|
In a bowl of an electric mixer, combine the egg whites, cream of tartar, and salt. Beat until the egg whites double in volume and stiff peaks form, 4-5 minutes. Add the flour, sugar, squash puree, lemon extract, and zest; using the rubber spatula, gently fold these ingrediants into the egg whites just until combined.
|
|
For the frosting, beat the cream cheese, carrot puree, orange juice concentrate, and salt into a medium bowl until smooth. Spread the frosting over the cooled cupcakes.
|
 Recipe "Pin It"){kind=logo}
