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So moist. So delicious. And so much more.™

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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

Butter

Butter

Make sure to always read the recipe through first before baking. Never use butter that is either too hard or too soft. A large part of your cookie baking success depends on the temperature of the butter. Remove butter from the refrigerator, cut into chunks and leave to cool at room temperature. Butter should be soft yet still slightly firm before being added to the cookie dough. If you use melted butter or butter that is too soft the dough will get runny and w


carrot cake cookies

carrot cake cookies

Hydrate raisins and carrots for at least 30 minutes in hot water. They absorb almost all the water and make the product moist. .





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