#541 - Lemon Meringue Cupcakes

(by Shirley McNevich)

1 - 18.25oz. Duncan Hines white cake mix
1 1/3 + 1/2 cup cold water
1/2 cup sour cream
2 egg whites
1 egg
2 TBSP canola oil
2 TBSP grated lemon zest
12 TBSP white sugar
2 TBSP meringue powder

In a mixer add cake mix, 1 1/3 cups water, sour cream, 2 egg whites, 1 egg, and canola oil--beat for 30 seconds until mixed, then beat on high for 2 minutes. Remove bowl from mixer and fold in lemon zest using a spoon. Fill muffin tins with cupcake liners and fill each 2/3 full of batter. Bake at 350 degrees for 28-30 minutes or until inserted toothpick comes out clean. Remove from oven, cool 10 minutes and remove cupcakes from tins--cool completely. Increase oven temperature to 425 degrees. Place all of the cooled cupcakes on cookie sheets. In a mixer add 6 TBSP white sugar, meringue powder and 1/2 cup water--beat on medium speed 5-7 minutes until peaks form. Add remaining 6 TBSP white sugar and beat another 5 minutes until stiff. Spread cupcakes with the meringue mixture and bake at 425 degrees for 5 minutes or until lightly browned.