| | Directions | | Cupcakes: preheat oven to 350°. Place 18 cupcake papers in muffin pans. In large bowl, combine butter, superfine sugar, flour, eggs, and vanilla; beat until smooth and pale, about 2-3 minutes. Spoon the batter into the cups; bake for 20 minutes. Cool 5 minutes. Then place cupcakes on cooling rack. Filling: combine lime juice and milk in a small bowl. Remove the top from each cupcake and hollow out a small hole. Spoon the filling into the hole, and replace the top. Meringue: beat the eggs and cream of tartar until soft peaks form. Add one-third of the of the sugar and beat for 1 minute. Repeat until all the sugar has been added. Increase oven temperature to 450°. Spoon or pipe the meringue on top of the cupcakes. Bake for 5 minutes or until golden. |
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| Ingredients | | - |  | 2 sticks sweet butter, softened |
| - | | 1 cup Superfine Sugar |
| - | | 2 cups self-rising flour |
| - | | 4 eggs |
| - | | 1 teaspoon vanilla extract |
| - | | 1/3 cup key lime juice |
| - | | 1 can condensed milk (14 ounce can) |
| - | | 3 egg whites |
| - | | 1/4 teaspoon cream of tartar |
| - | | 1/3 cup granulated sugar |
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