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Category: Cupcakes
Prep Time: Cook Time: Total Time:
1 Lemon cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs
1 tablespoon grated lemon peel
1 cup prepared lemon creme pie filling
MERINGUE:
3 egg whites room temp.
1/2 teaspoon cream of tartar
1/2 cup sugar
1 In a large bowl, combine the cake mix, water, oil, eggs and lemon peel; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2 Fill paper-lined muffin cups two-thirds full. Bake at 350 for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool
3 Cut a small hole in the corner of a pastry or plastic bag insert a very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill.
4 In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe over tops of cupcakes all the way to edge.
5 Bake at 400 for 5 to8 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. Yield: 2 dozen.
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Lemon Meringue Cupcakes
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
1 Lemon cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs
1 tablespoon grated lemon peel
1 cup prepared lemon creme pie filling
MERINGUE:
3 egg whites room temp.
1/2 teaspoon cream of tartar
1/2 cup sugar
1 In a large bowl, combine the cake mix, water, oil, eggs and lemon peel; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2 Fill paper-lined muffin cups two-thirds full. Bake at 350 for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool
3 Cut a small hole in the corner of a pastry or plastic bag insert a very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill.
4 In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe over tops of cupcakes all the way to edge.
5 Bake at 400 for 5 to8 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. Yield: 2 dozen.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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