Creamy Lime Meringue Cupcakes
From jo_jo_ba 13 years ago
- 51 minutes to make
- Serves 12
These not-too-sweet cupcakes are some of my favorites when it comes to citrusy treats. Between creamy butter, egg yolks and rich ricotta cheese, there's no way that these will ever be dry, and since the frosting uses the egg whites left over from the cake there's no waste!
Ingredients
- 1 cup flour shopping list
- 1 cup whole wheat flour shopping list
- 1/2 tsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- 1/2 tsp salt shopping list
- 2/3 cup sugar shopping list
- 1/2 cup salted butter, room temperature shopping list
- 1 cup ricotta cheese, smooth shopping list
- 2 egg yolks, beaten shopping list
- 1 tbsp lime zest shopping list
- 1 tbsp lime juice shopping list
- 2 tbsp shredded coconut shopping list
- --- frosting --- shopping list
- 2 egg whites, at room temperature shopping list
- 1 cup sugar shopping list
- 1 tbsp fresh lime zest shopping list
- 1 tbsp lime juice shopping list
How to make it
- Preheat the oven to 350F, line 12 muffin cups.
- In a medium bowl, whisk flours, baking powder, baking soda, and salt.
- In a large mixing bowl, cream sugar and butter until fluffy.
- Add cheese, yolks, lime zest and juice.
- Add the dry ingredients and stir until blended. Fold in the coconut.
- Bake for 20 minutes. Cool completely before frosting.
- --Frosting--
- In a large bowl, beat the egg whites until soft peaks form.
- Continue beating, at medium speed, adding sugar slowly.
- Continue whipping 5 minutes, until thick and glossy.
- Beat in the lime zest and juice.
- Preheat the broiler.
- Spread the meringue on cooled cupcakes. Place on a baking sheet and broil for 30 seconds.
People Who Like This Dish 2
- bellasmom Queen Creek, AZ
- texalp Dallas, TX
- jo_jo_ba Oshawa, CA
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