I finally had time to bake again! I haven't had a day off from the hospital in 3 weeks - and was looking forward to getting back into the kitchen. With the beautiful, sunny weather we had this weekend, my hubby requested some lime cupcakes. I've made coconut lime before, but I wanted to try something a little different. Plus, my grandparents 50th Wedding Anniversary is coming up in 2 months, and I've volunteered to make dozens of cupcakes to serve all of the guests. (I hope that my husband & I can make it to 50 years!) I want to serve a variety of flavors, so I need to start trying more new recipes. Over the next week or two, you'll also be seeing some of the cupcakes I've made in the past year, prior to starting the blog.
To start, I have to share a picture of the zest. I realize it may be a boring topic, but I love the picture - the green is so vibrant that I can smell the fresh, tart scent of the lime zest, and the beautiful flowering trees in the background. I wish it could stay spring forever!
KEY LIME CUPCAKES (Adapted from Bon Appetit - recipe originally from Bittersweet Bakery)
Makes 12 Cupcakes
3/4 cup all purpose flour
1 cup self-rising flour
1/2 cup salted butter, room temperature
1 cup sugar
2 large eggs
3 tablespoons fresh lime juice (1 med/lg lime's worth)
1 tablespoon finely grated lime peel (approx 1 lime)
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk
Preheat oven to 350°F. Line standard muffin pan with 12 paper liners.
Whisk both flours in medium bowl. Beat butter & sugar in large bowl until creamy. 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.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.
1 8-ounce package cream cheese, room temperature
2+ cups powdered sugar
1/2 cup butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon lemon extract
1 tablespoon fresh lime juice.
Beat all ingredients in medium bowl until smooth. Spread over cupcakes.
Note: I made a double batch of both the cupcakes & the frosting, and, although I never thought I would say this, I have WAY too much frosting! The cream cheese frosting is very rich, so I put much less frosting on than I usually do (and swirled from the inside out, making more of a "rose" like design). I definitely have enough frosting for another 18-24 cupcakes.