These cupcakes made me very very happy! They look and taste great too.
A simple sponge mixture was made by throwing everything in a bowl, then a dollop of cake mix was put into muffin cases and cooked for 20 minutes. The filling was a take on key lime pie but was made up from lime juice and condensed milk.
A good quality lemon curd could be used for the filling which would obviously then transform them into lemon meringue cupcakes.
The meringue was piped onto the cooled cupcakes and my husband was given the responsibility of using the blowtorch to brown the meringue. He doesn't trust me! If you use this method of browning the meringue don't be too enthusiastic otherwise they will brown too much.
This recipe came from a cookery book dedicated entirely to cupcakes and muffins. The book gives you a base recipe and then a number of variations. For this recipe you could make ice cream meringue cupcakes, chocolate meringue cupcakes or lemon meringue cupcakes.
The author Fergal Connolly has worked at The Savoy Hotel in London, and has also worked on food magazines such as Delicious and BBC Good Food.
500 CUPCAKES & MUFFINS - Fergal Connolly
ISBN 9781845430955 - PAGE 136
Makes: 18 cupcakes
You will need:
225g unsalted butter softened, 225g caster sugar, 225 self-raising flour, 4 eggs, 1 tsp vanilla essence.
1. Preheat the oven to 175°C/350°F/Gas 4. Place 18 paper muffin cases into muffin tins.
2. Place all the cupcake ingredients in a large bowl and beat with an electric whisk until smooth and pale, about 2 or 3 minutes. Spoon the batter into the cases. Bake for 20 minutes.
3. Remove tins from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
For the filling:
75ml lime juice (or to taste), 400g tin condensed milk
1. Combine the lime juice and condensed milk in a small bowl.
2. Remove the top from each cupcake and hollow out a small hole. Spoon the filling into the hole and replace the top.
For the meringue:
3 egg whites, ¼ tsp cream of tartar, 75g granulated sugar (I used caster sugar).
1.Beat the egg whites and cream of tartar until soft peaks form. Add one-third of the sugar and beat for 1 minutes. Repeat until all the sugar has been added.
2. Increase the oven temperature to 230°C/450°F/Gas 8.
3. Spoon or pipe the meringue on top of the cupcakes. Bake for 5 minutes until golden. Or use a blowtorch to brown the meringue.
Store for no more than 1 day in an airtight container.
A simple sponge mixture was made by throwing everything in a bowl, then a dollop of cake mix was put into muffin cases and cooked for 20 minutes. The filling was a take on key lime pie but was made up from lime juice and condensed milk.
A good quality lemon curd could be used for the filling which would obviously then transform them into lemon meringue cupcakes.
The meringue was piped onto the cooled cupcakes and my husband was given the responsibility of using the blowtorch to brown the meringue. He doesn't trust me! If you use this method of browning the meringue don't be too enthusiastic otherwise they will brown too much.
This recipe came from a cookery book dedicated entirely to cupcakes and muffins. The book gives you a base recipe and then a number of variations. For this recipe you could make ice cream meringue cupcakes, chocolate meringue cupcakes or lemon meringue cupcakes.
The author Fergal Connolly has worked at The Savoy Hotel in London, and has also worked on food magazines such as Delicious and BBC Good Food.
500 CUPCAKES & MUFFINS - Fergal Connolly
ISBN 9781845430955 - PAGE 136
Makes: 18 cupcakes
You will need:
225g unsalted butter softened, 225g caster sugar, 225 self-raising flour, 4 eggs, 1 tsp vanilla essence.
1. Preheat the oven to 175°C/350°F/Gas 4. Place 18 paper muffin cases into muffin tins.
2. Place all the cupcake ingredients in a large bowl and beat with an electric whisk until smooth and pale, about 2 or 3 minutes. Spoon the batter into the cases. Bake for 20 minutes.
3. Remove tins from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
For the filling:
75ml lime juice (or to taste), 400g tin condensed milk
1. Combine the lime juice and condensed milk in a small bowl.
2. Remove the top from each cupcake and hollow out a small hole. Spoon the filling into the hole and replace the top.
For the meringue:
3 egg whites, ¼ tsp cream of tartar, 75g granulated sugar (I used caster sugar).
1.Beat the egg whites and cream of tartar until soft peaks form. Add one-third of the sugar and beat for 1 minutes. Repeat until all the sugar has been added.
2. Increase the oven temperature to 230°C/450°F/Gas 8.
3. Spoon or pipe the meringue on top of the cupcakes. Bake for 5 minutes until golden. Or use a blowtorch to brown the meringue.
Store for no more than 1 day in an airtight container.
16 comments:
Margaret - these look beautiful and so delicious.
Hi M, I think everyone loves a cupcake and certainly your Lime Meringue Cupcakes look very pretty and so delicious I just want to sink my teeth into one lol
Thank you for sharing this recipe :D
Rosie x
Margaret, these are the most beautiful cupcakes I think I have ever seen! I simnply adore Key Lime Pie (I recently blogged about my love for this dessert) so these are now added to my 'must cook soon' list!
Hi margaret, i've added you in my list of 'eateries' as 'margaret's coffee treats', as you obviously love desserts, judging from your blogs...
When I first saw your lovely photo I thought these were another Daring baker challenge. We made Lemon Meringue Pie last month in case you have't seen the myriad ot entries. I'll bet these cupcakes were delcious with their meringue topping. I am bookmarking them for my LMP -loving friends..including myself of course!
Margaret they really looks beautiful but the last time I didn't find cream of tartar, maybe at Stgo when I will go.Is a lovely recipe Margaret.xx Gloria
Men and their toys! Your husband did a nice job on the muffins, they are beautifully browned. I think I would be very very happy eating one of these!
So pretty!
Oh lordy, these make me intensely happy!!! Nice job on the tops!!
Absolutely beautiful Margaret.
I think those cupcakes would make anyone happy, they're great!
These look wonderful! I would love to try this one day!
(and is he planning to buy you a pasta machine for valentine's?good luck if he does!)
Thank you for your lovely comments.
Pixie - I hope for my husbands wellbeing that he doesn't buy me anything 'useful' for Valentine's Day!
These are so gorgeous!! I really want to get a kitchen torch - it's definitely on my want list!
I'm really getting into cupcakes at the moment (I know, I know - what's taken me so long!) and these look beautiful!
I was looking for fruit cake and look what I got! Your food looks wonderful.
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