Saturday, August 2, 2008

Key Lime Cupcakes

Cupcakes are (maybe "were" now) the new black. The cupcake craze has gone a little overboard this year with cupcakeries cropping up all and selling the tiny cakes at $3.50 a pop. After spending $7 on two dry cupcakes at Sugarbaby's I decided maybe I don't need to eat cupcakes (I have, however, heard great things about Crave). But, when I saw this Key Lime Cupcake recipe in bon appetit, originally from Buttersweet Bakery in Altanta, I thought it sounded fun and it would give me a reason to buy neon-green food coloring. I also had some amazing Key Lime Cheesecake Cupcakes at a shower recently and so it's been on my mind.

Turns out this recipe is a keeper. The cupcakes are incredibly dense but the lime flavoring isn't too strong and the icing is just perfect. I have always heard that the secret to good Key Lime Cheesecake is using real key limes and I would suspect that would also help out this recipe.

After I had all the batter mixed I had a flashback to the Avocado Soup I made recently. It was almost the identical color and texture. We're taking these to a BBQ today and Allen has already decided we'll tell everyone they're spinach cupcakes. We'll see how that goes over.

Cupcake Ingredients:
1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk

Frosting Ingredients:
1 8-oz package cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract

1.Preheat oven to 350 degrees. Line standard cupcake pan with 12 paper liners. Whisk both flours in medium bowl until smooth. Add sugar, beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.

Spoon scant 1/3 cup batter into each liner.

2. Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minute. Remove from pan; cool.

Beat all ingredients in a medium bowl until smooth. Spread over cupcakes.


Allen said...

Pretty tasty -- and dense, if that's your kind of thing.

Anonymous said...

I love it! Very creative!That's actually really cool.


Ann said...

I tried these and thought they were great! I wish they had been a little fluffier but the taste was awesome. Thanks for sharing!