15

INGREDIENTS

CAPABLE COOKS

DIFFICULTY

AVG RATING

( Members)

Coconut and lime curd teacup cakes

Ingredients
  • 250g softened butter
  • 11/2 cups sugar
  • 4 eggs
  • 1 teaspoon coconut essence
  • 2 cups self-raising flour, sifted
  • 1 cup desiccated coconut
  • 1/2 cup full cream milk
  • 50g butter
  • 2 eggs
  • 3 egg yolks
  • 150g sugar
  • 1/2 cup lime juice, strained
  • 1 cup sugar
  • 1/2 cup water
  • 4 egg whites
    • Method
    1. Step 1

      Preheat fan-forced oven to 180C.

    2. Step 2

      Place butter and sugar into bowl of electric mixer fitted with paddle attachment, mix well on medium speed for about 5 minutes until butter is pale and mixture if fluffy. Scrape down sides with rubber spatula if needed.

    3. Step 3

      Add eggs one at a time to butter mixture, ensure each egg is well incorporated into the mixture before adding another. Add coconut essence and mix for a further 10 seconds. Turn off mixer and remove from stand.

    4. Step 4

      Add flour into the mixture and fold through to combine. Add coconut and fold through to combine. Finally add milk and stir through. Mixture should just slip off spoon when held up.

    5. Step 5

      Place mixture into oven/heat proof tea cups, depending on the size of your teacups will depend on how much mixture you put in, I suggest filling 2/3rds up the cup. Bake in oven for 15–20 minutes for smaller capacity, up to 30 minutes for larger capacity. Skewer should come out clean when completely cooked though. Remove from oven once cooked.

    6. Step 6

      To make lime curd, add butter and place metal bowl on top of saucepan to create a double boiler over a very gentle heat. Add egg mixture and whisk to combine then add lime juice and stir constantly with a whisk until it is a thick consistency for about 7–10 minutes. Remove from heat and strain mixture, the curd is then ready to use or can be cooled in the fridge. Keep curd in sealable container or jar for up to 1 week.

    7. Step 7

      To make Italian meringue, add sugar and water to small saucepan, place over medium heat and without stirring bring to the boil and allow sugar syrup to thicken and come up to 120C, visually the syrup should look thick and like it’s just about to turn into caramel. Remove from heat. Add egg whites to electric mixer fitted with balloon whisk, whisk till stiff peaks form then on low speed slowly add sugar syrup in thin, slow stream. When all syrup has been added increase speed to high and beat for 10 minutes until cooled.

    8. Step 8

      To serve, cut medium sized hole in the centre of each teacup cake, fill with lime curd then pipe or spread Italian meringue on each teacup cake. Serve with a spoon! Alternatively you can make this recipe using normal cupcake patties.