-
1
Prepare the cupcake batter:
-
2
Zest and juice the lime. You will need 1 teaspoon of zest and 2 tablespoons of strained juice. Set aside.
-
3
Separate three of the eggs, place the whites in a large mixing bowl and the yolks in another.
-
4
Add the remaining egg, cake mix, pudding mix, 1 cup water, oil, coconut extract, and lime zest and juice to the yolks. Blend with a mixer on low for 30 seconds. Stop mixer and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, again scraping if needed. The batter should look blended.
-
5
Spoon 1/4 batter into each liner, filling it 2/3 of the way full. Put in the oven. Bake cupcakes until they are lightly golden and spring back when touched, 18-22 minutes. Remove from the oven and let cool 5 minutes. Increase oven temperature to 450F. When cooled down, poke the center of the cupcake to make it easy for filling.
-
6
Meanwhile prepare the filling. Place the sweetened condensed milk and key lime juice in a small bowl and stir to combine. Spoon mixture into a pastry bag; make a small cut in the tip of the bag (use a tip if you have one). Squeeze the bag into the cupcakes till the filling reaches the top. Scrape any excess with a spatula. Then place the cupcakes almost side-by-side on a baking sheet.
-
7
Prepare the meringue:
-
8
Add cream of tartar to the reserved egg whites and beat with a mixer on high until frothy, 45 seconds. Add the coconut extract and 1 tablespoon of the sugar. Continue beating on high, adding 1 tablespoon of sugar at a time until the whites form stiff peaks( if you pull the beater, the meringue should extend in straight stiff peaks).
-
9
Spoon 2 tablespoons meringue onto the top of each cupcake and swirl in just to the edges with a spoon. Place the pan in the oven, bake until the meringue is lightly nutty brown in color, 5-6 minutes.
-
10
Remove liners with a knife and lift cupcake up from the bottom carefully. Serve at once , or allow the cupcakes to cool 10 minutes then serve.
