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Cupcakes: Lime Tart Cupcakes




Source of Recipe


http://cupcakeblog.com/
Ginger Biscuit Crust

1 cup graham cracker crumbs or biscuit crumbs
4 tablespoons melted butter
2 tablespoons fresh ginger, chopped finely

1. Combine the crumbs, ginger, and melted butter.
2. Scoop a heaping teaspoon into each cupcake paper, pressing down to cover the bottom.

Note: In the spirit of working with what I had, I used my daughter’s barley teething biscuits to make the crust. They are crunchy, not too sweet, and flavorful. They worked out great.

Lime Cupcakes
~12 regular cupcakes / 350 degree oven


1/4 cup (1/2 stick) unsalted butter, room temperature
2/3 cup sugar
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
pinch salt
1/3 cup milk
2 tablespoons fresh lime juice
zest of one lime

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2-3 minutes.
2. Add eggs, one at a time, beating until incorporated.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. Measure out milk, lime juice, and lime zest.
5. Add flour mixture and milk alternatively, beginning and ending with flour mixture.
6. Spoon batter over biscuit crust until just under 1/2 full - after they are backed you want about a 1/4 inch at the top for the pastry cream.
7. Bake at 350 for 20 minutes until a cake tester comes out clean.

Lime Pastry Cream


1 cup Whole milk
1/4 cup sugar
pinch of salt
2 egg yolks
2 tablespoons cornstarch
1 tablespoon butter, room temperature
lime juice from 2 limes (~1/4 cup)
zest of one lime

1. Heat milk, half of the sugar and salt in a pan over medium until it reaches a simmer,
2. Whisk egg yolks, cornstarch, and remaining half of the sugar in a medium sized bowl until combined.
3. Slowly add about 1/2 cup of the hot milk mixture to the egg mixture, whisking continuously.
4. Add remaining milk mixture slowly while whisking.
5. Transfer back into the pan and heat over medium-high heat, whisking constantly until it thickens. It will thicken all of a sudden, give it a good whisk then take it off the heat.
6. Transfer to the bowl of an electric mixer and with the paddle attachment on medium speed start to beat the mixture.
7. After a minute or so, slowly add the soft butter in small chunks beating until incorporated. Continue to beat on medium speed for a couple more minutes.
8. While beating on medium speed, slowly add the lime juice and zest. Taste occasionally and add more or less lime juice depending on how tart you want it. I like the pastry cream to be very tart to balance the sweet meringue.
9. Transfer to a bowl, cover with plastic wrap pressing down so it touches the cream directly, and refrigerate until cool, hour or so. This can be made a day in advance.

Meringue Frosting


3 egg whites
3/4 cups sugar

1. Combine the ingredients into the mixing bowl of your stand mixer and set over a Bain Marie (water bath).
2. Whisk by hand for a few minutes until the sugar is dissolved or preferably until the mixture reaches 110 degrees Fahrenheit.
3. Beat on medium speed for 10 minutes.
4. Beat on high speed until stiff glossy peaks form, about 5 to 10 minutes more.

Note: Meringue does not store well. Prepare when you are just ready to top the cupcakes.

Assemble
1. Top the cupcakes with pastry cream then a dollop of meringue.

2. Top off with toasted coconut, candied lime peel, biscuit crumbs, or lime zest, whatever you have and prefer.



Note: These cupcakes don’t store very well. You can store them for a few hours in a refrigerator. Some condensation might collect on the pastry cream though. They are definitely best consumed the same day.