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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

Using Ingredients

Using Ingredients

It is always best to have all the ingredients at room temperature.


Chewy Fudge Brownies

Chewy Fudge Brownies

Has anyone else noticed a difference among the brownies mixes, Duncan Hines, Pillsbury and Betty Crocker Chewy Fudge Brownies? I have been using these three mixes for 25 years and just recently they all come out like "cake" brownies even if I don't use the "cake like" recipe. What gives? I am totally disgusted and think the brownies taste terrible. Thankfully there is Ghiradelli. If anyone else has had this experience, please let me know.





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