Lemon Meringue Cupcakes-
I love the wonderful flavor of lemon. I make quite a few treats and desserts with lemon. You can find some of my lemon recipes HERE. I am welcoming the new week with a bit of lemon today too. Lemon Meringue Cupcakes! A swirl of lemon meringue creates the delicious airy topping to these yummy cupcakes. An Almost from scratch recipe, quick and easy ♥
What You Need
For the Cupcakes
1 Box lemon cake mix (I like Duncan Hines Moist Deluxe Lemon Supreme Cake Mix 18.25 oz )
1 Cup water
1/3 Cup vegetable oil
1 Lemon for zesting
2 Tbsp. lemon zest
For the Meringue
3 Egg whites
1/2 tsp. cream of tartar
3/4 Cup sugar
1/2 tsp. lemon extract
24 Count cupcake tin
Nonstick cooking spray
2 Mixing bowls
Ice Cream scoop
Pastry Bag and tip (your choice of style)
Wire cooling rack
Before You Start preheat oven to 350°. Line cupcake tin with paper liners and spray the inside of the liners with nonstick spray. Prepare your piping bag.
Lets Make It! In a bowl prepare cake mix according to directions and add the lemon zest. Using an ice cream scoop, scoop level scoop fulls of cake mix into each cupcake liner, filling to about 3/4 full. Bake for 15-25 minutes until they are golden or pass the tooth pick test* Remove from oven and adjust heat to 400°
In a bowl combine egg whites, cream of tartar and lemon extract, using your electric mixer on medium high speed beat until fluffy soft peaks form. Gradually beat in sugar a little bit at a time until stiff shiny peaks appear and the sugar is completely dissolved. Scoop into your piping bag and pipe a swirly peak on top of each cupcake.
Return your cupcakes to the oven on the top rack and bake until the meringue edges brown (about 3-5 minutes) watch closely ,you only want the edges brown. Cool in pan for 10 minutes then place on wire rack to continue cooling.
Serve s 24 cupcakes
Katies Tid Bits- Try replacing everything lemon with orange!
*a toothpick inserted near the center comes out clean
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