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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This recipe starts with a white cake mix and uses meringue powder. The recipe states it makes 20 cupcakes, but I am guesstimating 24. I think I would substitue fresh lemon juice (2-3 tablespoons) for part of the water in the cupcakes for more lemon flavour. From Woman's World magazine. NOTE: Prep time does not include cooling time for the cupcakes. Ingredients:
1 (18 1/4 ounce) package white cake mix |
1 1/3 cups cold water |
1/2 cup sour cream |
2 egg whites |
1 egg |
2 tablespoons canola oil |
2 tablespoons lemon zest |
12 tablespoons sugar |
2 tablespoons meringue powder |
1/2 cup cold water |
Directions:
1. Preheat oven to 350*. Line muffin tins with cupcake liners.
2. Beat cake mix, water, sour cream, egg whites, egg and oil for 30 seconds on medium speed. Then beat on high speed for 2 minutes.
3. Fold in lemon zest.
4. Evenly divide batter in pan. Bake 350* for 25-30 minutes, or until toothpick comes out clean when inserted into centres.
5. Cool 10 minutes and remove from pans to cool completely.
6. MERINGUE TOPPING -
7. Preheat oven to 425*.
8. In a bowl, combine 6 tablespoons sugar, meringue powder and water.
9. Beat at medium-high speed for 5-7 minutes or until very soft peaks form.
10. Slowly beat in remaining sugar until stiff (this should take 5 minutes more).
11. Spread cupcakes with meringue & place on a jellyroll pan.
12. Bake 425* for 5 minutes, uintil lightly browned. Cool.
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