Key Lime Cupcakes - Recipe

For the cupcakes:

1 cup unsalted butter, softened

1 cup confectioners/icing sugar

2 cups self-rising flour

4 eggs

1 tsp. vanilla extract

1. Preheat the oven to 350F. Combine all ingredients in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from oven and cool while completing the next step. (Do not turn off the oven, you will need it again for the meringue). 

For the filling:

1/3 cup key lime juice

14 oz. can condensed milk

2. Combine the juice and condensed milk in a small bowl and stir with a whisk until well combined. Make a small hole in the center of each cupcake using an apple corer or fit a piping bag with a bismark tip. Fill the center of each cupcake with the juice and milk mixture. 

For the meringue:

3 egg whites

1/4 tsp. cream of tartar

1/3 cup granulated sugar

3. Beat the eggs and cream of tartar with an electric mixer on medium-high speed until soft peaks form. Add a third of the sugar and beat for 1 minute. Repeat this step until all of the sugar has been added. Increase the oven temperature to 450F. Spoon or pipe the meringue on top of the cupcakes. Bake for 5 minutes or until golden. 

Makes approximately 18 cupcakes