Lime Meringue Cupcakes
1 1/2 levelled cups plain flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
3/4 cup caster sugar blended with the zest of 2 limes
2 large eggs (50g eggs), at room temperature
1tsp vanilla extract
2/3 cup natural yoghurt
½ cup lime juice and zest of 4 limes
115g unsalted butter, at room temperature
1 cup caster sugar
5 large eggs (50g eggs)
pinch of salt
4 large egg whites
1 tsp white vinegar
¾ cup caster sugar
Preheat oven to 180°C. Line a standard 12 cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Using an electric mixer, beat butter and sugar until light and fluffy (about 5 minutes). Beat in eggs, one at a time, until combined. Beat in vanilla.
With the mixer set at low speed, gradually beat in flour mixture and yoghurt in alternate batches, beginning and ending with the flour. Divide batter evenly among prepared muffin cups.
Bake until a skewer inserted in the centre of a cupcake comes out clean and the top springs back at the touch (20 to 25 minutes). Cool 10 minutes in pan, then turn out onto a wire rack to cool completely before frosting.
Put zest in a food processor fitted with a steel blade. Add sugar and process until the zest is finely minced.
In a large bowl, cream butter and sugar with lime zest. Add eggs one at a time then lime juice and salt. Mix until combined (mixture will appear lumpy). Pour mixture into a medium heavy based saucepan and cook over low heat, stirring constantly until thickened, about 10 minutes.
The lime curd will thicken just below a simmer. Remove from the heat and set aside.
Whisk egg whites until soft peaks form. Add vinegar then gradually add castor sugar, one tablespoon at a time, until well combined. Whisk on high until meringue is thick and glossy.
When cupcakes are ready, transfer meringue to a piping bag fitted with a large round nozzle (alternatively you can spoon meringue onto cakes).
Using a small sharp knife, cut a cone shape out of the top of each cupcake to create a cove for the lime curd.
Spoon curd into hole then top or pipe with meringue. Meringue can be served as it is or finished off by toasting lightly with a kitchen torch.
Recipes make 12 regular muffin size cupcakes.
Recipes also work for mini cupcakes (bake for 10-12 mins). Mini cupcake liners are available from cake decorating or quality kitchenware stores.
Frostings will last up to 3 days in the refrigerator excluding the meringue frosting, which is best used on the same day.
Top cupcakes with icing flowers, coloured sprinkles, metallic sugar balls, anything that takes your fancy.
Rose petals, Persian fairy floss and candied fruit are some more exotic and colourful options that can make a lasting impression on your guests.
|source: Cravings Magazine Volume 7|