Coconut and lime meringue cupcakes
Coconut and lime meringue cupcakes combine tropical flavours in a light, fluffy cake topped with a crisp meringue. They're simple to make and perfect for any occasion.
Cook time 25 min
Prep time 15 min
Ingredients:
3/4 cup all-purpose white wheat flour2 tbsp baking powder
1/2 cup sugar
1/4 cup butter
2 egg whites
1/2 cup coconut milk
1 tbsp lime zest
1/3 cup dried coconut meat
Coconut and lime meringue cupcakes are a delightful treat that brings together the tropical flavors of coconut and lime in a light, fluffy cupcake with a crisp meringue topping. These cupcakes are perfect for any occasion, providing a refreshing burst of flavor with every bite. Whether you're a seasoned baker or a beginner, this recipe is straightforward and easy to follow. Let's dive into how to make these delicious cupcakes!
Instructions:
Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
In a medium bowl, whisk together the flour and baking powder. Set aside.
In a large bowl, beat the softened butter and sugar together with an electric mixer or a hand whisk until the mixture is light and fluffy, about 2-3 minutes.
Add the egg whites to the butter and sugar mixture. Beat until fully combined and the mixture becomes smooth.
Gradually add the flour mixture to the wet mixture in several batches, alternating with the coconut milk. Start and end with the flour mixture. Mix just until combined after each addition; do not overmix.
Fold in the lime zest and dried coconut meat gently with a spatula until they are evenly distributed throughout the batter.
Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
If desired, you can prepare a meringue topping. Beat additional egg whites and sugar until stiff peaks form, and then pipe or spread it on top of the cooled cupcakes. Use a kitchen torch to gently brown the meringue.
Once the cupcakes are completely cooled (and meringue, if used, is set), they're ready to be enjoyed!
These coconut and lime meringue cupcakes are a delightful fusion of tropical flavors and a fluffy, airy texture that's sure to impress. Perfect for parties, gatherings, or simply treating yourself, these cupcakes will become a favorite in your baking repertoire. Enjoy your baking adventure and the delicious results!
Coconut and lime meringue cupcakes FAQ:
Bake the cupcakes in a preheated oven at 350°F (175°C) for 18-20 minutes. They are done when a toothpick inserted into the center comes out clean.
Store leftover cupcakes in an airtight container at room temperature for up to 2 days. If they have meringue topping, refrigerate to maintain texture, and consume within 3 days.
Yes, you can substitute coconut milk with almond milk or another non-dairy milk, but it may alter the flavor and creaminess of the cupcakes slightly.
The meringue is ready when stiff peaks form after beating the egg whites and sugar together. You should be able to hold the bowl upside down without the meringue falling out.
Use a standard cupcake tin that holds 12 cupcakes. The batter will fill each liner about 2/3 full, which is the ideal amount for even rising.
Cooking Tips:
- Make sure all your ingredients are at room temperature before you start baking for better mixing and texture.
- Use fresh lime zest for the most vibrant flavor. You can grate it directly into the batter to capture all the essential oils.
- Whip the egg whites until they form stiff peaks for a perfect meringue topping.
- Toast the dried coconut meat lightly before adding it to the batter to enhance its flavor.
- Fill the cupcake liners only two-thirds full to prevent overflow and ensure even baking.
- Use a piping bag to apply the meringue topping for a more professional look. You can also use the back of a spoon to create peaks.
- To prevent your meringue from weeping, make sure there is no fat or yolk in the egg whites and that your mixing bowl is clean and dry.
Nutrition Facts
6 ServingsCalories 330kcal
Protein 5g
Carbohydrates 45g
Fiber 2.18g
Sugar 20g
Fat 15g
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