Some people have guest bloggers, I however have guest bakers.
This normally comes about when the LiveInBaker and myself come to a stalemate on who is going to be the designated driver home, accompanied by countless unresolved games of ching-chong-cha (known to everyone except my family as rock-paper-scissors). “Someone call us a taxi”. In the end, wine beats paper, and beer beats everything, and the baking responsibility gets handed to someone else. So we convinced a friend to take on the baking duties.
Apologies for the lack of photos of the actual baking process, but I was a little bit busy taking “artistic” photos of empty beer bottles.
For the cupcakes:
- 225g unsalted butter;
- 225 g caster sugar;
- 225g self-raising flour;
- 4 eggs.
For the meringue:
- 75g granulated sugar;
- Quarter teaspoon cream of tartar.
For the filling:
- 75 ml lime juice;
- 400g condensed milk.
Begin by preheating the oven to 175C and chilling your own beer to 10C. Blend all the cupcake ingredients for 2 minutes. Bake the cupcakes for 20 minutes in a cupcake pan. Remove from the oven and cool for 5 minutes.
While the cupcakes are cooling, get your baker to start on the filling, while you get started on another beer. Combine the lime juice and the condensed milk. Cut the top off each cupcake and spoon the filling in and replace the top. Don’t be afraid to hollow out the cupcakes a bit if you want to get a bit more of the filling in.
For the meringue topping, beat the eggs and cream of tartar until soft peaks form (this is code for a moer of a long time). I did help here, while expertly balancing my beer in the other hand. Add one-third of the sugar and beat for an additional minute. Repeat until all sugar has been added. Increase the oven temperature to 230C and spoon the meringue onto cupcakes. Brown in the oven for 5 minutes.
You can either serve immediately or allow them to cool for a bit (which is really just an excuse to have another beer).