These were made for twice-delayed St. Patrick's Day Potluck at work. AND THEY WERE TO DIE FOR. Seriously. The recipe was super easy. The hardest part was the meringue, as it was my first time making it without the help of my Gram, and I had to torch it with a long lighter since I had no kitchen torch. It was absolutely sublime. The only drawback to these cupcakes was that everyone at work thought that the candied lime slices on top were pickle slices. I got so frustrated by the end of the day that I told them all I was bringing pickle cupcakes next time.
Fresh from the oven. One thing about this recipe - the cake turns out so moist it won't stick to the wrapper. Which is good for when you're eating them, but hell for getting them out of the tin to cool and decorate.
Green batter. I added more green and yellow food coloring, but I think it still could have used more.
Genuine key lime juice is a must, especially if you don't feel like juicing a bunch of key limes to get what you need.
Speaking of key limes, here are the pre-candied slices. Totally do not look like pickles at all.
And after being candied. They lose a lot of pigment in the process.
Key Lime Cupcakes
- 1 (18.25 oz) pkg lemon cake mix
- 1 1/3 c. oil (I used a soybean/sunflower mix)
- 4 eggs
- 1 (3 oz) pkg lime flavored gelatin mix
- 3/4 c. key lime juice
- 1 tsp. vanilla
- 1 tsp. butter flavoring
- 1 c. egg whites
- 2 c. sugar
- pinch salt
Candied Lime Slices
- 6 key limes
- 1 c. sugar
- 2 tbsp sugar
- 1 c. water