To assemble, use an apple corer or paring knife to core out the center of each cupcake. Fold the top of the piping bag over your hand and spoon the meringue frosting into the bag. Whip until the mixture is very light and fluffy and the mixing bowl is no longer hot to the touch, about 9 minutes.įit an 18-inch piping bag with a star tip and twist and hold the bag right by the tip to prevent the frosting from leaking out. Once all the sugar is added, add the vanilla bean paste and turn the speed up to high. Turn the mixer down to medium low and very, very, very slowly pour the hot sugar syrup into the whipping egg whites. While the sugar syrup is cooking, beat the egg whites and cream of tartar in the bowl of a stand mixer with a whisk attachment on medium-high speed until the mixture reaches the medium-peak stage. Cook until the sugar mixture registers 280 degrees F on a candy thermometer. With a wet pastry brush, wipe down any sugar crystals on the sides of the pot. Mix completely and refrigerate until ready to use.įor the meringue frosting: In a small saucepot, combine the sugar and 1/3 cup water and set over high heat. Melt the bloomed gelatin in the microwave just until melted and clear, 15 to 20 seconds do not overheat as this will kill the gelatin! Stir the key lime curd into the gelatin until all mixed in, and then pour the lime curd into the whipping cream. In the bowl of a stand mixer, whip the cream on high speed to medium-firm peaks. Immediately turn the cupcakes out of the pans onto a cooling rack and let cool completely.įor the lime filling: In a small bowl, mix 1 tablespoon water with the lemon juice sprinkle the gelatin over the liquid and let the gelatin bloom and hydrate.
#Key lime pie cupcake full
If needed, stop the mixer after each addition, scrape down the sides of the bowl and resume mixing on low.įill the cupcake liners two-thirds full with the batter and bake until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Add the gluten-free baking mix in three additions, alternating with the milk in two additions, fully incorporating each addition into the batter before moving to the next. Once the eggs have been added, stop the mixer and scrape down the sides of the bowl to insure that all of the ingredients are incorporated.Īdd the vanilla bean paste and blend uniformly. Restart the mixer on low speed and add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Add the sugar and continue beating until uniformly incorporated into the butter stop the mixer and scrape down the sides of the bowl. In the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until light in color and fluffy, about 6 minutes. Put 1 tablespoon of the cookie crumb mixture in the bottom of each cupcake liner. Line two 12-cup muffin pans with cupcake liners. For the cookie crumb mixture: Mix together the cookie crumbs and melted butter in a small bowl.įor the cake batter: Preheat the oven to 375 degrees F.
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