite a tasty treat on your hands!
Source Smith Bites
Cupcakes are naturally and normally a sweet treat. But if you wish to put some contrasting flavor, using lime can do the trick. These Lemon Lime Meringue Cupcakes are easy to makeócreate the cupcakes, put in the lemon curd inside, and then spread the meringue on top and finish up with a blow torch to brown the top. Not only do the cupcakes taste good, the aroma also is as tempting.
Source The Pastry Tip
Regardless of your heritage, you’re prob≠ably very aware of St. Patrick’s Day — the traditional Irish holiday celebrated each year on March 17. †Celebrate St. Patrickís Day with a charming cupcake tower. The cake on top is made with the giant cupcake pan and a 5 inch cake pan. Both are covered in fondant and the cake is imprinted with a wood grain impression mat to resemble a tree trunk. Icing grass is piped from a 233 pastry tip.
Want to enjoy S’mores without having to build a campfire? If you answered yes, then you need to check out this recipe. These tasty treats consist of chocolate brownie batter cupcakes filled with a graham cracker center. As an added bonus, they are topped with marshmallow meringue frosting that is lightly toasted at the top for an added touch of authenticity. Making them is easy, since the cupcakes consist of a mere 7 ingredients!
Source Bite me More
Normally when you think of coffee cake, simple cinnamon layered cakes come to mind. These cupcakes will blow those expectations out of the water, as they contain both coffee and chocolate — both in the batter and in the frosting (well, the coffee part anyway.) The coffee’d batter starts with the addition of espresso powder and brewed hot coffee, plus dark cocoa and a little sour cream, among other ingredients. Adding a little “zing” is the vanilla bean latte swiss meringue buttercream frosting.
Source Cakes by Becky
Via Martha Stewart
Via The Food Dept.