Lemon Meringue Cupcakes
Ingredients
- 1 (15.25-oz) box lemon cake mix
- 2 (10-oz) jars lemon curd
- 6 egg whites
- 1½ cups sugar
Instructions
- Prepare and bake cake mix according to package directions for cupcakes. Cool cupcakes completely on wire racks.
- Scoop out centers from cupcakes using a melon baller; discard centers. Fill centers with lemon curd.
- Meanwhile, in top of a double boiler, whisk together egg whites and sugar. Cook over simmering water until mixture reaches 140°F.
- Immediately pour sugar mixture into a heavy-duty stand mixer. Beat at HIGH speed 10 minutes. Mixture will be cool, thick, and glossy.
- Spread or pipe meringue onto cupcakes. Using a hand-held culinary torch, brown meringue frosting on each cupcake.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
473
|
473
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 5 | 5 |
| Carb (g) | 78 | 78 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 487 | 487 |
| T. Sugs (g) | 58 | 58 |
| A. Sugs (g) | 57 | 57 |
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