Key Lime Cupcakes

By carvalhohm

Ingredients

• For Cupcakes:
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup superfine sugar*
• 2 cups self-rising flour
• 4 eggs 1 tsp. vanilla extract
• For Filling:
• 1/3 cup key lime juice
• 1 (14 ounce) can condensed milk
• For Meringue:
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/3 cup granulated sugar

Details

Servings 18

Preparation

Step 1

Preheat the oven to 350 degrees. Place 18 paper baking cups in muffin pans. Place all the cupcake ingredients in a large bowl, and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove and cool on rack for 5 minutes, then remove cupcakes and finish cooling on rack.

For the filling, combine the lime juice and condensed milk in a small bowl. Carve out a small hole in the top of each cupcake. Spoon the filling into the hole and replace the top. For the meringue, beat the eggs and cream of tartar until soft peaks form. Add one-third of the sugar and beat for 1 minute. Repeat until all the sugar has been added. Increase the oven temperature to 450 degrees. Spoon or pipe the meringue on top of the cupcakes. Bake for 5 minutes until golden. Store for no more than 1 day in an airtight container.

*Superfine sugar is finer granules than regular granulated sugar. If you don't have any you can grind sugar in your blender to make it more fine, although this recipe will work fine with regular granulated sugar.