Lemon Meringue Surprise Cupcakes

Name: Lemon Meringue Surprise Cupcakes
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 24
Cuisine: American
Ingredients: 0 teaspoons cream of tartar; 3 egg whites; 1 box Betty lemon cake mix; 283 grams jar lemon curd; 0 teaspoons salt; 237 milliliters sugar; 1 teaspoons vanilla; 59 milliliters water

Lemon Meringue Surprise Cupcakes

You can never have too many dessert recipes, so give Lemon Meringue Surprise Cupcakes a try. One portion of this dish contains about 2g of protein, 2g of fat, and a total of 153 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 24. Head to the store and pick up salt, water, vanilla, and a few other things to make it today. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. It is a good option if you're following a dairy free diet.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and whole eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely. With end of wooden spoon handle, make deep, 3/4-inchwide indentation in center of top of each cupcake, not quite to bottom. Spoon lemon curd into resealable food-storage plastic bag; seal bag.

Ingredients you will need

Lemon Curd

Egg

Cake Mix

Cupcakes

Water

Cooking Oil

Equipment you will use

Wooden Spoon

Muffin Liners

Ziploc Bags

Oven

Cut 3/8-inch tip off one bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.

Ingredients you will need

Cupcakes

Increase oven temperature to 450F. In 1-quart saucepan, mix sugar, 1/4 cup water and the salt. Cook over medium heat, stirring just until sugar dissolves.

Ingredients you will need

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Oven

Heat to boiling. Boil about 8 minutes, without stirring, to 238F on candy thermometer; remove from heat. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form.

Ingredients you will need

Cream Of Tartar

Egg Whites

Candy

Equipment you will use

Candy Thermometer

Hand Mixer

Bowl

Pour hot sugar syrup in thin stream over egg whites, beating until stiff peaks form. Beat in vanilla. Spoon meringue into decorating bag fitted with open #6 tip. Pipe meringue onto cupcakes.

Ingredients you will need

Simple Syrup