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Ombre Mini Cupcakes

Yield: 40 Prep 45 mins
Ombre Mini Cupcakes


  • 6 large egg whites
  • 1 1/2 cups  sugar
  • 2 tablespoons  light corn syryo
  • 40 baked mini cupcakes
  • black, silver and white pearlized coarse sugar


1. In the bowl of an electric mixer combine egg whites, sugar and corn syrup. Set bowl over saucepan filled 1-inch of simmering water. Stir until mixture is hot and sugar is dissolved, about 8 minutes. Return bowl to mixer fitted with a whisk attachment and whip on high speed until mixture holds stiff peaks, 10 minutes. Immediately transfer to a piping bag fitted with an open coupler or 1/2-inch plain tip.

2. Pipe meringue by pulling piping bag straight up to create tall towers. Immediately sprinkle with colored sugar in a gradient pattern.