Directions:
- In a large bowl, combine the cake mix, water, oil, eggs and lemon peel; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
- Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
- Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill.
- In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe over tops of cupcakes.
- Bake at 400° for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container in the refrigerator. Yield: 2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.69 Kcal (405 kJ) | ||
| Calories from fat | 38.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.3g | 7% | |
|---|---|---|---|
| Cholesterol | 21.72mg | 7% | |
| Sodium | 59.81mg | 2% | |
| Potassium | 39.17mg | 1% | |
| Total Carbs | 13.4g | 4% | |
| Sugars | 4.65g | 19% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 1.46g | 3% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 7.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 198.3 Kcal (830 kJ) | ||
| Calories from fat | 79.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.83g | 7% | |
|---|---|---|---|
| Cholesterol | 44.55mg | 7% | |
| Sodium | 122.67mg | 2% | |
| Potassium | 80.33mg | 1% | |
| Total Carbs | 27.48g | 4% | |
| Sugars | 9.53g | 19% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 2.99g | 3% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.6mg | 2% | |
| Calcium | 15.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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