Description
These Pisco Sour Cupcakes are a delightful fusion of classic lime-flavored cupcakes filled with zesty lime curd and topped with a fluffy, toasted meringue infused with Pisco. Perfect for those who enjoy a cocktail-inspired dessert with bright citrus notes and a boozy twist.
Ingredients
Cupcake Batter
- 1½ cups plain flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- ½ cup whole milk
- 1 lime, zested and half juiced
- 1 tbsp Pisco
Filling
- ⅓ cup lime curd
Meringue Topping
- 2 egg whites
- ¼ cup sugar
- Pisco for pipettes (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C/155°C Fan) and line a 12-hole cupcake tin with paper cases to ensure easy removal and even cooking.
- Prepare Lime Milk: Juice half a lime into a ½ cup measuring cup, then add whole milk up to the ½ cup line. Stir the mixture and let it sit for 10 minutes to allow the lime juice to slightly curdle the milk, adding acidity to the batter.
- Sift Dry Ingredients: In a separate bowl, sift together the plain flour, baking soda, baking powder, and salt to ensure they are evenly distributed and aerated.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together using an electric mixer until the mixture is light and creamy, which helps create a tender crumb.
- Add Eggs and Pisco: Add eggs one at a time to the butter and sugar mixture, beating well after each addition. Then stir in 1 tablespoon of Pisco to infuse the cupcake batter with its distinctive flavor.
- Combine Ingredients: Add half of the sifted flour mixture into the wet ingredients and beat until just combined. Then add the soured lime milk, beat again to combine, followed by the rest of the flour and the lime zest. Beat gently until fully incorporated, taking care not to overmix.
- Bake the Cupcakes: Spoon the batter evenly into the cupcake cases and place the tin in the center of the preheated oven. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and cool cupcakes on a wire rack.
- Core the Cupcakes: When the cupcakes are completely cooled, use a large piping tip or a sharp knife to carefully core out the center of each cupcake, leaving the base intact. Reserve the removed cake cores for later.
- Fill the Cupcakes: Spoon about a teaspoon of lime curd into the hollowed center of each cupcake. Replace the reserved cake cores on top to act as a cork, sealing in the filling.
- Prepare Meringue: Using a handheld electric mixer, beat the egg whites until soft peaks form. Gradually add sugar one tablespoon at a time while beating, until stiff peaks develop and the mixture is glossy and holds its shape.
- Top with Meringue: Pipe or spoon the meringue onto the filled cupcakes, creating swirls or peaks as desired.
- Toast the Meringue: Using a handheld kitchen torch or under the grill function of an oven, toast the meringue gently until it turns lightly browned and caramelized, adding flavor and texture.
- Add Pisco Pipettes (Optional): For an extra boozy presentation, finish by inserting pipettes filled with Pisco into the cupcakes so guests can add more Pisco to their taste.
Notes
- You can substitute lime curd with lemon curd if lime curd is unavailable, but it will alter the citrus flavor slightly.
- Ensure the cupcakes are fully cooled before coring and filling to prevent the curd from melting.
- Be careful not to cut all the way through when coring the cupcakes to preserve the base structure.
- If you don’t have a kitchen torch, use the oven grill with close supervision to toast the meringue.
- These cupcakes contain alcohol due to the Pisco; consider this when serving to children or those avoiding alcohol.
- For best results, use fresh, room-temperature ingredients and avoid overmixing the batter to maintain a light texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Cocktail-inspired
