Lime Meringue Cupcake Recipe

These cupcakes went down a treat when I made them so I figured I would share the recipe with you all.



Ingredients

For the cupcakes

• 225g (8oz) unsalted butter, softened
• 225g (8oz) caster sugar
• 225g (8oz) self-raising flour
• 4 eggs
• 1 tsp vanilla essence

For the filling

• 75ml (3 fl oz) lime juice
• 400g (14oz) tin condensed milk

For the meringue

• 3 egg whites
• 1/4 tsp cream of tartar
• 75g (3oz) granulated sugar

Method

• Preheat the oven to 175°C (350°F/ Gas mark 4)
•  Place 18 paper cases in a muffin tin
• Place all cupcake cases in a large bowl and beat with an electric whisk until pale and smooth about 2-3 minutes.
• Spoon the batter into the cases.
• Bake for around 20 minutes.
• Remove tins from oven and leave to cool for around 5 minutes, then remove the cupcakes and cool on a wire rack.
• For the filling, combine the lime juice and condensed milk in a small bowl.
• Remove the top of each cupcake and hollow out a small hole.
• Spoon the filling into the hole and replace the top.
• For the meringue, beat the egg whites and cream of tartar until soft peaks form.
• Add one third of the sugar and beat for one minute.
• Repeat until all the sugar has been added.
• Increase the oven temperature to 230°C (450°F/ Gas Mark 7).
• Spoon or the pipe the meringue onto the cupcakes.
• Bake for five minutes until golden.
• Try not to store for more than 2-3 days in an airtight container.