| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 40 min |
| Yield: | 24 cupcakes |
Ingredients
- One 15.25-ounce box lemon cake mix (or yellow cake mix with 1 tablespoon lemon extract added)
- 1 cup lemon curd
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar
Instructions
- Prepare the lemon cake mix according to the package instructions to make 24 cupcakes. Let cool completely.
- Using a melon baller or small spoon, scoop out a well from the top center of each cupcake. Trim the bottoms of the scooped pieces of cake to use as plugs.
- Place about 2 teaspoons lemon curd into the well of each cupcake and plug the hole with the reserved trimmed cake pieces.
- In the bowl of a stand mixer, combine the egg whites and cream of tartar. Mix the egg whites on medium-high speed until frothy, about 1 minute. Slowly pour in the sugar and continue to beat until the egg whites are glossy and form stiff peaks, about 5 minutes.
- Fit a pastry bag with a medium to large round pastry tip. Fill the pastry bag with the meringue. Pipe the meringue in a circular motion on top of each cupcake. Transfer the cupcakes to a sheet tray. Use a kitchen torch to toast the meringue tops until nicely browned, like a toasted marshmallow.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 124 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 0 g |
| Sugar | 9 g |
| Protein | 1 g |
| Cholesterol | 10 mg |
| Sodium | 59 mg |
Reviews
Delicious and super easy to make! I messed up the merengue the first time because I think a little yolk got in but the second time they turned out great.
Super cute and delicious. I didn’t change anything in the recipe.
Any suggestions for topping if we don’t have torch and don’t want to broil it?