Lemon Meringue Cupcakes - cooking recipe

Ingredients

1 (18 1/4 ounce) package white cake mix
1 1/3 cups cold water
1/2 cup sour cream
2 egg whites
1 egg
2 tablespoons canola oil
2 tablespoons lemon zest
MERINGUE TOPPING
12 tablespoons sugar
2 tablespoons meringue powder
1/2 cup cold water

Preparation

Preheat oven to 350*. Line muffin tins with cupcake liners.
Beat cake mix, water, sour cream, egg whites, egg and oil for 30 seconds on medium speed. Then beat on high speed for 2 minutes.
Fold in lemon zest.
Evenly divide batter in pan. Bake @ 350* for 25-30 minutes, or until toothpick comes out clean when inserted into centres.
Cool 10 minutes and remove from pans to cool completely.
MERINGUE TOPPING -
Preheat oven to 425*.
In a bowl, combine 6 tablespoons sugar, meringue powder and water.
Beat at medium-high speed for 5-7 minutes or until very soft peaks form.
Slowly beat in remaining sugar until stiff (this should take 5 minutes more).
Spread cupcakes with meringue & place on a jellyroll pan.
Bake @ 425* for 5 minutes, uintil lightly browned. Cool.