Key Lime Cupcakes

19 Aug

Welcome to my our very 1st blog post!   We love key lime pie and I got to thinking there has to be a recipe for key lime cupcakes.  Of course me and google we are best friends and she helped me find a few recipes, this one just sounded the best.  I did dress it up by adding the key lime pie filling and the coconut whipped cream just put it over the top!   BTW Mariya does not like coconut so I warned her about the whipped cream topping and she thought it was delicious.  Of course her fiance was gagging but who cares about that.  Just kidding B!  This was a big hit with the co-workers who by the way are enjoying all the goodies we are coming up with and this helps to keep our weight in check. 

Cupcake recipe is adapted from Buttersweet Bakery in Atlanta. 

Key Lime Cupcakes

Makes 12 cupcakes

Cupcakes

  • 1 cup cake flour
  • 3/4 cup self rising flour
  • 1/2 cup butter (1 stick of butter)
  • 1 cup sugar
  • 2 large eggs
  • 1 tablespoon key lime juice
  • 1 tablespoon lime zest
  • 1 cup buttermilk

Preheat oven to 350F degrees.  Line standard muffin pan wth paper liners.  Mix both flours in a medium size bowl.  Beat softened butter in large bowl until smooth.  Add sugar, blend well.  Mix in eggs 1 at a time.

Add the lime juice and zest, mixture may look curdled.  Beat the flour mixture alternating with the buttermilk. 

Fill cupcake liners 2/3 way full.

Bake cupcakes 25 minutes or until toothpick inserted in the middle comes out clean.  Cool 10 minutes on a wire rack.  Then remove from pan and cool. 

Filling

  • 1/2 can sweetened condensed milk
  • 1/3 cup key lime juice
  • green food coloring

To prepare filling mix milk and key lime juice in a small bowl and stir.  Add green food coloring a drop at a time til you reach desired color.  Refrigerate til ready to use in cupcakes.

Cut a cone shape from cupcake going halfway to bottom.  Fill with key lime mixture.

Top with the cone removed from cupcake.

Coconut Whipped Cream

  • 1 pint whipping cream
  • 3-4 tablespoons powdered sugar
  • 1/2 teaspoon coconut extract
  • whipped cream stabilizer such as Dr Oetker

Whip the cream til it is almost stiff.  Add sugar and extract and beat until peaks fold.  Add stablizer if desired.  Frost cupcake and decorate as desired.

Store cupcakes in refrigerator.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: