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Coconut and lime meringue cupcakes
Coconut and lime meringue cupcakes
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in zesty lime meringue cupcakes.
Ingredients:
  • 160g plain flour, sifted
  • 12.00 gm baking powder, sifted
  • 155g caster sugar
  • 65g unsalted butter, softened
  • 2 eggs
  • 125ml coconut milk
  • Finely grated zest of 1 lime, plus 1 tbsp lime juice
  • 65g desiccated coconut
  • 2 eggwhites
  • 125g caster sugar
Instructions:
  • Preheat your oven to 170°C and line 9 muffin pan holes with tall paper cases.
  • Combine flour, baking powder, sugar, butter, and a pinch of salt in an electric mixer. Beat on low speed for 5 minutes until mixture resembles coarse breadcrumbs.
  • Beat in the eggs one at a time until well combined. Mix in the coconut milk, lime zest, and lime juice until smooth. Gently fold in the desiccated coconut and pour the batter into the paper cases. Bake until golden and a skewer comes out clean, about 20-25 minutes. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • For the meringue, combine egg whites and lime juice until soft peaks form. Gradually add sugar while whisking until stiff and glossy. Gently fold in the zest and transfer meringue to a piping bag with a plain nozzle. Pipe onto the cakes, then use a kitchen blowtorch to brown the meringue. Alternatively, bake in a preheated 200°C oven for 3-5 minutes until golden. Serve hot.

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