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Coconut and lime curd teacup cakes
Coconut and lime curd teacup cakes
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Elegantly served in charming tea cups to make a lasting impression!
Ingredients:
  • 250g softened butter
  • 337.50 gm sugar
  • 4 eggs
  • 1 tsp coconut essence
  • 300.00 gm self-raising flour, sifted
  • 85.00 gm desiccated coconut
  • 128.75 gm full cream milk
  • 50g butter
  • 2 eggs
  • 3 egg yolks
  • 150g sugar
  • 131.25 gm lime juice, strained
  • 225.00 gm sugar
  • 125.00 gm water
  • 4 egg whites
Instructions:
  • Preheat fan-forced oven to 180 degrees Celsius.
  • In an electric mixer bowl with a paddle attachment, combine butter and sugar. Mix on medium speed for 5 minutes until butter is pale and mixture is fluffy. Scrape down the sides with a rubber spatula as needed.
  • Gently blend in eggs one at a time into the butter mixture until fully combined. Mix in coconut essence for an additional 10 seconds. Turn off the mixer and detach from stand.
  • Mix in the flour and fold until combined. Gently incorporate the coconut. Pour in the milk and stir until just combined. The batter should fall easily off a spoon when lifted.
  • Fill oven-safe tea cups 2/3 full with the mixture. Bake for 15-20 minutes for smaller cups and up to 30 minutes for larger cups until a skewer comes out clean. Remove from oven when fully cooked.
  • For lime curd, melt butter in a metal bowl placed over a saucepan with gently simmering water. Whisk in the egg mixture, then stir in lime juice and continue whisking until thickened, about 7–10 minutes. Strain the mixture, and it's ready to use warm or chill in the fridge. Store in a sealed container for up to 1 week.
  • To prepare Italian meringue, combine sugar and water in a small saucepan. Heat over medium heat without stirring until it reaches 120C and transforms into a thick syrup resembling caramel about-to-form. Remove from heat. In an electric mixer with a balloon whisk, beat egg whites until stiff peaks form. While on low speed, gradually pour in the sugar syrup. Increase speed to high and beat for 10 minutes until mixture cools.
  • To serve, create a small well in the center of each teacup cake, fill with zesty lime curd, then generously top with fluffy Italian meringue. Serve with a spoon or enjoy as a traditional cupcake.

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