Remember how I went crazy over this key lime curd? Yeah, so I’m pretty sure it was fate that the same day I saw the recipe for key lime curd, I got an email from taste of home with an angel food cake dessert with lemon curd and meringue frosting =). And immediately my brain combined the two recipes into these delicious cupcakes. So combine the key lime curd that I’ve went on and on about – but it really is that good, trust me – with angel food cake cupcakes and really good meringue frosting and you’ll get a delicious summer dessert. I know you’re wondering why I would want to make a meringue frosting when I previously talked about how I don’t like meringue in this post. Yeah so apparently I just like it on cupcakes and not pies ;). This is the best meringue I’ve ever had or made. It has a good flavor and holds up wonderfully in the fridge. Even after days in the fridge, it still wasn’t weeping. Enjoy!
Angel Food Cupcakes with Key Lime Curd and Meringue Frosting
for the cupcakes:
12 egg whites
1 1/2 cups sugar, divided
1 cup cake flour
2 tsp cream of tartar
1/4 tsp salt
for the meringue frosting:
4 egg whites
3/4 tsp cream of tartar
1/2 cup sugar
for the key lime curd:
remember this post?
1. For the Cupcakes: Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
2. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
3. Pour batter into lined or greased muffin tin. Bake at 350 degrees for about 20 minutes or until golden brown and top appears dry. Remove from pan and cool completely on wire rack.
4. Split cupcakes in half. Place about 1 tbsp of the key lime curd between each cupcake.
5. For the meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe onto curd filled cupcakes. Bake at 350° for 15-18 minutes or until golden brown.
6. Cool to room temperature and then refrigerate. You can serve room temperature or cold, but I thought they were better after being refrigerated.
*adapted from Taste of Home
