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key lime cupcakes with toasted meringue frosting

these cupcakes are essentially mini key lime pies, with a key lime cupcake topped with a pillowing mound of meringue frosting, lightly toasted
Course: Dessert
Author: rose of grainfreee.com

Ingredients

key lime cupcakes

  • 1/2 cup coconut flour
  • 1/2 cup honey
  • 1/2 cup grape seed oil or coconut oil
  • 1/3 cup packed dry curd cottage cheese aka farmer's cheese sub dripped, thick greek-style yogurt
  • 1/3 cup freshly squeezed lime juice
  • 1 tsp lime zest
  • 1 tsp baking soda
  • 3 eggs

meringue topping

  • 3 egg whites
  • 1/3 cup honey
  • 1/2 tsp pure vanilla extract

Instructions

key lime cupcakes

  • start by mixing your dry ingredients together in a medium-sized bowl, before adding in your wet ingredients, and combining well.
  • spoon the cupcake batter into a prepared muffin tin, lined with parchment paper cups.
  • bake the cupcakes at 350 for 25 minutes, remove from oven and set aside/allow to cool as you prepare your meringue in the following steps.

meringue topping

  • whisk your egg whites using a hand mixer or stand mixer, forming stiff peaks. 
  • drizzle in the honey and vanilla extract, as you mix the egg whites, and continue mixing until stiff peaks form. 
  • once the stiff peaks have formed, stop blending and remove from the stand mixer and set aside. 
  • the meringue can be piled on as high you’d like on top of the cooled down cupcakes. use a spatula and place it gently on each cupcake, piling high. 
  • for a golden brown meringue, place the cupcakes under the broiler on low for 2-4 minutes max. be very careful if you’re using the broiler so as not to burn the meringue, which can happen in an instant!! (to the best of us!!) 
  • allow to cool.
  • these cupcakes are best served immediately! they will keep in the fridge for a few days, and while they do freeze, I don’t necessarily recommend it, if you can avoid it, these are always best served (and enjoyed!) freshly-made.