Lemon Meringue Cupcakes
LEMON MERINGUE CUPCAKES
(Source: Country Woman April/May 2012)
1 (18.25 oz.) pkg. lemon cake mix
1 1/3 c. water
1/3 c. canola oil
1 Tbsp. grated lemon peel
1 c. lemon creme pie filling
3 egg whites
1/2 tsp. cream of tartar
1/2 c. granulated sugar
Preheat oven to 350 degrees. Place paper liners in 24 muffin cups; set aside.
In a large bowl, combine cake mix, water, oil, eggs and lemon peel; beat on low speed for 30 seconds, then beat on medium speed for 2 minutes.
Fill prepared muffin cups 2/3 full. Bake @ 350 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill the bag with pie filling. Push the tip into the top of each cupcake and squeeze the bag to fill the cupcakes.
Increase oven temperature to 400 degrees.
For the meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 Tbsp. at a time, on high speed until stiff glossy peaks form and sugar is dissolved.
Pipe the meringue over the tops of the cupcakes. Bake @ 400 degrees for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Store in an airtight container in the refrigerator. Makes 2 dozen
Last edited by Jerryanne; 07-06-2012 at 03:57 PM.
my neighbor would love this! thanks for posting!
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