Recipe: Key Lime Pie Cupcakes

When your Mum comes home from a trip to your Grandmother's house with a big bag of fresh limes,

What do you do?

You switch on your brain and start figuring out what you're going to bake with them, of course!

While I may have given up gluten for now, you don't think I'd stop baking - did you? 

The first thing that came to mind when I saw the limes was key lime pie,

but lately I've made quite a few pies so I felt like making something different.

I remembered I hadn't made cupcakes for a while and then the idea hit me...

Why not take a Key Lime Pie and turn it into cupcakes?

Then I set off to create Key Lime Pie Cupcakes or Lime Meringue Pie Cupcakes - whichever name you fancy.

I took my favourite, tried and tested Vanila Cupcake recipe,

made a simple lime filling and topped it off with a soft meringue.

For something that looks a little fancier than your average cupcake and will wow your guests,

it's delightfully simple - just how I like it!

Key Lime Pie Cupcakes 

recipe by ksayerphotography

Makes 12 cupcakes

Vanilla Cupcakes:

125g Butter, softened 

2/3C + 2 tbsp Sugar

2 Eggs 

1/2C Milk 

1/2 tbsp Vanilla Extract

1 1/3C Plain Flour 

3/4 tsp Baking Powder

1/4 tsp Salt

Preheat oven to 160*C (320*F).

Beat butter and sugar until light and fluffy. 

Add in eggs one at a time, beating for a minute after each egg. 

In a bowl combine milk and vanilla.

In a separate bowl combine flour, baking powder and salt. 

With a mixer on low speed, alternatively add the flour and milk mixtures until all is combined. 

Beat for a further 3 minutes on high.

Divide into lined cupcake pans and bake for 20-30 minutes or until golden and a skewer inserted into the middle comes out clean.

Using  piping nozzle, skewer or small knife make a hole in the top of the cupcakes for the filling.

Allow to cool in the pans for 10 minutes before removing to cool completely on wire racks.

Key Lime Filling:

100g Condensed Milk

1.5-2 Tbsp Fresh Lime Juice  

(this depends on your taste preference and the strength of your limes)

Mix condensed milk and lime juice together until combined and desired flavour is reached. 

Fill/pipe filling into cooled cupcakes.

Meringue Topping:

2 Egg Whites

50g Caster Sugar

Pinch of Salt

Preheat oven to 230*C (450*F)

Beat the eggs and salt until soft peaks form.

Gradually add the sugar and beat until stiff peaks. 

The mix should be thick and glossy and the sugar should be completely dissolved.

Pipe onto cooled and filled cupcakes and bake for 5 minutes until meringue is golden.

...

And there you have it! 

It seems a bit more complicated than it actually is, but trust me, it's as easy as... well, pie!

Tips:

- Add the lime juice gradually and taste as you go so you don't add too much!

- It's easier to cook the meringue topping if you place the cupcakes back into the cleaned cupcake tins

- This recipe can be easily adapted! Switch the lime juice for lemon, fill them with chocolate or caramel instead - the possibilities are endless!

So tell me -

Do you have any favourite recipes using lime?

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