These are my inside out Key Lime Cupcakes. Like Key Lime pie? - you'll love these!
After an onslaught of rich foods over Easter weekend, I felt like baking something light and zesty. And there came my idea for inside out Key Lime (pie) cupcakes!
I've always loved Key Lime Pie. It's an American dessert consisting of a biscuit base, a lime filling (combining condensed milk, cream, eggs and lime juice), and topped with whipped cream.
These are a light zesty lime sponge, a Key Lime Pie filling, a whipped cream frosting, and a biscuit crumb topping: an inside out pie! They're so light, and they're perfectly complimented by the biscuit crunch and the creamy whipped cream frosting.
It's all the yumminess of a Key Lime Pie without being too rich, and without having to cook the filling. They're gloriously key-lime-pie-esque! I absolutely love them.
The beautiful thing about these is that the lime zest colours the batter and the key lime filling, so you don't need to add food colouring to get that wonderful green!
I don't think it's at all necessary to like limes in order to love these, that's how moreish they are! So, have a go and let me know what you think!
Let's get Caking It!
Recipe
180C (170C fan)
Yield: 12 cupcakes
Prep: 25 mins
Bake: 20-25 mins
Assemble: 10 mins
Ingredients
Sponge
125g unsalted butter
125g caster sugar
3 medium eggs
3 limes, zest and juice
125g gluten free self-raising flour
1 tsp bicarbonate of soda
1/2 tsp xanthan gum
2 tbsp sour cream
Filling
100ml double cream
1 lime, zest
50ml condensed milk
Frosting
200ml double cream
100g icing sugar
1 lime, juice
50g gluten free digestive biscuits
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Method: Sponge
Don't forget to wait until all the ingredients are room temperature before starting.
Preheat oven to 180C. Fill 12 muffin holes with cases.
Cream the butter until pale, then add the sugar and cream together until fully incorporated.
Add the eggs, one at a time, mixing with an electric whisk between each addition. Mix in the lime juice.
In a separate bowl, mix together the flour, bicarb, xanthan gum and lime zest with a fork, and then add this to the mixture, mixing until fully incorporated.
Spoon in the sour cream and fold until combined.
Spoon 2 tbsp of the mixture into each muffin case until 3/4 full. Smooth over with a spoon and let the mixture sit in the cases for 20 minutes before placing in an oven for 20-25 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.
Let cool for 5 minutes in the tin and then fully on a cooling rack.
Method: key lime filling
This filling is so simple and quick that you can whip it up in a few minutes!
While the sponges are cooling you can make the key lime filling. Grate the lime zest into a bowl and add the double cream. Whip until thick and it forms stiff peaks. This is most easily done with an electric whisk.
Gradually add the condensed milk, continuing to whisk, until fully incorporated.
Chill until the sponge is cool enough to fill.
Method: whipped cream frosting
Place your bowl and whisk in the fridge while your sponges are cooling.
When the sponges are cool, whip the double cream and sifted icing sugar in a cold bowl until it begins to thicken.
Add you lime juice and continue to whisk until stiff peaks form.
Assembly
Making sure the sponges are completely cool, scoop out the middle of the cupcake with an apple corer, taking care not to go right down to the bottom.
With a teaspoon, fill the middle with the key lime filling. One teaspoon will be about right.
Pipe on 1 tbsp of whipped cream onto each cupcake and smooth over with a knife.
Smash your digestive biscuits into crumbs and sprinkle over the whipped cream.
Enjoy!