
Key Lime Cupcakes
Makes 12 cupcakes
Recipe source: Bon Appetit
1 1/2 cups all purpose flour
3/4 cup self-rising flour
1/2 tsp salt
1 stick butter (8 tablespoons)
1 cup sugar
2 eggs
1 T of *lime zest
2 1/2 T of lime juice
Green food coloring (I used paste)
3/4 cup of butter milk
Mix flours and salt together, set aside. Beat butter till light a fluffy, add sugar and continue to beat until incorporated and fluffy. Add eggs one at a time, scraping down butter mixture in between each egg. Add lime zest and lime juice (batter will look curdled) and mix well. Add food coloring to reach a color you like. Alternately add flour mixture and buttermilk, starting and ending with flour mixture. Mix till incorporated.
Preheat oven at 350°. Pour batter in paper lined muffin tins 1/2 full. Bake 20 minutes, or until inserted toothpick comes out clean. Cool in muffin tin 5 minutes, then remove cupcakes to cool on a cake rack. Ice with Key Lime Cream Cheese icing.
*I used regular, store-bought limes as Key Limes aren't in season right now and are hard to come by.
Key Lime Cream Cheese Icing
1 stick butter
1 8 oz. package of cream cheese
1 T lime zest
1 1/2 cups confectioners sugar
1 tsp vanilla extract
Beat butter and cream cheese until smooth and fluffy. Add lime zest, confectioners sugar, and vanilla extract and beat until combined.
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