It might come as a surprise to you, since I love dainty, pretty things covered in pink, gold, and roses, that my favourite color is green. Not a soft pastel green. Not sea foamy green. A bold, dark green with a touch of blue in it.
These cupcakes are a celebration of my favourite (green) citrus, lime! Lemon is wonderful too, but I think lime surpasses it, not just because of the color, but because of the flavour. Limes have their setbacks too, of course, but right now I’m really enjoying discovering new uses for them. This recipe highlights the bold, fresh flavour of the lime with a touch of vanilla and a big swoop of melt-in-your-mouth meringue on top.
I paired the Lime Cupcakes with Green and Fruity from David’s Tea. I felt that the tropical flavours combined nicely with the fresh burst of lime. They’d make a great duo for a spring gathering or social. The tea itself is not green- it’s a light reddish honey colour. It smells fantastic, which may be due to the presence of natural and artificial flavourings. Davids Tea, why can’t you guys only sell tea with natural flavourings?!
The tea tastes a bit like apple and coconut, but I didn’t detect the papaya. It has exotic sweetness anchored by warm notes from the rooibos. I love rooibos teas 🙂
I did a quick search for it and looks like they either stopped selling it or haven’t gotten a webpage up for it yet. If you can’t find any, don’t worry- it’s not their most exotic tea, and the artificial flavours don’t really appeal to me. I won’t be buying it again, but it’s still a nice tasting tea.
3 cups unbleached white flour
1 tablespoon baking powder
1 1/2 tsp baking soda
pinch of sea salt
1/4 cup fresh lime juice (squeeze it yourself- it’s worth the effort)
1/4 cup melted coconut oil
1 1/2 cups evaporated cane juice or unbleached white sugar
2 1/4 cups water or nut milk
2 tsp pure vanilla extract
- Combine all dry ingredients in a large bowl. Oil two standard muffin tins well (you can also use mini muffin tins- I used both because this batch of batter is large enough). Set aside.
- Measure wet ingredients into a large glass measuring cup and pour into dry mix. Stir to combine.
- Fill the muffin tins 3/4 full.
- Bake at 350 F at 10-12 min for the large tins or 8-10 min for the smaller tins.
3/4 cup aquafaba (water from a can or pot of chickpeas)
3/4 cup powdered sugar
- Pour the aquafaba into a small heavy bottomed pot. Simmer over medium heat with the lid off until the liquid has reduced to 1/3 cup, ten to fifteen minutes. Pour into a shallow pan and place in the fridge to cool (or if you have snow cover it and stick it outside in the snow- it cools really quickly that way!).
- When the aquafaba has cooled, it will be very thick. Pour it into a medium sized bowl and beat on low with an electric mixer for five minutes.
- Now the aquafaba should be a little bubbly. Gradually increase the speed of the mixer to medium and then to high while you continue to beat the liquid for five more minutes.
- While the mixer is running on high, slowly add 1/4 cup of the sugar. Beat for a couple more minutes, and add the rest of the sugar in two batches (what I usually do is have the sugar measured out in a large bowl and scoop 1/4 cup of sugar out as I need it until it has been beat into the mixture). The aquafaba should now be thick and shiny and have doubled in size.
- Continue to beat for about five to eight minutes to make a stiff meringue.
- Add a teaspoon or so of meringue to each cupcake. You could also half- fill a medium sized piping bag with a round tip and pipe it onto the cupcakes. This is a little easier to do as opposed to the spoon method, but if all you have is a spoon, that will work too.
- Sprinkle with lime zest, if desired, and serve. The meringue changes consistency within a few hours, so spread the leftovers onto a parchment lined baking sheet and bake at 250 F for about half an hour to make meringue that you can break into shards and sprinkle on other things.
Note- If vegan meringue just isn’t your thing and you’d rather use real eggs to make the meringue, go right ahead! I’m sure it would work just as well topping the cupcakes.