Here at home my daughter and I love biriyani, but hubby is not that wild about it.
He likes it but he remarks what is the use in mixing the chicken and rice and then serving, instead isn't it better to serve them seperate.
Satuday I planned a biriyani evening, making biriyani just for three of use I think is a bit too much, so I asked my inlaws to come and enjoy the biriyani and also askes hubby's uncle and wife as anyway biriyani is made in bigger quantity.
So i serve them biriyani, cutlets, raita , papadom and then fried few curd chillies as that is something hubby is wild .
My in laws only started eating Indian food after me comming to the family.
So they are not that used to spicy food. So my MIL saw these fried chillies and she took one and took a huge bite ( almost half) you can imagine she was in fire and while she was hugffing and puffing she said ohh!!!!!!!!! I can't feel my lipp anymore and we all were laughingand laughing while she was suffering. Here face was like a fully ripe tomato. But after the whole commotion she told she loved the expirence of eating half a chillie.
This has nothing to do with the recipe I am posting, i just wanted to share the incident.
Now to the recipe.
From the time I saw this cupcake in Tartlette's I have been wanting to make this. As i fell in love with these cuties , I have to admit I always fell in love with the sweets she whipps up in her place.
You can find her recipe for the cup cake and the lemon curd here
After the disaster I had with my lemon curd , i used this time from a bottle.
1 stick unsalted butter, room temperature
1 cup sugar
3 large eggs
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons lime oil
½ cup buttermilk
1/4 cup fresh lime juice
zest of one lime
In the bowl of an electric mixer with the paddle attachment, cream butter and sugar. Add eggs, one at a time, beating well in between each addition. In a medium bowl, combine the flour, baking powder, and salt. Add flour mixture and milk alternatively to the butter/eggs mixture, beginning and ending with flour mixture. Add the lime juice and zest. Fill cupcake tins 2/3 full. Bake at 350 for 20 minutes until a cake tester comes out clean.
Lime Meringue Frosting:
1 cup egg whites
2 cups sugar
1 tsp. lime juice
Combine egg whites and sugar into the mixing bowl of your stand mixer and set over a water bath. Whisk by hand for a few minutes until the sugar is dissolved or preferably until the mixture reaches 110F . Transfer bowl to electric mixer, beat on medium speed for 10 minutes. Add lime juice Beat on high speed until stiff glossy peaks form, about 2 to 5 minutes more.
To fill the cupcakes: with a sharp knife cut a small hole in the cupcake, not cutting all the through. Fill the cavity with the lemon curd, and put the top back on. Spread the meringue and brown with a blow torch.