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.
—ANDREA QUIROZ CHICAGO, IL
PREP: 30 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 2 DOZEN
1package lemon cake mix (regular size)
1 1/3 cups water
1/3cup canola oil
3eggs
1tablespoon grated lemon peel
1cup lemon creme pie filling
MERINGUE
3egg whites
1/2teaspoon cream of tartar
1/2cup sugar
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. Fill paper-lined muffin cups two-thirds full.
2. 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 round 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 the 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.