Lemon Meringue Cupcakes
These refreshing meringue-topped cupcakes are the perfect spring dessert.
30 min.prep time
1 (15.25- to 16.5-ounce) package yellow cake mix
1 cup milk
4 teaspoons freshly grated lemon zest
3/4 cup purchased lemon curd
10 tablespoons sugar
5 teaspoons water
1/4 teaspoon cream of tartar
Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
Combine cake mix, milk, melted butter and eggs in large bowl. Beat at medium speed 2 minutes or until batter is well mixed. Stir in lemon zest.
Divide batter evenly among baking cups. Bake 16-18 minutes or until toothpick inserted in center comes out clean. Remove from muffin pans; cool completely.
Heat oven to 425°F. Spoon 1 teaspoon lemon curd over each cupcake. Place cupcakes back into cooled muffin pans.
Prepare meringue by combining egg whites, sugar, water and cream of tartar in heavy 2-quart saucepan. Cook over low heat, beating with whisk, 5-6 minutes or until mixture reaches 160°F. Pour into large bowl; beat with hand mixer at high speed until stiff peaks form.
Spoon meringue into piping bag fitted with large tip. Pipe meringue onto each cupcake creating "beehive" shape. Bake 3-6 minutes or until meringue is lightly browned.
If you don't have a piping bag with a large tip, fill large resealable plastic food bag with meringue. Cut 1 corner from bag. Pipe meringue as directed above.