Favorite white cake mix-boxed or your own recipe
Box mix-follow the egg whites recipe as directed except add 1/2 c. cinnamon dolce syrup in place of 1/2 c. worth of water
Pour into prepared cupcake pans and bake at 350 degrees for about 17 mins.
Test with toothpick.
While cupcakes are cooling make the meringue.
For the meringue:
1 3/4 c. sugar
3 large egg whites
1/4 t. cream of tartar
1 t. vanilla
1/2 t. coffee liquor
In a large heat proof bowl or double boiler, combine sugar, 1/4 c. water, egg whites and cream of tartar. With hand mixer beat on high speed until foamy, about a minute. Set the bowl over a pan of barely simmering water and beat on high speed until forms stiff peaks, about 12 minutes. Should register 160 degrees on a candy thermometer. Remove from heat and stir in vanilla and coffee liquor. Beat for another 2 mins until thickened.
Cut out cone shape holes in the cupcakes and spoon in filling.
For the Frosting:
11 oz. white chocolate
1/2 c. heavy cream
2 T. coffee liquor
2 1/2 c. powdered sugar
Melt the white chocolate in a double boiler. In another small pot bring the cream to a boil and add to the melted white chocolate. Gradually add in the powdered sugar and the coffee liquor.
Place in a large zippered bag or pastry bag and pipe onto cupcakes.
Sprinkle with Saigon cinnamon-or whatever cinnamon you have on hand.
