Key lime cupcakes

Name: Key lime cupcakes
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 Organic lime or organic lemon; 250 g Flour; 2 1/2 TSP. Baking Powder; 1/2 TEASPOON Baking soda; 4 Eggs (Gr. M); 125 g demerara sugar; 7-10 Tbsp 2 p. vanilla sugar; 7-10 Tbsp Salt; 75 ml Oil; 250 ml Milk; 150 g + 75 g sugar; 400 g Double cream cheese; 1 TABLESPOON Icing sugar; 12 (approx. 5 cm Ø) Paper baking cups

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 Organic lime or organic lemon
250 g Flour
2 1/2 TSP. Baking Powder
1/2 TEASPOON Baking soda
4 Eggs (Gr. M)
125 g demerara sugar
7-10 Tbsp 2 p. vanilla sugar
7-10 Tbsp Salt
75 ml Oil
250 ml Milk
150 g + 75 g sugar
400 g Double cream cheese
1 TABLESPOON Icing sugar
12 (approx. 5 cm Ø) Paper baking cups

Directions

1
Place paper cups in the recesses of the muffin baking tray (12 pieces). Preheat the oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Wash the lime, rub dry and grate the peel.
2
Squeeze the juice.
3
Mix flour, baking powder and baking soda. Separate 3 eggs. Whisk 1 egg and egg yolk in a mixing bowl. Add brown sugar, 1 vanilla sugar, 1 pinch of salt, lime zest, oil, 3 tsp lime juice and milk and mix well with a wooden spoon.
4
Add flour mixture and stir in. Spread the dough evenly into the tins and bake in a hot oven for 20-25 minutes.
5
Beat the egg whites until stiff, adding 150 g sugar. Remove the muffins from the oven, place the beaten egg whites on top and bake at the same temperature for another 8-10 minutes. Let them cool down.
6
Mix cream cheese, 75 g sugar, 2 tablespoons lime juice and 1 vanilla sugar briefly. Cut off one lid from each muffin. Spread lime cream on the lower muffin halves and smooth it down.
7
Put the lid back on. Dust with icing sugar.