These refreshing meringue-topped cupcakes are the perfect spring dessert.
Story Behind the Recipe
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
1 (15.25- to 16.5-ounce) package yellow cake mix
1 cup milk
1/2 cup Land O Lakes® Butter, melted
4 large Land O Lakes® Eggs
4 teaspoons freshly grated lemon zest
3/4 cup purchased lemon curd
5 large Land O Lakes® Eggs (whites only)
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 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 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.
Read the Story Behind the Recipe
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.
Read more about this recipe on Recipe Buzz® Blog.
No celebration is complete without a cake - these cake recipes will turn any occasion into a party! Whether you're baking for a birthday party, or a barbecue, these recipes are sure to please.