Ingredients
Cupcakes
- 185 gram Flour
- 4 gram Vanilla Sugar
- 5 gram Baking Soda
- 14 gram Coconut Flour
- 125 gram Butter Soft
- 125 gram Sugar
- 2 pcs. Egg
- 200 gram Milk
- 125 gram Coconut Milk
Lime Curd
- 100 gram Lime Juice
- 100 gram Sugar
- 1 pcs. Egg Large
- 30 gram Butter
Instructions
Cupcakes:
- Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit).
- Mix flour, vanilla sugar, baking powder, and coconut flour in a bowl.
- In another bowl, beat butter and sugar until white.
- Add eggs one at a time, stirring a bit between each.
- Mix in milk, coconut milk, and flour mixture until you have a smooth batter.
- Divide into muffin forms and bake for 20-25 minutes.
- Meanwhile, prepare the lime curd.
- Heat lime juice, sugar, and eggs gently in a saucepan while stirring.
- After 10-15 minutes, the mixture will start to thicken; then add butter and stir until it is melted.
- Remove from heat and let cool slightly on the counter.
- When the cupcakes have cooled, cut a hole in the middle and fill with lime curd.
- Any leftover can be stored in a jar with a lid in the refrigerator for 1-2 weeks.
- It will firm up as it cools and can be used as an ingredient in frosting or as a spread.
Notes
If you want lime mousse on top, it's a good idea to start with it, as it needs a couple of hours in the refrigerator. But you can also just top with icing or a bit of coconut ?
Lime mousse is made like this:
Soak gelatin in cold water for 10 minutes. Boil lime juice with sugar, remove from heat and melt gelatin into it.
Whip the cream stiff, add lime zest. Mix the lime/sugar mixture with the yogurt and fold this mixture into the cream. Add food coloring if desired.
Refrigerate until use.
After a couple of hours (it should be set), you can put the mousse in a piping bag and use it on your cupcakes ?
Lime mousse is made like this:
Soak gelatin in cold water for 10 minutes. Boil lime juice with sugar, remove from heat and melt gelatin into it.
Whip the cream stiff, add lime zest. Mix the lime/sugar mixture with the yogurt and fold this mixture into the cream. Add food coloring if desired.
Refrigerate until use.
After a couple of hours (it should be set), you can put the mousse in a piping bag and use it on your cupcakes ?