Lime Cupcakes with Swiss Meringue Frosting

Lime Cupcakes with Lime Curd Filling and Swiss Meringue Frosting.

For the Cake:

1. Preheat the oven to 350°F (180°C).
2. Line standard muffin tins with paper liners.
3. In a large bowl, combine the sugar and yolks. Whisk for about 1 minute.
4. Add the oil, lime zest, and yogurt. Whisk until well combined.
5. Sift the flour, baking soda, baking powder, and salt over the mixture. Stir gently until just combined. Do not overmix the flour.
6. Divide the batter evenly among the cupcake liners, filling each 2/3 full.
7. Bake for 20-25 minutes or until a toothpick inserted in centers comes out clean. Let them cool for 5 minutes and then transfer the cupcakes to wire racks to cool completely.

For the filling:

1. Using a sieve, let the yolks drain naturally into a saucepan.
2. Dissolve the cornstarch in the yolks before turning the heat on. Add the sugar, lime juice, and butter.
3. Cook over low heat, stirring continuously until bubbly, then continue to stir for 2 minutes more.
4. Pour the mixture into a small bowl and cover with a plastic wrap, pressing it directly on the surface to prevent a skin from forming. Let it cool completely.
5. Using a piping bag with a small round tip, squeeze the filling into the cupcakes. Set aside.

For the Frosting:

1. In a clean bowl, combine the egg whites and sugar. Set over a saucepan with steaming water on medium heat, stirring continuously for 5-7 minutes, or until the mixture is smooth and the sugar dissolves completely.
2. Using an electric mixer fitted with a whisk attachment, whip the egg whites at medium-high speed for about 8-10 minutes or until glossy peaks form. Use immediately.
3. Use a 1M piping tip to decorate the cupcakes.
4. Toast the meringue with a cook’s torch or carefully broil until lightly toasted, about 3-4 minutes.

Keep refrigerated for up to 3 days. Remove from the fridge 30 minutes before serving.

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