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Key Lime Cupcakes with Coconut Meringue Recipe

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This recipe for Key Lime Cupcakes with Coconut Meringue, by , is from -- , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marnie Barlow-Medical Imaging
Added: Tuesday, April 11, 2006


24 paper liners for cupcake pans (2 1/2 inch size)

For the cupcakes:
1 large lime, scrubbed (for 1 teaspoon zest and 2 tablespoons juice)
4 large eggs
1 package plain yellow cake mix
1 package vanilla instant pudding mix
1 1/4 cups water
1/3 cup vegetable oil
1 teaspoon coconut flavoring

For the Filling:
1 can sweetened condensed milk
1/3 cup Key lime juice (no substitute)

Coconut Meringue:

1/4 teaspoon cream of tartar
Reserved 3 large egg whites
1/2 teaspoon coconut flavoring
1/3 cup granulated sugar

1. Place rack in the center of the oven and preheat the oven to 350 F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Prepare the cupcake batter: With a citrus zester or fine grater, zest the lime and reserve 1 teaspoon. Cut the lime in half and squeeze the juice over a strainer into a small bowl-you should have two tablespoons. Set aside. Separate 3 of the eggs. Place the whites in a large clean mixing bowl and the yolks in another mixing bowl.
3. Add the remaining egg, cake mix, pudding mix, water, oil, coconut flavoring lime zest and juice to the yolks. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Spoon or scoop 1/4 cup batter into prepared cupcake papers, filling 2/3 full. Place the pans in the oven.
4. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes.
5. 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 careflly with your fingertips. Place them on a wire rack to cool for 15 minutes before filling.
6. Meanwhile, prepare the filling. Place the sweetened condensed milk and the Key lime juice in a small bowl and stir to combine. Spoon the mixture into a pastry bag filled with a medium tip. Press the tip 1/4 inch into the top center of each cooked cupcake and squeeze the bag to release about 1 tablespoon filling into the cupcake. Scrape off an excess filling with a rubber spatula. Place the cooled cupcakes nearly side by side on a baking sheet.
7. Prepare the meringue: Pre heat oven to 450F. Add the cream of tartar to the reserved egg whites and beat with an electric mixer on high speed until frothy, about 45 seconds. Add the coconut flavoring and 1 tablespoon of the sugar. Continue beating on high, adding 1 tablespoon of the sugar at a time, until the whites form stiff peaks. Spoon 2 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. Place the pan in the oven. Bake until the meringue is light nutty brown in color, 6 60 8 minutes. Serve at once or allow to cool for 10 minutes, then serve..

Personal Notes:
Personal Notes:
It's important to buy real Key lime juice for this recipe. It has a different flavor from Persian lime juice. You can find it in most supermarkets in the juice aisle.




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