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.