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1
Preheat oven to 350 degrees F
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2
Line a muffin pan with cupcake liners.
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3
In a medium bowl, sift flours, baking soda, salt, cinnamon, ginger, nutmeg, cloves.
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4
In another medium bowl, whisk with a handheld mixer, eggs, sugar, and brown sugar for 1 minute.
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5
Then add pumpkin, mix for another minute.
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6
Add the flour mixture, whisk until just combined, about 30 seconds.
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7
Divide the batter among the cupcake liners, fill nearly to the top (7/8 full).
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8
Bake for 22-26 minutes, until a toothpick inserted comes out clean.
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9
Set aside to cool completely before frosting.
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10
Note: If you don't have your eggs at room temperature, put them into a bowl of warm water for about 10 minutes, or until the eggs feel room temperature. Change water if it gets too cold.
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11
For the meringue frosting:
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12
Combine 1 1/4 cups sugar and the water in a small saucepan, heat over medium heat with a candy thermometer attached to the inside of the saucepan, stir to dissolve.
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13
When the mixture reaches 220 degrees F it is ready for the stand mixer.
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14
Meanwhile, in a bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium speed until it begins to look very foamy, then gradually add the remaining 2 tablespoons PLUS 1 teaspoon sugar.
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15
Increase the speed to high and whip until soft white peaks are formed.
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16
At this point check to see if your sugar has cooled. If the temperature cooled, turn heat back on to high until it comes back up to 220 degrees F.
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17
When it is at a soft peak stage resembling marshmallow fluff, slowly add the hot sugar along the edge of the mixer avoiding the whisk.
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18
Continue to whisk on high until the bowl has cooled, about 5-8 minutes.
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19
Refrigerate for 5 minutes before transferring to a piping bag with a plain tip attached.
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20
Pipe frosting on cooled cupcakes along the edges then center by pumping frosting out as you keep the tip in the center gently lifting it up to get a multi-layer look.
