Lemon Meringue Cupcakes
CATEGORIES
INGREDIENTS
  • Cooking Time: 24-26
  • Servings: 12-14 Cupcakes
  • Preparation Time: 10
  • For Cupcakes
  • Full box Dassant Meyer Lemon Cake Mix
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • For Topping
  • Store bought lemon curd
  • For Meringue
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar
  • 1 teaspoon salt
  • 1 cup sugar
DIRECTIONS
  1. For Cupcakes
  2. Preheat oven to 350° F.
  3. Line standard muffin tins with decorative paper liners.
  4. Combine eggs, milk, and vegetable oil in medium size bowl. Add mix. Gently whisk together until smooth.
  5. Divide batter into paper liners filling 2/3 full.
  6. Bake for 24 to 26 minutes or until an inserted cake tester comes out clean. Remove from oven, cooling in tins for 10 minutes.
  7. Transfer to cooling rack and cool completely before decorating.
  9. For Topping
  10. Spread lemon curd on cupcake.
  12. For Meringue
  13. Place egg whites, vanilla extract, vinegar, and salt in medium bowl.
  14. Using an electric mixer, mix ingredients.
  15. Slowly add sugar and continue to beat until soft peaks form.
  16. Fill Ziploc® bag, snip off bottom corner, and using a circular motion gently squeeze frosting on each cupcake top.
  17. Use a kitchen blowtorch to highlight edges.