Page 105 - Cupcakes

1 teaspoon coconut flavoring

FILLING:

1 can (14 ounces) sweetened condensed milk

⅓ cup Key lime juice (see “the Cupcake Doctor says”)

COCONUT MERINGUE:

¼ teaspoon cream of tartar

Reserved 3 large egg whites
½ teaspoon coconut flavoring

⅓ cup granulated sugar

1. 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.

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 2 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
and 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 ¼ cup batter into each lined cupcake cup, filling it two thirds of
the way full. Place the pans in the oven.

the CupcakeDoctor says...

It’s important to buy real Key lime juice for this recipe. It has a different
flavor from Persian lime juice—it’s fresher and more tart tasting. Many
supermarkets carry Key lime juice in the juice aisle, so you won’t have to
visit a specialty store. Once opened, store the bottle in the refrigerator for a