Lemon Meringue Cupcakes

Name: Lemon Meringue Cupcakes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 20 cupcakes
Ingredients: 1 (18 1/4 ounce) 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; 12 tablespoons sugar; 2 tablespoons meringue powder; 1/2 cup cold water

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Recipe by Sweet PQ

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.

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READY IN: 50mins

YIELD: 20 cupcakes

UNITS: US

INGREDIENTS

Nutrition

1

(18 1/4 ounce) 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

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

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