Key Lime Pie Cupcakes Recipe with Toasted Meringue Icing & Lime Filling | Cupcake Jemma

We're back with another corker of a cupcake, the Key Lime Pie: a soft and zesty limey sponge sitting a top our favourite Buttery Biscuit Base and filled with home made Lime Curd (YUMMMM). And of course we are icing this with a toasted Swiss Meringue to get those proper pie feels. Theres nothing better to sink your teeth into (and most of your face too). And yes, it seems like an awful lot of work but actually it's pretty simple and we know you're gunna get on great with the recipe.

Have heaps of fun baking these and make sure to let us know how you get on in the comments box or send us your photos on Instagram by using #cupcakejemma and tagging us @cupcakejemma @sallydells

Happy Baking!
x
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For the Biscuit Base:
175g Digestive Biscuits
50g Melted Butter
1 tbsp Golden Syrup

For the Cupcake:
Preheat Oven to 170C fan (190C non fan)
125g SR Flour
125g Caster Sugar
1/4 tsp Bicarb
125g Unsalted Butter
2 Eggs
2 Lime Zests
1 tbsp Lime Juice
1 tbsp Whole Milk

For the Swiss Meringue Icing:
I MADE LOADS! See below for a smaller quantity!!
660g Caster Sugar
330g Egg White
1/2 tsp Vanilla Extract

440g Caster Sugar
220g Egg White
1/4 tsp Vanilla

For the Lime Curd:
65g Caster Sugar
3 Egg Yolks
1 Whole Egg
65ml Lime Juice
1 Lize Zest
50g Cold Butter
Green Food colouring (optional)

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