Making margarita cupcakes turned into making more margarita cupcakes.
Which turned into an excess of limes and eggs lying around the kitchen.
Which turned into jars of lime curd.
Which turned into a margarita cake filled with lime curd. I think summer just got better. Cheers!
1. Make lime curd.
2. Make Margarita Cake while lime curd cools.
3. Ice, eat, and ‘clink’!
- 2 1/4 c. sugar
- 2 tsp. cornstarch
- 1 c. lime juice (4-5 limes)
- 4 large eggs
- 4 yolks
- 3/4 c. (1 1/2 sticks) unsalted butter
- In a heavy-bottomed saucepan, add sugar and cornstarch. Whisk to combine.
- Whisk in lime juice followed by the eggs and yolks.
- Add in the butter one tablespoon at a time.
- Cook on medium-high heat, whisking continuously.
- When the curd begins to thicken and bubble (or burp), whisk quickly for one minute.
- Pour curd through a fine-mesh sieve to remove any clumps into a bowl. Cover with plastic wrap and place in refrigerator to cool, about 3 hours. To speed up cooling process, place over a bowl of ice water in the fridge.
- Curd will last covered in fridge for about 2 weeks.
- For cupcakes, cut out a wedge, fill with curd, top with removed cake, and frost. For cakes, pipe a circle of icing around the inner edge of the bottom cake layer. Fill with curd, top with cake layer, and frost.
• Save remaining egg whites for the buttercream.
Adapted from Cake Love.
PS—Check out my post over at Mint today.
PPS—Stay tuned for a giveaway next week. And maybe the next week too.