Pumpkin Cupcakes with Toasted Meringue

Directions

Directions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.

2. In a medium bowl, whisk together cassava flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. In a separate large mixing bowl, cream the butter and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Add pumpkin puree and mix until well combined.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined. Stir in milk until the batter is smooth.
6. Fill each muffin cup about 3/4 full with batter.
7. Bake cupcakes for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from oven and let cool on a wire rack for 10 minutes before removing cupcakes from the tin.

To make the meringue topping:

1. In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
2. Gradually add sugar, one tablespoon at a time, while beating on high speed until stiff peaks form.
3. Beat in vanilla extract.
4. Spoon or pipe the meringue onto the cupcakes.
5. Use a kitchen torch to toast the meringue until lightly browned.