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Lemon Meringue Poke Cupcakes

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  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 24
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Fan-favourite poke cake gets the cupcake treatment in this easy treat that’s packed with all the best flavours of lemon meringue pie. Recipe by Michelle Lopez.
Created May 16, 2018
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Ingredients

  • 1 box Betty Crocker™ SuperMoist™ white cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 cup lemon curd
  • 1 1/2 cups sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 cup water
  • 3 egg whites

Steps

  •  
    1
    Heat oven to 350° F. Place paper baking cup in each of 24 regular-size muffin cups.
  •  
    2
    In medium bowl, beat cake mix, water, oil and eggs with whisk until smooth. Divide batter among cups, filling each two-thirds full. Bake and cool as directed on box for 24 cupcakes.
  •  
    3
    Use serrated knife to level top of each cooled cupcake to make flat-topped cupcakes. Use wooden skewer (or deep fork) to poke deep holes in cupcakes.
  •  
    4
    Use offset spatula (or butter knife) to spread lemon curd over each cupcake. Wait a minute or so to allow lemon curd to seep into each cupcake; repeat.
  •  
    5
    Mix sugar, cream of tartar and water in heavy-bottomed 2-quart saucepan fitted with candy thermometer. Stir sugar to dissolve; cook mixture until it becomes syrupy and reaches 240° F.
  •  
    6
    Meanwhile, beat egg whites in medium bowl with electric mixer on medium speed. When syrup in saucepan reaches 240°F, immediately pour syrup into bowl of egg whites while beating on medium speed.
  •  
    7
    After syrup is all added, increase mixer speed to medium-high; continue beating until icing becomes very thick, at least 10 minutes. The end result will be a thick, shiny meringue that holds its peak.
  •  
    8
    Transfer meringue to decorating bag fitted with tip; pipe generous dollop of icing on each cupcake. Use chef’s torch to gently toast icing. Enjoy immediately!

Expert Tips

  • Tip 1
    If you find that your lemon curd is too thick to really seep into the cupcakes, don’t be afraid to warm it in the microwave for 30 seconds or so. This will temporarily make the curd thinner and easier to soak into the cupcakes!
  • Tip 2
    The icing tends to lose its shine and deflate overnight, so it’s best to make it right before serving.

Nutrition Information

No nutrition information available for this recipe
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