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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

Brownie Cutting Tip

Brownie Cutting Tip

When cutting brownies to serve, use a plastic knife! The brownie will not stick to the knife therefore giving you a nice presentation.


No overbeating

No overbeating

Brownies and bar cookies should be beaten just enough to blend the ingredients well. Over-beating will cause them to rise too much, too fast with the result that they will fall and crack as they cool.





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