Lemon Meringue Cupcakes

This recipe starts with a white cake mix and uses meringue powder. The recipe states it makes 20 cupcakes, but I am guesstimating 24. I think I would substitue fresh lemon juice (2-3 tablespoons) for part of the water in the cupcakes for more lemon flavour. From Woman's World magazine. NOTE: Prep time does not include cooling time for the cupcakes.

• Ready In: 50 mins
• Yields: 20 cupcakes

Ingredients

• 1 (18 1/4ounce) package  white cake mix
• 1 1⁄3 cups cold water
• 1⁄2 cup sour cream
• 2  egg whites
• 1  egg
• 2  tablespoons canola oil
• 2  tablespoons lemon zest

• MERINGUE TOPPING

• 12  tablespoons sugar
• 2  tablespoons  meringue powder
• 1⁄2 cup cold water

Directions

1. Preheat oven to 350*. Line muffin tins with cupcake liners.
2. Beat cake mix, water, sour cream, egg whites, egg and oil for 30 seconds on medium speed. Then beat on high speed for 2 minutes.
3. Fold in lemon zest.
4. Evenly divide batter in pan. Bake @ 350* for 25-30 minutes, or until toothpick comes out clean when inserted into centres.
5. Cool 10 minutes and remove from pans to cool completely.
6. MERINGUE TOPPING -
7. Preheat oven to 425*.
8. In a bowl, combine 6 tablespoons sugar, meringue powder and water.
9. Beat at medium-high speed for 5-7 minutes or until very soft peaks form.
10. Slowly beat in remaining sugar until stiff (this should take 5 minutes more).
11. Spread cupcakes with meringue & place on a jellyroll pan.
12. Bake @ 425* for 5 minutes, uintil lightly browned. Cool.