Coconut And Lime Meringue Cupcakes

Be tempted by these delicate lime meringue cupcakes.

The ingredient of Coconut And Lime Meringue Cupcakes

• 160g plain flour sifted
• 3 tsp baking powder sifted
• 155g caster sugar
• 65g unsalted butter softened
• 2 eggs
• 1 2 cup 125ml coconut milk
• finely grated zest of 1 lime help 1 tbsp lime juice
• 65g desiccated coconut
• 2 eggwhites
• finely grated zest of 1 lime improvement 1 tbsp lime juice
• 125g caster sugar

The Instruction of coconut and lime meringue cupcakes

• preheat oven to 170u00b0c and line 9 holes of a muffin pan in imitation of tall paper cases
• place the flour baking powder sugar butter and a pinch of salt in an electric mixer and beat not far off from low eagerness for 5 minutes or until it resembles improper breadcrumbs
• amass the eggs 1 at a time beating capably skillfully after each addition ensue the coconut milk and lime zest and juice later beat until smooth fold in the desiccated coconut and divide along with the paper cases bake for 20 25 minutes until the cupcakes are golden and a skewer inserted into the centre comes out clean cool in the pan for 5 minutes later transfer to a wire rack to cool completely
• meanwhile for the meringue stir up the eggwhites and lime juice together until soft peaks form mount up the sugar 1 tablespoon at a time whisking for eternity until stiff and glossy fold in the zest and place meringue in a piping bag fitted subsequent to a plain nozzle pipe onto the cakes then use a kitchen blowtorch to cook the meringue until golden alternatively preheat the oven to 200u00b0c and bake the cupcakes for 3 5 minutes until meringue is golden later serve

Nutritions of Coconut And Lime Meringue Cupcakes

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