- 1 pkg yellow duncan hines cake mix
- 1 1/3 cups water
- 1/2 cup reduced fat sour cream
- 3 egg whites
- 1 egg
- 3 Tbs. oil
- 2 TBS & 2 tsp grated lemon zest (from about 3 lemons)
- topping
- 1/2 cup cold water
- 2 Tbs. meringue powder (i found it in Michaels craft store)
- 12 Tbs. sugar
- Preheat to 350 ( I always use 325 for baking)
- place baking papers in 24 cup cake pans
- On low speed beat cake mix, water, sour cream, egg whites, egg and oil until just combined 30 seconds
- On medium high-speed beat 2 minutes.
- Stir in 2Tbs zest.
- Put into cup cake pans.
- Bake 18 - 20 minutes or until pick inserted comes out clean.
- Cool 10 minute, transfer from pan to racks, cool.
- Icrease oven temp to 425.
- On medium speed beat water 6 Tbs sugar and maringue power until combined. On medium-high speed beat 5 minutes or until soft peaks form.
- Gradually beat in remaining sugar until stiff and glossy 5 minutes.
- Stire in remaining zest, spread over cupcakes.
- Bake on jellyroll pan 4 - 5 minutes or until lightly brown, Cool
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guzmonster (3 discussions) on Jun 12, 2011 at 07:06 PM
These were super easy and tasted great. No after taste you can sometimes get with lemon....my co-workers loved them
Rating:
MiMiSears (4 discussions) on Mar 16, 2010 at 11:53 PM
In step 1 I think you are only to mix for 30 seconds. And if you can't find Meringue Powder you can substitute Powder Egg White found at the regular grocery store, in the baking section.
