The Story:
Once upon a time I made 50 lemon cupcakes. I ran out of chocolate buttercream and cream cheese frosting…so I needed to top the rest with something else. Plus, I needed an excuse to use a blowtorch.
Ingredients
Lemon Cake:
1 box White Cake Mix
4 egg whites
1/4 cup oil
3/4 cup buttermilk
1/4 cup lemon juice, freshly squeezed
3/4 cup sour cream
zest of 3 lemons
Meringue:
4 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
7 tablespoons sugar, super fine
Directions
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a small bowl to remove any lumps.
3. In a separate bowl, gently whisk egg whites, oil, buttermilk, lemon juice, sour cream and lemon zest together.
4. Combine cake mix with the wet ingredients and stir.
5. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
6. Meringue: In a mixer with a whisk attachment, beat egg whites for 2 minutes. They should turn frothy. Continue to whip the egg whites and add cream of tartar, vanilla extract and slowly add your super fine sugar. (If all you have is granulated, that will be okay.) Beat until stiff peaks form, about 12-14 minutes,
7. Top cooled cupcakes with meringue and use a blowtorch to make the outer layer firm.
Copyright © YourCupofCake
Perfection!
You have the best recipes! Perfect for spring!
These sound delicious, I must try these! Thank you!
What a great excuse to use a blowtorch! Looks amazing!
wow those look soooooo good….that would be fun to use a blow torch! haha
These sound great! And a great excuse to get the blow torch out!
My worry is, since meringues take so long to cook, aren’t you left with raw egg whites inside?
This is how Martha and plenty of other people do it, if you just leave thinner layers, it cooks pretty fast