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Key Lime Cupcakes
Ingredients
- Cupcakes
- 1 c sweet butter softened
- 1 c superfine sugar
- 2 c self-rising flour
- 4 eggs
- 1 tsp vanilla
- Filling
- 1/3 c key lime juice
- 14 oz can condensed milk
- Meringue
- 3 egg whites
- 1/4 tsp cream of tarter
- 1/3 c granulated sugar
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Directions
- Preheat oven 350
- Place 18 paper cups in muffin pans. Place all cupcake ingredients in large bowl, beat with electric mixer until smooth and pale, about 2-3 minutes. Spoon batter into cups. Bake 20 minutes. Remove pans from oven and cool 5 minutes. Remove cupcakes and cool on rack.
- For filling, combine ingredients in small bowl. Remove top from each cupcake and hollow out small hole. Spoon filling into hole and replace top.
- For meringue, beat eggs and cream of tarter until soft peaks form. Add one third of sugar and beat 1 minute. Repeat until all sugar is added. Increase oven temperature to 450. Spoon or pipe meringue on top of the cupcakes. Bake 5 minutes until golden. Store no more than one day in airtight container.
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