Key Lime Cupcakes

for the cupcakes:

1 cup sweet butter, softened

1 cup superfine sugar

2 cups self-rising flour

4 eggs

1 tsp vanilla extract

for the filling:

1/3 cup key lime juice

14 oz can condensed milk

for the meringue:

3 eggs whites

1/4 tsp cream of tarter

1/3 cup granulated sugar

Preheat over to 350. Place 18 paper baking cups in muffin pans. Place all the cupcake ingredients in a large bowl, and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

For the filling, combine the lime juice and condensed 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. For the meringue, beat the egss and cream of tarter until soft peaks form. Andd one-third of the sugar and beat for 1 minute. Repeat until all the sugar has been added. Increase the oven temperature to 450. Spoon or pipe the meringue on top of the cupcakes. Bake for 5 minutes until golden.