Pumpkin Cupcakes with Caramel

For the caramel sauce put the sugar in a deep frying pan with no fat on medium heat and stir.

First the sugar will form lumps, then it will slowly change color and become liquid. It should get the color of amber. Then add the butter all at once and stir until the butter is melted. Add the heavy cream all at once, be careful, as the caramel will get bubbly due to temperature differences. Stir for another minute. Add salt and fill in a sterilized jar with a lid. Set aside.

For the cupcakes first cut the pumpkin in small pieces, add a bit of water and simmer for about ten minutes until tender. Puree, weigh right amount and set aside.

Line 14 muffin tins with paper liners and preheat oven to 180 degrees Celsius.

Then toss all the dry ingredients from flour to allspice into a large bowl. Set aside.

In a smaller bowl whisk the sugar with the eggs, then add the rest of remaining ingredients including the pumpkin puree and whisk well until combined.

Add the wet ingredients to the dry ingredients and stir until you see no flour lumps, do not overmix.

Pour into 14 muffin tins and bake for about 17-18 minutes. Toothpick should come out clean.

Make holes into cupcakes and fill with a teaspoon of caramel, put cut out dough back on.

For the meringue bring sugar and water to boil in a pot on the stove. Put a thermometer inside. If you don’t own a thermometer, boil for about 3 minutes.

Meanwhile start beating the egg whites with the salt in a grease-free bowl.

As soon as the thermometer shows 121 degrees Celsius, pour the mix slowly into the egg whites while beating on high.

Beat until the egg whites cool off and have tripled in volume.

Pipe onto cupcakes as desired and grill for a few minutes in oven, watch carefully. Drizzle with caramel.