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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

butter recipe

butter recipe

Can you substitute classic yellow cake mix for butter yellow cake mix? What is the difference in the 2 mixes?


decadent red velvet cupcakes frosting tip

decadent red velvet cupcakes frosting tip

We tried the new Decadent cupcake with frosting, it is delicious! We stored the frosting in the frig but let it warm a bit before inserting into the cupcake. We used a twist tie to seal the bag top, and a mini-chip clip to close the end before using it again. The frosting is not a heavy cream cheese taste and flowed nicely from the bag provided in the box.





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