Wednesday, November 17, 2010

Wednesday November 17th: Lime Cupcakes with Lime Filling and Toasted Coconut Meringue Frosting Topped With Shredded Coconut and Lime Zest

photo by wvs
So this week's lime cupcakes were a nice change from the heavier cupcakes we have had in the past couple weeks. The cupcakes will be a hit with anyone who enjoys lime and are pretty simple to make as well. I did not use self rising flour, but instead tried to recreate my own with baking soda, regular flour and salt. I did not use enough baking soda so the cake part came out a lot denser than intended. Some tasters commented they enjoyed the denser cake with the fluffy meringue, others would have preferred the cupcakes to be fluffier, so I guess you can never win them all!

photo by wvs

Here's how they're made:

Lime Cupcakes with Lime Filling and Coconut Meringue Frosting Topped With Shredded Coconut and Lime Zest (makes 24)
Lime Cupcakes:
1 cup all-purpose flour
3/4 cup self-rising flour
1 stick butter, room temperature
1 1/4 cups sugar
2 large eggs
2 1/2 tblsp. fresh lime juice
1 tblsp. lime zest
yellow food coloring
green food coloring
3/4 cup buttermilk

Sift together flour and self-rising flour in a medium bowl. In large bowl, beat butter until creamy. Add sugar and mix. Add eggs one at a time, mixing in between. Add lime juice and zest. Alternate adding flour and buttermilk. Add food colouring to make it a light green colour.

Lime Filling
8 tbsp Lime Juice

1 can Condensed Sweetened Milk
Mix together both ingredients in a bowl. 

Coconut Meringue Frosting:
1 Cup Sugar
1/2 Cup Water
2 Egg Whites
1/2 tsp Coconut Extract

Boil sugar and water. Add to beaten and stiffened egg whites slowly in increments, while beating. Add coconut extract and beat. 

Assembly: Place a thin layer of filling on top of cupcakes. Add coconut meringue frosting on top of the filling layer and garnish with coconut and extra lime zest. You can also toast the meringue.

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