This post has taken me a while, I know. And that is partly because it’s my last post here on this blog. That’s right, CupcakeBlog is shutting down. The decision was not taken lately, trust me, but a combination of factors came together… a botched wordpress upgrade (I am still without access to the admin console having to do everything directly against the database and will never recover my old categories), a planned move this summer (time to get the house staged and ready to sell), and a general feeling that I am ready for a break (a one year old requires much more attention than a sleepy 6 month old).
So, this is my last post. Comments will be turned off soon, but the site will remain up for as long as it gets traffic. I do intend to blog again. I will be back once we are moved and settled in with a new blog and a slightly different theme. I want to thank everyone who has supported CupcakeBlog. It’s been an absolute pleasure sharing my creations with you and I look forward to doing it again in the future.
Now about this recipe…
This recipe is inspired by a classic lime tart. It involves four layers – a crunchy ginger, biscuit crust, lime cake, lime pastry cream, and meringue frosting. While the end result can be difficult to eat (we ate them with a spoon), the flavor was great. The only other issue is that because the “tart” part of this cupcake requires refrigeration, the “cake” part was cold and dense… But it’s only part of the whole experience and didn’t ruin it by any means. I wondered what they would taste like at room temperature, but they were all scooped up in a couple of minutes.
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.
~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
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.
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.
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.