Key Lime Cupcakes

For the cupcakes:
1 cup (2 sticks) sweet 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
14 oz. can condensed milk

for the meringue:
3 egg whites
1/4 tsp. cream of tartar
1/3 cup granulated sugar




Preheat oven to 350º. Place 18 baking cups in muffin pans. Place all the cupcake ingredients in a large bowl, and beat until smooth and pale, about 2-3 minutes. Spoon the batter into the cups. bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

For the filling, combine the lime juice and condensed 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. 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 oven temperature to 450ºF. Spoon the meringue on top of the cupcakes. Bake for 5 minutes until golden.

This is a harder recipe than most to make because it contains more steps and ingredients but its worth making if you want to try something new.