Key Lime Cupcakes
Key Lime Pie - an American classic turned into a delicious cupcake.
I love the combination of sweet and zingy in this recipe.
But the best bit is that the cupcakes have a surprise filling.
Happy Baking!
Ingredients
For the lime curd
2 eggs
50g unsalted butter
225g sugar
2 limes - zest and juice
50ml double cream
For the cupcake
70g unsalted butter
210g flour
250g sugar
1 tbsp baking powder
1/2 tsp salt
210ml milk
2 eggs
1 tsp vanilla extract
For the frosting
440g icing sugar
140g unsalted butter (softened)
40ml milk
Method
Lime curd
Gently heat the eggs, butter, sugar and lime juice in a medium pan. Keep whisking until it thickens
Pour the mixture into a bowl and add the lime zest.
Cover with clingfilm (it should touch the surface of the curd) and leave to cool.
Beat the cream using an electric mixer until it forms soft peaks.
Fold the cream into the cooled curd.
Batter
Preheat the oven to 170° and line a muffin tin with 12 paper muffin cases.
In a bowl - mix the butter, flour, sugar, baking powder and salt until they form a crumbly texture.
In a separate jug - combine the milk, eggs and vanilla extract.
Pour half of the liquid mixture into the batter and mix until combined. Then add the rest of the liquid and keep mixing until the batter is smooth.
Use an ice cream scoop or tablespoon to spoon the batter into the paper cases. Filling them about two-thirds.
Bake for about 20-25 min until golden brown or until a toothpick comes out clean.
Leave to cool on a wire rack.
Frosting
Using an electric mixer, gradually mix the icing sugar and butter at low speed until combined.
Slowly pour in the milk whilst mixing.
Turn on high speed to beat the frosting until light and fluffy.
To assemble
Use a knife to make a hollow in the centre of each cupcake, about 2cm in diameter and 3cm deep.
Spoon about 1-2 teaspoons of lime curd into the hollow.
Replace the cut-out piece on top, gently pressing down to get a level top.
Spoon or pipe a generous amount of frosting on top of the cupcake.