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Cupcakes

Lemon Meringue Cupcakes

Rhonda Cannady Recipe shared by:
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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

Family Recipe cookies chocolate Chip

Family Recipe cookies chocolate Chip

I have bought all the big boxes of cookie mix I could find at Wal-Mart. Then suddenly they were no longer available in the stores. now they are back and the reciepe has changed. I use 2 mixes and bake a thick cookie cake. Was so moist and turned out so golden brown. Now when I do it with the new mix it crumbly. Why did ya'll change it?


Moist cake

Moist cake

I just wanted to comment. I raised my 6 children in Salem, NH. That was back in the 1960's. A friend of mine shared a recipe with me and my Duncan Heinz cake mixes became so moist. I used 4 eggs, 1 package of instant pudding, flavor of the cake, 2 cup of oil and cooked per the package instructions. Then some years later, don't know exactly when, Duncan Heinz put the pudding in the cake. People used to rave about my cakes, how moist and fresh they were. TYou. But, today, I just follow the package





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