Ingredients
1
package Betty Crocker™ Super Moist™ 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
Preparation
Heat oven to 350° F. Place paper baking cup in each of 24 regular-size muffin cups.
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.
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.
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.
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.
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.
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.
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!
