Key Lime Cupcakes 2 Recipe

  • 2 sticks sweet butter, softened
  • 1 cup Superfine Sugar
  • 2 cups self-rising flour
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup key lime juice
  • 1 can condensed milk (14 ounce can)
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/3 cup granulated sugar
Cupcakes: preheat oven to 350°. Place 18 cupcake papers in muffin pans. In large bowl, combine butter, superfine sugar, flour, eggs, and vanilla; beat until smooth and pale, about 2-3 minutes. Spoon the batter into the cups; bake for 20 minutes. Cool 5 minutes. Then place cupcakes on cooling rack. Filling: combine lime juice and milk in a small bowl. Remove the top from each cupcake and hollow out a small hole. Spoon the filling into the hole, and replace the top. Meringue: beat the eggs and cream of tartar until soft peaks form. Add one-third of the of the sugar and beat for 1 minute. Repeat until all the sugar has been added. Increase oven temperature to 450°. Spoon or pipe the meringue on top of the cupcakes. Bake for 5 minutes or until golden.
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