August 16, 2011
Key Lime Mini Cupcakes
I was excited to buy the recipe book 500 Cupcakes . When I look for recipe books one of my only requirements is a photograph for every recipe in the book. Nothing is worse than going into a baking project without being able to visualize the final product. I usually end up modifying the decorating techniques to alter the final look of the dessert, but a photograph is a good jumping off point. I was so excited to use this new cupcake book that I decided to make a series of four different mini cupcake recipes. The first cupcake is a Key Lime Cupcake. Key Lime Pie is one of my favorite desserts, and this little cupcake was just as good as the traditional pie. I have never made meringue icing before, and was surprised by how well it turned out and how easy it was. Enjoy!
1 cup butter
1 cup granulated sugar
2 cups cake flour
2 tsp. baking powder
1 tsp. salt
4 large eggs
1/2 cup buttermilk
1 tsp. vanilla
1/3 cup squeezed key lime juice
14 oz. can condensed milk
3 egg whites
1/4 tsp. cream of tartar
1/3 cup granulated sugar
Preheat the oven to 350 degrees.
Cream the butter and sugar. Whisk the eggs together in a separate bowl, then add to the butter and sugar. Add the vanilla, cake flour, baking powder, salt, and buttermilk.
Bake for 13 minutes.
Mix the filling ingredients together. When the cupcakes are cool, use a knife to remove part of the center and add the filling.
Increase oven temperature to 450 degrees.
Beat the egg whites and cream of tartar until soft peaks form. Add 1/3 of the sugar and beat for a minute. Continue this pattern until all of the sugar has been added.
Frost the cupcakes with the meringue. Place back in the oven for 4 to 5 minutes or just until the meringue has started to turn golden brown.
Makes 36 mini cupcakes