Emily Laurae

Vanilla Bean Meringue 
13 Add your sugar and egg whites to the bowl of a stand mixer and place over a saucepan of boiling water. Make sure that your bowl is not touching the hot water! Your goal is to simply whisk the egg whites and sugar together over a gentle heat until the sugar has completely dissolved, then attach your bowl back to the standing mixer. If using a thermometer you should reach 165 degrees F. 
3 Whisk mixture starting at a low speed and gradually increase until soft peaks form and the mixture has completely cooled. 
4 Add vanilla, and mix on low until combined.  
Pumpkin & Sweet Potato Cupcakes
7 Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside for the time being. 
8 Whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom and allspice in a medium bowl and set aside.
14 Add the brown sugar, butter, and olive oil to the bowl of your stand mixer. Using the paddle attachment, mix until light and fluffy, about 3-5 minutes. Add the room temperature egg, pumpkin puree, sweet potato puree, and sour cream one at a time. Make sure to scrape the bowl in between additions to ensure everything is well mixed.
10 Add the dry ingredients in two parts, mixing until just combined. 
11 Using a spoon or a small cookie scoop, add batter into each cupcake liner until it is halfway full. Bake the cupcakes until golden and puffed, and a tester inserted into the center comes out clean which should be about 16 minutes. 
12 Allow cupcakes to cool completely before piping meringue on top of the cupcakes and then using a torch, lightly brown the meringue before enjoying!