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Lemon Meringue Cupcakes

Lemon Meringue Cupcakes Recipe

1 (18.25-ounce) box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 large eggs
2 tablespoons lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 recipe Meringue Icing (see download)

• Preheat oven to 350°.
• Line 2 (12-well) muffin pans with paper liners. Set aside.
• In a large bowl and using an electric mixer at low speed, beat
together the cake mix, water, oil, eggs, lemon zest, vanilla
extract, and lemon extract for 1 minute. Increase mixer speed
to medium, and continue beating for 2 minutes. Batter will be
lumpy. Fill prepared wells two-thirds full.
• Bake until a wooden pick inserted near the center comes out
clean, 15 to 20 minutes. Cool in pans for 10 minutes, then
transfer the cupcakes to wire racks to cool completely.
• Frost the tops with Meringue Icing. Using a culinary torch,
hold the flame approximately 2 inches above the surface of the
icing. Direct the flame in an even back-and-forth motion until
the icing lightly browns.

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