Lime Meringue Cupcakes

Name: Lime Meringue Cupcakes
Total time: 2400 s
Yield: 12 servings
Cuisine: British
Ingredients: For the cupcakes:; 1 1/4 cups all-purpose flower; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup sugar; 2 eggs+ 1 egg yolk; 1/4 cup sweetened condensed milk; 1 1/2 tbsp lime juice; 1 tsp lime zest; 1/2 cup vegetable oil; For the lime curd:; 2 egg yolks; 1/3 cup sugar; 1 pinch salt; 1/4 cup (57 grams) butter; 1 1/2 tbsp lime juice; for the meringue:; 3 egg whites; 2/3 cup sugar; 1 tsp lime juice

Arifa @cook_9182756

Bangladesh

Lime cupcakes filled with sweet and tangy lime curd, topped with meringue.

Arifa @cook_9182756

Bangladesh

Lime cupcakes filled with sweet and tangy lime curd, topped with meringue.

Saved

Ingredients

40 mins

12 servings

Forthe cupcakes:
1 1/4 cupsall-purpose flower
1 tspbaking powder
1/4 tspbaking soda
1/4 tspsalt
1/2 cupsugar
2eggs+ 1 egg yolk
1/4 cupsweetened condensed milk
1 1/2 tbsplime juice
1 tsplime zest
1/2 cupvegetable oil
For the lime curd:
2egg yolks
1/3 cupsugar
1 pinchsalt
1/4 cup (57 grams)butter
1 1/2 tbsplime juice
for the meringue:
3egg whites
2/3 cupsugar
1 tsplime juice

Saved

Steps

40 mins

1

Preheat oven to 350°F.
2

Line a 12 muffin tin with liners.
3

For the cake: Sift together the flour, baking powder and baking soda.
4

In a large bowl, add the eggs, sugar and salt and using an electric hand mixer in medium speed, beat until the mixture is pale, light and fluffy, for about 5-8 mins.
5

Add the lime juice, zest, oil and condensed milk and beat for 10 more seconds.
6

Add the flour mixture and beat just until there are no lumps. DO NOT OVER-BEAT.
7

Pour the batter into the lined muffin tins. Swirl a toothpick into the batter to get rid of the air bubbles.
8

Bake in the preheated oven for 15-20 mins, or until a toothpick inserted into the center of a cake comes out clean.
9

Take the cupcakes out of the pan when it's warm and cool completely.
10

For the lime curd: Put all the ingredients together in a heatproof bowl.
11

Set over a double boiler with gently simmering water, make sure the bowl doesn't touch the water.
12

Keep stirring the mixture using a whisk for about 5-10 mins, or until the curd thickens.
13

Take it off the heat and let it cool. Cover with plastic wrap and let the curd cool completely in the refrigerator.
14

For the meringue: Put all the ingredients in a heatproof bowl and put the bowl on a double boiler over simmering water.
15

Keep whisking until the sugar is melted.
16

Take the egg whites off the heat and beat with an electric mixture on medium-high speed until it forms stiff peaks.
17

Decorating the cupcakes: Using a teaspoon, scoop out some cake from the center of each cupcake. (Don't throw them out, just eat them immediately!)
18

Fill the holes with lime curd. Then put some meringue on top. Decorate however you want, and it's done!!