- 2 pkgs. “JIFFY” Golden Yellow Cake Mix
- 1 pkg. (3.4 oz) instant lemon pudding mix
- 1-1/3 cups water
- 1/3 cup oil
- 3 eggs
- 1 tsp. lemon extract
- 1 can (15.75 oz.) lemon pie filling
- 3 egg whites
- 1/2 tsp. cream of tartar
- 1/2 cup sugar
Preheat oven to 350°F. Line muffin pans with paper liners. For cupcakes, combine cake mix and pudding mix. Add water, oil, eggs and lemon extract. Beat 30 seconds on low; scrape batter off sides. Beat an additions 3 – 4 minutes on medium. Fill muffin cups 2/3 full. Bake 15 – 20 minutes. Cool. With apple corer or knife, take out about 3/4” wide piece from the center, not quite to the bottom. Fill with pie filling. Increase oven to 400°F. For meringue, combine egg whites and cream of tartar whipping until thickened. Slowly add sugar and whip until stiff peaks form. Pipe on cupcakes. Bake 5 – 8 minutes or until lightly browned.
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