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Key Lime Pie Cupcakes With Coconut Merin




Source of Recipe


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List of Ingredients








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) package vanilla instant pudding mix
1 ¼ cups water
1/3 cup vegetable oil
1 teaspoon coconut flavoring
Filling (recipe follows)
Coconut Meringue (recipe follows)

Directions:

Place a 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.

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 2 tablespoons. Set aside.

Separate 3 of the eggs, place the whites in a large clean mixing bowl for the meringue and the yolks in another bowl.

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 each lined cupcake cup. Place the pans in the oven.

Bake the cupcakes until they are lightly golden and spring back when lightly pressed, about 18 to 22 minutes. Place them on wire racks to cool for 5 minutes. Increase oven heat to 450 F.

Run a dinner knife around the edges of the cupcake liners, lift cupcakes up from the bottoms of the cups using the end of the knife and pick them out of the cups carefully. Place them on a wire rack to cool for 15 minutes before filling.

Meanwhile, prepare the filling. Press the top 1/4 inch of the pastry tip into the top center of each cooled cupcake and squeeze about 1 tablespoon filling inside. Scrape off any excess filling with a rubber spatula. Place on a baking sheet.

Prepare the meringue. Spoon 2 tablespoons meringue onto the top of each cupcake and swirl to spread it just to the edges. Place the baking sheet in the oven. Bake until the meringue is light nutty brown, 5 to 6 minutes. Store in a cake saver or at room temperature for up to 3 days. Makes 24 cupcakes.

Filling: Place 1 (14-ounce) can sweetened condensed milk and 1/3 cup Key lime juice in a small bowl and stir to combine. (Note: You must use Key lime juice to get the tart edge. Look for it in the juice aisle of supermarkets.) Spoon the mixture into a pastry bag fitted with a medium tip.

Coconut Meringue: Add 1/4 teaspoon cream of tartar to the reserved egg whites and beat with an electric mixer on high speed until frothy, 45 seconds. Add 1/2 teaspoon coconut flavoring and 1 tablespoon sugar. Continue beating on high; add 1 tablespoon sugar at a time (for 1/3 cup total), until the whites form stiff peaks.

PER CUPCAKE: Cal 213 (33% fat) Fat 8 g (2 g sat) Trace fiber Chol 41 mg Sodium 232 mg Carb 33 g Calcium 82 mg


Recipe