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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 24 |
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Classic lemon meringue pie inspired these gorgeous little cupcakes. The tangy treats hide a surprise lemon pie filling and are topped with fluffy toasted meringue. Make them for your next special gathering. Ingredients:
1 package lemon cake mix (regular size) |
1-1/3 cups water |
1/3 cup canola oil |
3 eggs |
1 tablespoon grated lemon peel |
1 cup lemon creme pie filling |
meringue: |
3 egg whites |
1/2 teaspoon cream of tartar |
1/2 cup sugar |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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