Madeleine Lime & Mint Cupcakes
Madeleine Lime & Mint Cupcakes
Cupcake treats by Kristen Tibballs from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Baking
  • Yield 12 servings
  • 80 grams egg yolks (4 egg yolks approx)
  • 70 grams CSR caster sugar (a)
  • 80 grams egg whites (4 eggs whites approx) - at room temperature
  • Pinch of cream of tartar
  • 85 grams CSR caster sugar (b)
  • 10 grams lime zest
  • 5 grams fresh chopped mint
  • 5 grams baking powder
  • 160 grams plain flour
  • 125 grams unsalted butter
  • Glaze:
  • 250 grams CSR icing sugar
  • 60 grams unsalted butter, softened
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  1. Pre-heat the oven to 170°C. Line a cupcake tin with squares of baking paper.
  2. Whisk the egg yolks, lime zest, chopped mint and caster sugar (a) in a mixer with a whisk attachment until light and creamy. Separately whisk the egg whites and cream of tartar in a mixer and, when it reaches a soft peak, slowly add the caster sugar (b).
  3. Add the egg yolk mixture and combine before folding through the sieved dry ingredients by hand with a spoon. Lastly melt the butter and add a small amount of the cake mixture to the butter before mixing it through the rest of the cake mixture.
  4. Place a generous tablespoon of mixture into each paper lining and bake at 170°C for 12 – 15 minutes or until it bounces back when touched.
  5. Combine the icing sugar and butter until smooth, then add in the lemon juice and zest. Drizzle on top of the cupcakes once cool.

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