Key Lime Cupcakes

My mom and I made these cupcakes today and they were really good. The only thing I might change is upping the lime flavor in the filling.


Cupcakes:

• 1 cup unsalted butter, softened
• 1 cup super fine sugar
• 1 cups self rising flour
• 4 eggs
• 1 teaspoon vanilla extract

Filling:

• 1/3 cup lime juice
• 1 14 ounce can of condensed sweetened milk

Meringue:

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/3 cup granulated sugar

Instructions:

1. Preheat oven to 350 F. Place 18 paper liners in muffin pans.
2. Place all cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale (about 2-3 min). Spoon the batter into the muffin pan cups. Bake for 20 minutes. Remove pans from oven and cool for 5 minutes. Then remove cupcakes from pan and cool completely on rack.
3. For the filling, combine lime juice and condensed milk in a small bowl. Cut a cylindrical cone out of the top of each cupcake (leave 1/4 inch around the perimeter of the cupcake) and then cut the pointy end of the cone off, leaving only a very thin "lid" to the hole in the cupcake. Spoon the filling into the cupcakes and cover with "lid."
4. To make the meringue, beat the egg whites with the cream of tartar until soft peaks form. Then add 1/3 of the sugar and continue to beat for one minute. Repeat with rest of sugar in 1/3 increments. Spoon or pipe the meringue on top of the cupcakes, making sure to cover the "lid." Bake on bottom rack for 5 minutes at 450 F.
5. Store for up to one day in an airtight container.