Ingredients with Measurements:
- 1 box lemon cake mix
- 1/2 cup vegetable oil
- 3 eggs
- 1/2 cup lemon curd
- 1 cup powdered sugar
- 1/4 cup water
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 12 cake pop sticks
- Yellow food coloring (optional)
- Lemon zest (optional)
Special Equipment Needed:
- Cake pop maker or mini cupcake pan
- Cake pop sticks
- Electric mixer
- Piping bag with a star tip
Step-by-Step Instructions:
1. Preheat the cake pop maker or mini cupcake pan according to the manufacturer's instructions.
2. In a large mixing bowl, combine the lemon cake mix, vegetable oil, and eggs. Mix until well combined.
3. Pour the batter into the cake pop maker or mini cupcake pan and bake according to the manufacturer's instructions.
4. Once the cake pops or mini cupcakes are done baking, remove them from the cake pop maker or mini cupcake pan and let them cool completely.
5. Once the cake pops or mini cupcakes are cooled, use a small spoon or a cake pop stick to make a small hole in the center of each cake pop or mini cupcake.
6. Fill the hole with lemon curd using a piping bag or a small spoon.
7. In a separate mixing bowl, combine the powdered sugar, water, and yellow food coloring (if using). Mix until well combined.
8. In another mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
9. Gradually add the granulated sugar and vanilla extract to the egg whites, beating until stiff peaks form.
10. Fold the powdered sugar mixture into the egg white mixture until well combined.
11. Transfer the meringue mixture to a piping bag with a star tip.
12. Dip each cake pop stick into the meringue mixture and insert it into a cake pop or mini cupcake.
13. Pipe the meringue mixture onto each cake pop or mini cupcake, creating a swirl design.
14. Use a kitchen torch to lightly brown the meringue on each cake pop or mini cupcake.
15. Garnish with lemon zest, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Cake pop maker or mini cupcake pan temperature: 350°F (175°C)
Meringue browning temperature: 350°F (175°C)
Serving size:
Makes 12 cake pops or mini cupcakes
Nutritional information:
Calories per serving: 240
Total fat: 9g
Saturated fat: 1.5g
Cholesterol: 35mg
Sodium: 250mg
Total carbohydrate: 38g
Dietary fiber: 0g
Total sugars: 27g
Protein: 2g
Substitutions for ingredients:
- Lemon cake mix can be substituted with vanilla or white cake mix.
- Lemon curd can be substituted with any fruit curd or jam.
- Powdered sugar can be substituted with granulated sugar.
- Yellow food coloring can be omitted.
- Lemon zest can be substituted with lime or orange zest.
Variations:
- Chocolate Meringue Cake Pops: Use chocolate cake mix instead of lemon cake mix and omit the lemon curd. Top with chocolate meringue and garnish with chocolate shavings.
- Strawberry Meringue Cake Pops: Use strawberry cake mix instead of lemon cake mix and fill the cake pops or mini cupcakes with strawberry jam. Top with strawberry meringue and garnish with fresh strawberries.
- Blueberry Meringue Cake Pops: Use blueberry cake mix instead of lemon cake mix and fill the cake pops or mini cupcakes with blueberry jam. Top with blueberry meringue and garnish with fresh blueberries.
Tips and Tricks:
- Make sure the cake pops or mini cupcakes are completely cooled before filling them with lemon curd.
- Use a piping bag with a small tip to fill the cake pops or mini cupcakes with lemon curd.
- Use a kitchen torch to lightly brown the meringue on each cake pop or mini cupcake.
- Store the cake pops or mini cupcakes in an airtight container in the refrigerator for up to 3 days.
Storage Instructions:
Store the cake pops or mini cupcakes in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Let the cake pops or mini cupcakes come to room temperature before serving.
Presentation Ideas:
Arrange the cake pops or mini cupcakes on a platter and garnish with lemon zest.
Garnishes:
Lemon zest, chocolate shavings, fresh strawberries, fresh blueberries.
Pairings:
Iced tea, lemonade, or coffee.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the meringue is too runny, add more powdered sugar.
- If the meringue is too stiff, add a little bit of water.
Food Safety Advice:
- Make sure to use pasteurized eggs for the meringue.
- Store the cake pops or mini cupcakes in the refrigerator to prevent bacterial growth.
Food History:
Cake pops were invented by Angie Dudley, also known as Bakerella, in 2008. They became popular after she posted a tutorial on her blog on how to make them.
Flavor Profiles:
Sweet, tangy, and creamy.
Serving Suggestions:
Serve the cake pops or mini cupcakes as a dessert or a sweet snack.
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