Key lime pie cupcakes

Key lime pie cupcakes

A delightfully tart cupcake alternative with marshmallow frosting - and a limey surprise inside


  • Preheat the oven to 180°C.
  • Line a 12-hole muffin tin with cases.
  • Cream together the butter and sugar until pale and smooth. Add the eggs one at a time, beating after each addition.
  • Combine the flours in a separate bowl. Pour the milk into a jug and stir in the vanilla.
  • Add a third of the flours to the creamed mixture and beat well. Pour in a third of the milk and vanilla and beat again. Repeat until all the flour and milk have been added. Spoon the mixture into the muffin cases. Bake for 20-25 minutes until golden.
  • Cool in the tin for 10 minutes, then put on a wire rack to cool completely before icing.
  • For the icing, place the sugar, syrup and water in a pan and cook on a high heat until the mixture reaches ‘soft-ball’ stage.
  • In a separate bowl, whisk the egg whites until soft peaks start to form. Remove the sugar mixture from the heat.
  • Using an electric hand mixer on a low speed, pour the hot sugar mixture in a slow, steady stream into the egg whites, beating all the time.
  • Turn the mixer up to a medium-high speed and whip until the mixture becomes thick, glossy and cool. Add the vanilla extract.
  • To assemble, scoop out about 2cm of sponge from the centre of each cupcake. Fill each hole with lime curd, top with the marshmallow icing and a sprinkle of lime zest.
  • Makes 12

    What you need:

    For the vanilla sponge:

    • 110g unsalted butter
    • 225g golden caster sugar
    • 2 large eggs
    • 150g self-raising flour
    • 125g plain flour
    • 120ml semi-skimmed milk
    • 1 tsp vanilla extract

    For the marshmallow icing:

    • 120g granulated sugar
    • 80g golden syrup
    • 1½ tbsp water
    • 2 large egg whites
    • ½ tsp vanilla extract

    To decorate:

    • Lime curd
    • Zest of 2 limes

    From Primrose Bakery Everyday by Martha Swift


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