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Cupcakes

Lemon Meringue Cupcakes

Rhonda Cannady Recipe shared by:
| Follow this Baker

I found a recipe for this cupcake that was fairly complicated. I simplified it by using a cake and pudding mix.

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Ingredients

  • Duncan Hines Lemon Cake mix
  • Lemon cook and serve pudding
  • eggs
  • oil
  • water
  • sugar
  • cream of tartar

Baking Instructions

  1. Bake 24 cupcakes using direction on cake mix box.
  2. Let cool.
  3. Prepare pudding mix using directions on box, let cool.
  4. Use a knife or spoon to cut a hole in middle of cupcake, approximately the size of a walnut.
  5. Fill hole with pudding.
  6. Prepare meringue by beating three room temperature egg whites with 1/2 teaspoon cream of tartar until frothy. Gradually beat in 6 tablespoons sugar, a little at a time.
  7. Continue beating until stiff and glossy.
  8. Beat until sugar is dissolved.
  9. Frost each cupcake with meringue covering entire top of cupcake.
  10. Bake at 400 degrees, for 8-10 minutes, or until tops are golden brown.
  11. Watch carefully it is easy to burn the meringue.

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Tips

Dusting cake pans

Dusting cake pans

When making a boxed cake mix, before you add the ingredients to your cake mix, spray your cake pan and then use dry cake mix to coat your pan! This is especially good when using a different color, other than white. Unless you use wax paper for the bottom


Changes to Blueberry Streusel muffins

Changes to Blueberry Streusel muffins

I don't know what you have done to the Blueberry Streusel Muffins but they are terrible now. The "streusel sits on top and comes out like a white sprinkle on top that tastes terrible. The muffins themselves are no longer moist and delicious. The box I bought was Simple Mornings stating "Contains Whole Grains, No High Frutose Corn Syrup, No preservatives". If these changes made them taste like cardboard; I want the old recipe back. These are awful.





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