Cost Breakdown

Critical Success Points

• • Roasting and drying the pumpkin puree to concentrate flavor.
• • Emulsifying oil into the egg‑sugar mixture without breaking the emulsion.
• • Cooking the sugar‑corn‑syrup mixture to exactly 240°F for the marshmallow filling.
• • Whipping the egg white into stiff peaks before adding the hot syrup.
• • Achieving the correct icing consistency for dipping and piping.

Safety Warnings

• • Hot sugar syrup reaches 240°F – handle with care to avoid burns.
• • Use oven mitts when handling hot pans.
• • Sharp knife for trimming cupcakes.
• • Do not consume raw egg whites if you have a compromised immune system.