Thursday, 18 February 2016
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.
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
- Lime curd
- Zest of 2 limes
From Primrose Bakery Everyday by Martha Swift (£20, Square Peg).