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Coconut and lime meringue cupcakes

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Can we tempt with these delicate 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, plus 1 tbs lime juice
  • 65g desiccated coconut


  • 2 eggwhites
  • Finely grated zest of 1 lime, plus 1 tbs lime juice
  • 125g caster sugar


  1. Preheat the oven to 170°C and line 9 holes of a muffin pan with tall paper cases.
  2. Place the flour, baking powder, sugar, butter, and a pinch of salt in an electric mixer and beat on low speed for 5 minutes or until it resembles coarse breadcrumbs.
  3. Add the eggs, 1 at a time, beating well after each addition.
  4. Add the coconut milk and lime zest and juice, then beat until smooth.
  5. Fold in the desiccated coconut and divide among the paper cases.
  6. Bake for 20-25 minutes until the cupcakes are golden and a skewer inserted into the center comes out clean.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Meanwhile, for the meringue, whisk the egg whites and lime juice together until soft peaks form.
  9. Add the sugar, 1 tablespoon at a time, whisking constantly until stiff and glossy.
  10. Fold in the zest and place meringue in a piping bag fitted with a plain nozzle.
  11. Pipe onto the cakes then you will use a kitchen blowtorch to cook the meringue until golden.
  12. Alternatively, preheat the oven to 200°C and bake the cupcakes for 3-5 minutes until the meringue is golden, then serve.

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