Lemon Philly Cupcakes Recipes

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LEMON MERINGUE CUPCAKES



Lemon Meringue Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 24 cupcakes

Number Of Ingredients 5

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

Steps:

  • 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.

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Top Asked Questions

How do you make lemon cupcakes?
To make the lemon cupcakes: Preheat the oven to 350 degrees F, and line cupcake pans with cupcake papers. Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on medium-low speed to combine.
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