Sunday, August 14, 2011

Cupcakes Week 21

A little slice of summer before it ends...

Key Lime Cupcakes


3/4 cup butter, softened
1 3/4 cups sugar
2 tablespoons key lime zest
3 large eggs
1/4 fresh Key lime juice
3 cups cake flour
1 teaspoon baking soda
1 1/2 cups buttermilk

Key Lime Filling

14 oz can sweetened condensed milk
1/2 cup key lime juice
3/4 cup whipping cream

Key Lime Whipped Cream

2 cups whipping cream
3/4 cup powdered sugar
1 Tbsp. key lime juice
1/2 Tbsp. key lime zest
1 Tbsp. key lime filling
*Adjust amounts to taste

Key Lime Cupcakes
Preheat oven to 350 degrees. Place 24 cupcake liners in muffin tins.
In a large bowl beat butter, sugar, and lime zest at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in juice until combined.
In a medium bowl, combine cake flour and baking soda; sift.

Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.

Pour evenly into prepared cupcake tins.

Bake for 18-20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes and then transfer to wire racks to cool completely.

Key Lime Filling
Mix together the sweetened condensed milk, whipping cream, and lime juice.

Two Filling Methods:
(1) Poke several holes into the cupcakes with the back of a mixing spoon. Use a pastry bag to pipe filling into each hole.

(2) Use a butter knife to cut a hole in the center of each cupcake. Fill with filling. Cover with cut out cupcake piece.

Refrigerate cupcakes for about an hour.

Key Lime Whipped Cream
Use a stand mixer to combine 2 cups heavy whipping cream and 3/4 cup powdered sugar. When stiff peaks form, add juice, zest, and filling to taste.

Pipe frosting onto cupcakes after they come out of refrigerator. Garnish with a slice of lime

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