Lemon Meringue Cupcakes

By dette

Bake these gems in sparkling gold or sliver cups and swirl on this fabulous meringue!

Ingredients

• CUPCAKES:
• Lemon cupcakes
• 1 jar (10-12 oz) lemon curd
• MERINGUE:
• 4 egg whites
• 1/4 tsp cream or tartar
• 1 1/2 tsp vanilla
• 2/3 c. sugar

Details

Servings 24
Preparation time 60mins
Cooking time 62mins

Preparation

Step 1

Heat over to 350 degrees. Line muffin cups and spray liners.

Make, bake and cool Lemon Cupcakes as directed in recipe.

Withend of round handle of wooden spoon, mke deep 3/4" wide indentation in center of top of each cooled cupcake, not quite to bottom. (Wiggle end of spoon in cupcake to make opening large enough).
Spoon lemon curd into small resealable food-storage plastic bag; seal bag. Cut 3/8" tip off one bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to rill opening.

Increase oven temperature to 450 degrees. In medium bowl, beat egg whites, cream of tartar and vanilla with electric ixer on high speed until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating continously until soft peaks form and mixture is glowwy. Frost cupcakes wih meriingue; place on cookie sheet. Bake 2-3 minutes or until lightly browned.

cal 230; fat g; sat fat 6g; chol 60mg; sod 210mg; carb 34g; prot 3g; 1 starch; 1 1/2 other carb; 1 1/2 fat; carb choices: 2

using cake mix:
Substitute 1 box lemon cake mix for the Lemon Cupcakes. Make cake mix as directed on box for cupcakes. Fil with lemon curd and make Meringue as directed in recipe.