Lemon Meringue Cupcakes
Full box Dassant Meyer Lemon Cake Mix
2 large eggs
1 cup milk
1/2 cup vegetable oil
Store bought lemon curd
3 egg whites
1 teaspoon vanilla extract
1 teaspoon vinegar
1 teaspoon salt
1 cup sugar
Preheat oven to 350° F.
Line standard muffin tins with decorative paper liners.
Combine eggs, milk, and vegetable oil in medium size bowl. Add mix. Gently whisk together until smooth.
Divide batter into paper liners filling 2/3 full.
Bake for 24 to 26 minutes or until an inserted cake tester comes out clean. Remove from oven, cooling in tins for 10 minutes.
Transfer to cooling rack and cool completely before decorating.
Spread lemon curd on cupcake.
Place egg whites, vanilla extract, vinegar, and salt in medium bowl.
Using an electric mixer, mix ingredients.
Slowly add sugar and continue to beat until soft peaks form.
Fill Ziploc® bag, snip off bottom corner, and using a circular motion gently squeeze frosting on each cupcake top.
Use a kitchen blowtorch to highlight edges.