Recipe: Key lime-cupcakes
heavenly..
this is a twist on the classic key lime-pie!
Key lime-cupcakes
by Fergal Connolly in 500 cupcakes & muffins
18 cupcakes
For the cakes:
225 grams unsalted butter I use salted
225 grams sugar
225 grams plain wheat flour
1½ teaspoon baking powder
4 eggs
1 teaspoon real vanilla extract
For the filling:
1 deciliter lime juice (you can also use lemon)
400 grams condensed milk from a can
For the meringue:
3 egg whites
Tiny slash of vinegar
75 grams sugar
Heat the oven to 175 C/347 F. Prepare an 18 muffin tin with paper cups.
Stir all the ingredients for the cakes together in a bowl with an electric whisker until the batter is smooth and pale - 2-3 minutes. Pour the batter in the paper cups and bake the cupcakes for 20 minutes. Remove the muffin tin with the cakes from the oven and led the cakes cool for 5 minutes in the tin, before removing them to let cool on a rack.
For the filling: Mix the lime juice with the condensed milk in a small bowl. Cut the top of each cake and dig a little hole with a teaspoon in each cupcake. Fill each cupcake with the "lime milk" and place the lid back on.
Make the meringue: Whisk the egg whites with the vinegar, until it makes a soft foam. Add 1/3 of the sugar and whisk until all the sugar is dissolved. Repeat until all the sugar is in.
Heat the oven to 230 C/446 F.
Place the meringue in a pipping bag and go nuts. Bake the cakes for 5 minutes, until they are golden on top.
The cakes only keep for one day with the meringue. But you can freeze them before you put on the meringue :)
Try filling these cupcakes with melted chocolate instead.... or ice cream!
If the metric system isn't your thing - try out this page!
this is a twist on the classic key lime-pie!
Key lime-cupcakes
by Fergal Connolly in 500 cupcakes & muffins
18 cupcakes
For the cakes:
225 grams unsalted butter I use salted
225 grams sugar
225 grams plain wheat flour
1½ teaspoon baking powder
4 eggs
1 teaspoon real vanilla extract
For the filling:
1 deciliter lime juice (you can also use lemon)
400 grams condensed milk from a can
For the meringue:
3 egg whites
Tiny slash of vinegar
75 grams sugar
Heat the oven to 175 C/347 F. Prepare an 18 muffin tin with paper cups.
Stir all the ingredients for the cakes together in a bowl with an electric whisker until the batter is smooth and pale - 2-3 minutes. Pour the batter in the paper cups and bake the cupcakes for 20 minutes. Remove the muffin tin with the cakes from the oven and led the cakes cool for 5 minutes in the tin, before removing them to let cool on a rack.
For the filling: Mix the lime juice with the condensed milk in a small bowl. Cut the top of each cake and dig a little hole with a teaspoon in each cupcake. Fill each cupcake with the "lime milk" and place the lid back on.
Make the meringue: Whisk the egg whites with the vinegar, until it makes a soft foam. Add 1/3 of the sugar and whisk until all the sugar is dissolved. Repeat until all the sugar is in.
Heat the oven to 230 C/446 F.
Place the meringue in a pipping bag and go nuts. Bake the cakes for 5 minutes, until they are golden on top.
The cakes only keep for one day with the meringue. But you can freeze them before you put on the meringue :)
Try filling these cupcakes with melted chocolate instead.... or ice cream!
If the metric system isn't your thing - try out this page!