Cake Mixture: 1 1/3 C cake our, sifted 3/4 C confectioner's sugar 1 1/2 teaspoons cream of tartar 3/4 teaspoon

salt 3/4 C granulated sugar 2 key lime zest 1 (3 oz) lime gelatin 1/2 C key lime juice 1/2 C water 1/2 C oil 4 eggs 2 teaspoons vanilla extract 1 teaspoon lemon extract Frosting: 1/2 C butter, softened 1 (8 oz) cream cheese, softened 1 teaspoon vanilla extract 3 1/2 C confectioner's sugar Cake: 1. Preheat oven to 375 2. Line tray with cupcake liners. 3. Mix the our and confectioner's sugar together in a bowl. 4. Beat egg whites until foamy, add the cream of tartar and salt. Mix white until soft peaks. 5. Add granulated sugar, tablespoon at a time, and beats whites till stiff peaks form. 6. Add the vanilla, egg yolks, and lemon extract. Sift 1/4 of the our mix over egg whites and fold in. 7. Gently folding, add the rest of the our mixture. Do not overmix. 8.Transfer batter to cupcake tins. 8. Bake for 18-22 minutes or until toothpick comes out of cupcake center clean. 9. Remove from tray and place on cooling rack. Frost then serve. Frosting: 1. Cream the butter and cream cheese until smooth. 2. Beat in vanilla. 3. Add sugar and beat speed until smooth.