Lemon Merignue Cupcakes

Lemon Merignue Cupcakes

You will need:

  • 480g Betty Crocker® Vanilla Cupcake mix
  • 2/3 cup (160ml) water
  • 60g butter, melted
  • 2 (59g) eggs

  • 1 cup lemon curd
  • 2 egg whites
  • 1/2 cup caster sugar
35 Mins

Follow these basic steps

  1. Preheat oven to180°C/160°C fan-forced. Line 12 x 1/3-cup capacity muffin pan with paper cases.
  2. Beat cake mix, water, butter & eggs in a medium bowl with electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes. Divide batter evenly between the cupcake cases.
  3. Bake for 20 minutes or until firm to touch. Cool in tray before transferring to a wire rack.
  4. Using a small knife, remove a deep disc from the top of each cupcake & fill with one tablespoon of lemon curd.
  5. Beat egg whites until soft peaks form. Gradually add sugar, beating well after each addition until the mixture is glossy. Top the curd with egg white mixture & bake for 3 to 4 minutes or until light golden.

* Australian Standard Measuring Cup used.