Hi! I hope you saved your egg whites from the Key Lime Pie recipe. Today I used mine up - along with the rest of my key limes to make Key Lime cupcakes. As this was an experiment, and my time was crunched, I used a mix just to be safe. This is what I did…
Key Lime Cupcakes
1 white cake mix – I used Pillsbury Moist Supreme classic white
1 cup of fresh squeezed key limes and their zest (reserve 1 Tablespoon for the frosting)
¼ cup milk
1 Tablespoon of sour cream
1/3 cup oil – I used canola
5 egg whites
Reserve a few pieces of unzested peel for a garnish
3 cups confectioners' sugar
1 cup butter ROOM TEMPERATURE
1 teaspoon vanilla extract
1 Tablespoon of the reserved lime juice w/zest.
Fill muffin tins with papers, or grease each cup. You should get 24 cupcakes from this recipe.
Next, zest and juice your key limes. I had about 13. By zesting and then juicing each one, I was able to get 1 cup. Reserve 1 Tablespoon for your frosting later.
Whatever your final measurement of zest/juice is, add enough milk to equal 1 ¼ cups of moisture.
Now you can set oven temp at 350 degrees F to pre-heat.
Next, beat the egg whites with an electric mixer for about a minute to bring them to a foamy consistency.
Then, add the zested juice, milk, and oil to the dry cake mix. Next, top with the egg whites and then mix everything together with an electric mixer on low speed for 2 minutes to well incorporate.
Scrape the sides and bottom to insure everything is well mixed.
Fill your paper lined muffin tins with a medium sized cookie scoop. You should be able to fill 24 cups.
Bake for 18 – 22 minutes, or until a toothpick inserted comes out clean. Do not over bake. The cupcakes will not brown much because the batter is not colored with egg yolk.
While cupcakes are cooling make the frosting….
With an electric mixer, cream the room temperature butter until smooth. Add the vanilla and the zested lime juice and mix on low. Next, add one cup of the condfectioners' sugar and mix on low until smooth. Repeat this process one cup at a time for the other 2 cups. Once the three cups have been incorporated, mix on high just to get a smooth consistency. If the frosting is too stiff, add a tablespoon or two of milk as needed.
Frost cupcakes when completely cool. Top with a sliver of key lime rind as a garnish.