Key Lime Pie Cupcakes Recipe with Toasted Meringue Icing & Lime Filling | Cupcake Jemma

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar texture at a lower cost

Crush 175 grams of digestive biscuits into a fine crumb.

Melt 50 grams of unsalted butter and let it cool slightly before adding to the crushed biscuits.

Add a squirt of golden syrup to the biscuit and butter mixture, stirring until it reaches a wet sand consistency.

Line a cupcake tin with cupcake cases and place a tablespoon of the biscuit mixture into each case, pressing down with a rolling pin or the back of a spoon.

In a mixing bowl, combine 125 grams of self-raising flour, 125 grams of caster sugar, and 1/4 teaspoon of bicarbonate of soda, sifting to remove lumps.

Add 125 grams of soft unsalted butter to the dry ingredients along with the zest of 2 limes and 2 eggs.

Mix on low speed to combine, then increase to medium speed for 30 seconds.

Add 1 tablespoon of lime juice and 1 tablespoon of whole milk, mixing again on low then medium for 20-30 seconds.

Scrape down the sides of the bowl and mix for another 20 seconds until fully combined.

Divide the cupcake batter evenly among the prepared cases, filling them two-thirds to three-quarters full.

Preheat the oven to 170 degrees Celsius (fan-assisted).

Bake the cupcakes for 18-20 minutes, testing for doneness by pressing the top; if it springs back, they are done.

Remove the cupcakes from the oven and let them cool.

Prepare the Swiss meringue icing by combining 660 grams of caster sugar and 330 grams of egg whites in a bowl, whisking to combine.

Place the bowl over a bain-marie, stirring until the sugar dissolves completely, tested by rubbing between fingers.

Once dissolved, remove from heat and pour into a mixer bowl.

Whip the meringue until it cools down and becomes thick and glossy, about 5 minutes.

Add 1/2 teaspoon of vanilla extract to the meringue and mix until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens