Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, zest and vanilla. Add to dry ingredients; beat until well blended.
Add cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold into batter.
Fill paper-lined muffin cups three-fourths full. Bake at 325° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat the cheese, cream, confectioners' sugar, gin and food coloring until stiff peaks form. Pipe over cupcakes. Garnish with lime slices. Refrigerate leftovers.