Key Lime Pie Cupcakes With Coconut Meringue

Description

Yum yum! Share these delicious cupcakes with all the key lime pie lovers out there! From the cake mix doctor.

Ingredients

• Cupcake Liners
• Lime
• Eggs
• Yellow Cake Mix
• Vanilla Instant Pudding Mix
• Water
• Vegetable Oil
• Coconut Flavoring
• Sweetened Condensed Milk
• Key Lime Juice
• Cream Of Tartar
• Egg Whites
• Granulated Sugar

Instructions

1. Place a rack in the center of the oven and preheat the oven to 350f line 24 cupcake cups with paper liners
2. Set the pans aside
3. Prepare the cupcake batter:
4. With a citrus zester or fine grater, zest the lime and reserve one teaspoon
5. Cut the lime in half and squeeze the juice over a strainer into a small bowl
6. You should have two tablespoons
7. Set aside
8. Separate three of the eggs, place the whites in a large clean mixing bowl and the yolks in another mixing bowl
9. Add the remaining egg, cake mix, pudding mix, water, oil, coconut flavoring and lime zest and juice to the yolks
10. Blend with an electric mixer on low speed for 30 seconds
11. Stop the machine and scrape down the sides of the bowl with a rubber spatula
12. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed
13. The batter should look well blended
14. Spoon or scoop 1 / 4 cup batter into each lined cupcake cup, filling it two thirds of the way full
15. Place the pans in the oven
16. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 22 minutes
17. Remove the pans from the oven and place them on wire racks to cool for five minutes
18. Increase the oven heat to 450f
19. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your finger
20. Place them on a wire rack to cool for 15 minutes before filling
21. Meanwhile, prepare the filling: place the sweetened condensed milk and key lime juice in a small bowl and stir to combine
22. Spoon the mixture into a pastry bag fitted with a medium
23. Press the
24. Scrape off any excess filling with a rubber spatula
25. Place the cooled cupcakes nearly side by side on a baking sheet
26. Prepare the meringue:
27. Add the cream of tartar to the reserved egg whites and beat with an electric mixer on high speed until frothy, 45 seconds
28. Add the coconut flavoring and one tablespoon of the sugar
29. Continue beating on high, adding one tablespoon sugar at a time, until the whites form stiff peaks
30. Spoon two tablespoons meringue onto the top of each cupcake and swirl to spread it just to the edges with a short metal spatula or a spoon
31. Place the pan in the oven
32. Bake until the meringue is light nutty brown in color, five to six minutes
33. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingers
34. Serve at once, or allow the cupcakes to cool 10 minutes, then serve