Tuesday, March 17, 2009

It Ain't Easy Being Green

But it sure can be yummy sometimes! I bring you Key Lime Cupcakes with Key Lime Cream Cheese icing for you lucky Irish folk out there today. Or really, anyone who loves all things limey.


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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