Lately, I've been craving key-lime something. I think this particular craving comes from season 3 of Dexter, which may imply that I didn't fully understand what I was watching. (I don't want to spoil it for any of you. Also, if you don't already watch Dexter, you should probably check it out--like, today.)
Imagine my delight, then, when yesterday, whilst perusing my favorite cupcake blog, Cupcakes Take the Cake, I discovered a recipe for key lime cupcakes. And what's even more exciting is that I already had all of the ingredients in the house.
Cupcake time has arrived [again]. Here goes it.
The shield for the mixer was in the dishwasher, so I had to be resourceful when I added the flour.
Imagine my delight, then, when yesterday, whilst perusing my favorite cupcake blog, Cupcakes Take the Cake, I discovered a recipe for key lime cupcakes. And what's even more exciting is that I already had all of the ingredients in the house.
Cupcake time has arrived [again]. Here goes it.
The shield for the mixer was in the dishwasher, so I had to be resourceful when I added the flour.
Cupcakes
- 1 cup all-purpose flour
- 3/4 cup self-rising flour
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/4 cup sugar
- 2 large eggs
- 2 1/2 tablespoons fresh lime juice
- 1 tablespoon finely grated lime peel (I used the food processor to make this happen)
- 9 drops neon green food coloring
- 3/4 cup buttermilk
Frosting
- 1 8-ounce package cream cheese
- 1 1/2 cups powdered sugar
- 6 tablespoons unsalted butter, room temperature
- 1 tablespoon finely grated lime peel
- 1/2 teaspoon vanilla extract
Preparation for cupcakes
- Preheat oven to 350 degrees.
- Line standard muffin pan with 12 paper liners.
- Whisk both flours in medium bowl.
- Beat butter in large bowl until smooth.
- Add sugar; beat to blend.
- Beat in eggs one at a time, then next three ingredients (batter may look curdled, but mine didn't).
- Beat in flour mixture in three additions alternately with buttermilk in two additions.
- Spoon 1/3 cup batter into each liner.
- Bake cupcakes until tester inserted into center comes out clean, about 20-25 minutes.
- Cool 10 minutes; remove from pan and cool.
To prepare the frosting simply beat all ingredients in bowl until smooth.
I topped mine with graham cracker crumbs, but you could also use toasted coconut or small lime wedges.
Enjoy!
add a margarita...perfecto!
ReplyDeleteDone and done. And, yes, perfecto.
ReplyDeleteyummmm!
ReplyDelete