I’ve made this recipe twice so far. The first time it was for a friend’s bridal shower back in May. Then another friend saw them I asked if I could make some for her birthday. And, of course, I said a big yes!
I’ve had this little book on cupcakes (500 Cupcakes, Connolly & Fertig) for I don’t know how long and had never baked anything from it. So I thought it was time to make good use of it. To be absolutely honest, I was a bit disappointed when I discovered that most of the cupcakes in this book use the same recipe. So it works more like a guide to flavour combination and decorating ideas. On the other hand, this one recipe is really good! One of my friends attending the bridal shower said it was the best cupcake she’d ever had 😀
LIME MERINGUE CUPCAKES
CUPCAKES (adapted from the book 500 Cupcakes)
225g unsalted butter, room temperature (1 cup)
200g sugar (1 cup)
250g flour (2 cups)
2 tsp baking powder
1 tsp salt
4 large free range eggs
125ml buttermilk (½ cup)
zest of 1 lime
Preheat oven to 175oC (350oF). Place 18 paper cups in muffin tins.
Combine all ingredients in a large bowl and beat with an electric mixer until smooth and pale (2-3 min).
Using an ice cream scoop, fill the paper cups up to ⅔ and bake for 20 min. Let them cool for 5 min in the tin then remove to a cooling rack.
200g sweetened condensed milk
150ml single cream
juice of 1-2 limes (depending on how juicy they are and how acidic you want the cream)
Put all the ingredients in a small bowl and whisk to combine. Let it stand for 10 min and see the magic happen (it thickens all by itself!).
Core the cupcakes, fill with lime cream and put the tops back on.
3 egg whites
180g icing sugar
¼ tsp cream tartar
zest of 1 lime
Mix together sugar, whites and cream tartar in a heat proof bowl and put it over a pan with simmering water. Beat it with a whisk until the sugar has dissolved and the temperature reaches 60°C.
Take away from heat and beat with a mixer until hard and shiny peaks start to form. Add lime zest and give it a whisk just to incorporate.
Leave it in the fridge for 15-20 minutes and apply using a piping bag. Then, if desired, use a blow torch to burn the meringue a little.