Recipe: Key Lime Pie Cupcakes with Coconut Meringue (using cake mix)

KEY LIME PIE CUPCAKES WITH COCONUT MERINGUE

FOR THE CUPCAKES:
1 large lime, scrubbed (for 1 teaspoon zest and 2 tablespoons juice)
4 large eggs
1 (18.25 ounce) package plain yellow cake mix
1 (3.4 ounce) box vanilla instant pudding mix
1 1/4 cups water
1/3 cup vegetable oil
1 teaspoon coconut flavoring
GOT THE FILLING:
1 (14 ounce) can sweetened condensed milk
1/3 cup key lime juice
FOR THE COCONUT MERINGUE:
1/4 teaspoon cream of tartar
3 large egg whites (from above)
1/2 teaspoon coconut flavoring
1/3 cup granulated sugar

Place a rack in the center of the oven. Heat oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set pans aside.

With a citrus zester or fine grater, zest lime and reserve 1 teaspoon. Cut lime in half and juice. You should have 2 tablespoons. Set aside.

Separate three of the eggs, place whites in a large mixing bowl and set aside for meringue.

Place yolks in another bowl. To this bowl, add remaining whole egg, cake mix, pudding, water, oil, coconut flavoring, lime zest and lime juice. Blend with an electric mixer on low speed for 30 seconds. Stop machine and scrape down sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Batter should look well-blended.

Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it 2/3 of the way full. Place pans in the oven.

Bake until cupcakes are lightly golden and spring back when lightly pressed with finger, 18 to 22 minutes. Remove pans from oven and place on wire racks to cool for 5 minutes.

Increase oven temperature to 450 degrees F.

Run a dinner knife around the edge of the cupcake liners; lift the cupcake up from the bottom of pan using the end of the knife. Pick cupcakes up carefully with your fingertips. Place on wire rack to cool for 15 minutes before filling.

TO PREPARE THE FILLING:
Place sweetened condensed milk and key lime juice in a small bowl and stir to combine. Spoon mixture into a pastry bag fitted with a medium tip. Press tip 1/4 -inch into center of each cooked cupcake. Squeeze bag to release about 1 tablespoon filling into cupcake. Scrape off any excess filling with a rubber spatula. Place cooled cupcakes nearly side by side on a baking sheet.

TO MAKE THE MERINGUE:
Add cream of tartar to reserved egg whites and beat with an electric mixer on high speed until frothy, about 45 seconds. Add coconut flavoring and 1 tablespoon sugar. Continue beating on high, adding 1 tablespoon sugar at a time, until whites form stiff peaks.

Spoon 2 tablespoons meringue onto the top of each cupcake and swirl to spread just to edges with a short metal spatula or spoon. Place pan into oven . Bake until meringue is light, nutty brown in color, 5 to 6 minutes.

Remove from oven. Run a dinner knife around edge of cupcake liners. Lift each cupcake from the bottom using the end of the knife. Remove cupcakes from cups carefully.

Serve at once or allow to cool 10 minutes. Store cupcakes in a cake saver at room temperature for up to 3 days.

Makes 24 cupcakes
Source: Cupcakes from the Cake Mix Doctor