LIME CUPCAKES WITH LIME CURD FILLING AND SWISS MERINGUE FROSTING | Dessert | Recipe | Baking Cherry
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Lime cupcakes are a delightful twist on traditional American desserts, showcasing the bright, zesty flavor of lime. Often enjoyed during summer gatherings or celebrations, these cupcakes are a refreshing treat that balances sweetness with tartness. The addition of lime curd and Swiss meringue frosting elevates them, making them a favorite for both casual and special occasions. Today, lime-flavored desserts are popular in various forms across the globe, reflecting a love for citrus in sweet treats.
Ingredients
- ●all-purpose flour
- ●granulated sugar
- ●baking powder
- ●salt
- ●unsalted butter
- ●eggs
- ●lime zest
- ●lime juice
- ●milk
- ●heavy cream
- ●powdered sugar
- ●egg whites
- ●vanilla extract
- ●cornstarch
Instructions
- 1Preheat the oven to 350°F and line a cupcake pan with liners.
- 2In a mixing bowl, whisk together flour, baking powder, and salt.
- 3In another bowl, cream butter and granulated sugar until light and fluffy.
- 4Add eggs one at a time to the butter mixture, mixing well after each addition.
- 5Stir in lime zest and lime juice until combined.
- 6Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients.
- 7Fill each cupcake liner about two-thirds full with batter.
- 8Bake for 18-20 minutes until a toothpick inserted comes out clean.
- 9Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 10Prepare lime curd by whisking egg yolks, lime juice, and sugar in a saucepan over medium heat until thickened.
- 11Remove from heat and stir in butter until melted and smooth.
- 12Once cupcakes are cooled, use a small knife to cut a cone shape from the center of each cupcake.
- 13Fill each cupcake with lime curd, replacing the cut-out piece on top.
- 14For the Swiss meringue frosting, heat egg whites and sugar in a bowl over simmering water, whisking until sugar dissolves.
- 15Transfer to a mixer and beat until stiff peaks form and the bowl is cool.
- 16Add vanilla extract and softened butter gradually, mixing until smooth and glossy.
- 17Frost each cupcake with the Swiss meringue frosting and garnish with lime zest.
milkeggswheat
Also Known As
Lime Cupcakes with Lime Curd Filling and Swiss Meringue Frosting
Ingredients
- ●1 cup all-purpose flour
- ●1 1/2 tsp baking powder
- ●1/2 tsp salt
- ●1/2 cup unsalted butter, softened
- ●1 cup granulated sugar
- ●5 large eggs
- ●1 tsp vanilla extract
- ●1/2 cup whole milk
- ●1 can (12 oz) evaporated milk
- ●1 can (14 oz) sweetened condensed milk
- ●1 cup coconut milk
- ●1 cup heavy cream
- ●1/4 cup powdered sugar
- ●1/2 cup shredded coconut, toasted
Instructions
- 1Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
- 2In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- 4Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Mix until just combined.
- 6Pour the batter into the prepared baking dish and smooth the top.
- 7Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
- 8In a separate bowl, whisk together the evaporated milk, sweetened condensed milk, and coconut milk.
- 9Once the cake is cooled, poke holes all over the top with a fork. Pour the milk mixture evenly over the cake, allowing it to soak in.
- 10In another bowl, whip the heavy cream with the powdered sugar until soft peaks form. Spread the whipped cream over the soaked cake and top with toasted shredded coconut.
Equipment
9x13 inch baking dishmixing bowlswhisktoothpickelectric mixer
vegetariandairy-free
Ingredients
- ●2 cups shredded coconut
- ●1/2 cup sweetened condensed milk
- ●1 cup dark chocolate chips
Instructions
- 1In a mixing bowl, combine the shredded coconut and sweetened condensed milk until well mixed.
- 2Line a baking dish with parchment paper.
- 3Press the coconut mixture firmly into the bottom of the prepared baking dish, creating an even layer.
- 4Place the baking dish in the refrigerator for about 30 minutes to set.
- 5Once set, remove the coconut layer from the dish and cut it into bars or squares.
- 6In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring in between until smooth.
- 7Dip each coconut bar into the melted chocolate, ensuring it is fully coated.
- 8Place the chocolate-covered bars back on the parchment paper.
- 9Refrigerate the bars again for about 15-20 minutes to allow the chocolate to harden.
- 10Serve chilled and enjoy your homemade chocolate-covered coconut bars.
Equipment
mixing bowlbaking dishparchment papermicrowave-safe bowlspatula
Ingredients
- ●1 1/2 cups crushed graham crackers
- ●1/2 cup unsalted butter, melted
- ●1/4 cup granulated sugar
- ●2 cups fresh strawberries, hulled and sliced
- ●1/2 cup granulated sugar
- ●1 tablespoon lemon juice
- ●1 teaspoon vanilla extract
- ●1 cup heavy whipping cream
- ●1/4 cup powdered sugar
- ●1 envelope unflavored gelatin
- ●3 tablespoons cold water
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine crushed graham crackers, melted butter, and granulated sugar. Mix until well combined.
- 3Press the graham cracker mixture into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool.
- 4In a blender or food processor, combine sliced strawberries, granulated sugar, lemon juice, and vanilla extract. Blend until smooth.
- 5In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom. Then, heat it gently until dissolved (do not boil).
- 6In a large mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- 7Fold the strawberry mixture into the whipped cream gently until well combined. Then, fold in the dissolved gelatin until fully incorporated.
- 8Pour the strawberry mousse filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 9Refrigerate the pie for at least 4 hours or until set.
- 10Once set, slice and serve chilled, garnished with additional strawberries if desired.
Equipment
mixing bowlblenderpie panspatulawhisk
Ingredients
- ●4 tbsp all-purpose flour
- ●4 tbsp granulated sugar
- ●2 tbsp cocoa powder
- ●2 tbsp vegetable oil
- ●3 tbsp water
- ●1/4 tsp vanilla extract
- ●a pinch of salt
Instructions
- 1In a microwave-safe mug, combine the flour, sugar, cocoa powder, and salt. Mix well.
- 2Add the vegetable oil, water, and vanilla extract to the dry ingredients in the mug.
- 3Stir until the mixture is smooth and well combined, ensuring there are no lumps.
- 4Microwave the mug on high for about 1 minute. Check for doneness; if it's still wet in the center, microwave for an additional 10-15 seconds.
- 5Let the brownie cool for a minute before enjoying it directly from the mug.
Equipment
microwavemugspoon
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