ENJOY!
Showing posts with label lime. Show all posts
Showing posts with label lime. Show all posts
Monday, September 20, 2010
Lime Raspberry Cupcakes
This was a wonderful, refreshing combination! The cupcakes were made from left-over batter from the Lime Cream Cheese Pound Cake, and the frosting was left over from the Raspberry Chocolate Cupcakes. (I always keep the left-over frosting in freezer bags in the freezer especially for moments like this!)
ENJOY!
ENJOY!
Friday, September 3, 2010
Lime Cream Cheese Pound Cake
To be completely honest, the reason I made this cake was that I had a new rose Bundt cake pan that I wanted to use. (I also had a few limes to use up!) Before I talk about the wonderful cake, I have to tell you about the pan.
I LOVE Bundt cake pans (I wish I had more kitchen storage so I could buy more). When I was back in Minnesota a couple months ago for vacation, I drove past the Nordic Ware Factory. I can't believe I lived in Minneapolis for 8 years without knowing it was a few short miles from me! I was excited to find out they have a factory store that carries a lot of their cake pans, as well as other kitchen & grilling supplies that they make. The best part was the "seconds" area in the back, where you can buy pans for 50-75% off! I bought this lovely rose Bundt cake pan for only $10. (And I can't tell why it was a second - no scratches, baked perfectly!) If you are in the Twin Cities, I highly recommend swinging through St. Louis Park to stop at the factory store!
And, on to the cake... It was amazing! I was a little worried about it coming out of the pan, as it's fairly intricate. However, it slid out easily. The glaze provided a nice tart/crisp coating, and it had a wonderful texture. The nurses I shared it with couldn't get enough of it! Of note, I made 8 cupcakes from the batter in addition to the cake, and the cake still spilled over. I think this could easily be made in a 12 cup Bundt cake pan.
LIME CREAM CHEESE POUND CAKE (Adapted from Williams Sonoma)
For the cake:
3 1/4 cups cake flour
1/4 tsp. baking soda
18 Tbs. (2 1/4 sticks) unsalted butter (at room temperature)
8 oz. cream cheese (at room temperature)
3 cups granulated sugar
6 eggs (at room temperature)
1 tsp. vanilla extract
3 Tbs. fresh lime juice (approx 1 large lime)
1 1/2 Tbs. finely grated lime zest
Position a rack in the lower third of an oven and preheat to 325°F. Grease pan with butter (using a pastry brush) and "flour" (I use granulated white sugar in place of the flour - it adds a little extra crispness to the edge of the cake) a rose cake pan or a 10-cup Bundt® pan; tap out excess flour/sugar.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, about 30 seconds. Gradually add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Increase the speed to medium-high and add the eggs one at a time, beating well after each addition, then beat in the vanilla, lime juice & baking soda.
Reduce the speed to low and add the flour in three additions. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lime zest.
Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 1 1/2 hours. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.
For the glaze:
1/4 cup fresh lime juice
3/4 cup granulated sugar
While the cake is cooling, make the glaze: In a small bowl, whisk together the lime juice and granulated sugar until blended.
Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely before serving.
Dust with confectioners' sugar just before serving.
ENJOY!
I LOVE Bundt cake pans (I wish I had more kitchen storage so I could buy more). When I was back in Minnesota a couple months ago for vacation, I drove past the Nordic Ware Factory. I can't believe I lived in Minneapolis for 8 years without knowing it was a few short miles from me! I was excited to find out they have a factory store that carries a lot of their cake pans, as well as other kitchen & grilling supplies that they make. The best part was the "seconds" area in the back, where you can buy pans for 50-75% off! I bought this lovely rose Bundt cake pan for only $10. (And I can't tell why it was a second - no scratches, baked perfectly!) If you are in the Twin Cities, I highly recommend swinging through St. Louis Park to stop at the factory store!
And, on to the cake... It was amazing! I was a little worried about it coming out of the pan, as it's fairly intricate. However, it slid out easily. The glaze provided a nice tart/crisp coating, and it had a wonderful texture. The nurses I shared it with couldn't get enough of it! Of note, I made 8 cupcakes from the batter in addition to the cake, and the cake still spilled over. I think this could easily be made in a 12 cup Bundt cake pan.
LIME CREAM CHEESE POUND CAKE (Adapted from Williams Sonoma)
For the cake:
3 1/4 cups cake flour
1/4 tsp. baking soda
18 Tbs. (2 1/4 sticks) unsalted butter (at room temperature)
8 oz. cream cheese (at room temperature)
3 cups granulated sugar
6 eggs (at room temperature)
1 tsp. vanilla extract
3 Tbs. fresh lime juice (approx 1 large lime)
1 1/2 Tbs. finely grated lime zest
Position a rack in the lower third of an oven and preheat to 325°F. Grease pan with butter (using a pastry brush) and "flour" (I use granulated white sugar in place of the flour - it adds a little extra crispness to the edge of the cake) a rose cake pan or a 10-cup Bundt® pan; tap out excess flour/sugar.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, about 30 seconds. Gradually add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Increase the speed to medium-high and add the eggs one at a time, beating well after each addition, then beat in the vanilla, lime juice & baking soda.
Reduce the speed to low and add the flour in three additions. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lime zest.
Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 1 1/2 hours. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.
For the glaze:
1/4 cup fresh lime juice
3/4 cup granulated sugar
While the cake is cooling, make the glaze: In a small bowl, whisk together the lime juice and granulated sugar until blended.
Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely before serving.
Dust with confectioners' sugar just before serving.
ENJOY!
Wednesday, September 1, 2010
Tangy Lime Bars
These were a fantastic summer dessert, and a nice twist from the usual lemon bar. I was happy to find a lime version of the classic lemon bar due to the large amount of limes I've had in my kitchen this summer. However, they didn't help me use up my lime stash very quickly, as I only used 2 of my limes. (Maybe I should have made a couple batches!) My husband, who loves lemon bars, devoured these, and they may be the first dessert I've ever made in which he ate more of them than me.
TANGY LIME BARS (Adapted from Whats For Lunch Honey?)
Makes 16 bars (an 8x8inch pan)
Crust
1/2 cup unsalted butter - melted
1/4 cup sugar
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
Preheat the oven to 350F. Line the bottom and up the sides of an 8-inch baking pan with foil.
Combine the melted butter with the sugar, vanilla and salt in a medium bowl. Add the flour and mix just until incorporated. Using your fingers, press the dough evenly over the bottom of the pan.
Bake for 25-30 minutes, our until the crust is fully baked - slightly browned at the edges.
Topping
1 cup sugar
1/4 cup all-purpose flour
3 large eggs
1 - 1 1/2 tablespoons finely grated lime zest
1/2 cup fresh lime juice
Greed food coloring - optional
Powder sugar for dusting - optional
Stir together the sugar and flour in a large bowl, until well mixed. Whisk in the eggs, then stir in the lime zest, lime juice & a drop of green food coloring.
When the crust is ready, turn the oven down to 300F. Slide the rack with the pan out and pour the filling onto the hot crust. Bake for 20-25 minutes longer. The topping should not jiggle in the center when the pan is tapped. Place on a rack and cool completely in the pan.
Cut into bars and if desired, sift powdered sugar over them just before serving.
Storing: the bars can be stored in airtight containers in the refrigerator for several days (Although I doubt they'll last that long!)
ENJOY!!
TANGY LIME BARS (Adapted from Whats For Lunch Honey?)
Makes 16 bars (an 8x8inch pan)
Crust
1/2 cup unsalted butter - melted
1/4 cup sugar
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
Preheat the oven to 350F. Line the bottom and up the sides of an 8-inch baking pan with foil.
Combine the melted butter with the sugar, vanilla and salt in a medium bowl. Add the flour and mix just until incorporated. Using your fingers, press the dough evenly over the bottom of the pan.
Bake for 25-30 minutes, our until the crust is fully baked - slightly browned at the edges.
Topping
1 cup sugar
1/4 cup all-purpose flour
3 large eggs
1 - 1 1/2 tablespoons finely grated lime zest
1/2 cup fresh lime juice
Greed food coloring - optional
Powder sugar for dusting - optional
Stir together the sugar and flour in a large bowl, until well mixed. Whisk in the eggs, then stir in the lime zest, lime juice & a drop of green food coloring.
When the crust is ready, turn the oven down to 300F. Slide the rack with the pan out and pour the filling onto the hot crust. Bake for 20-25 minutes longer. The topping should not jiggle in the center when the pan is tapped. Place on a rack and cool completely in the pan.
Cut into bars and if desired, sift powdered sugar over them just before serving.
Storing: the bars can be stored in airtight containers in the refrigerator for several days (Although I doubt they'll last that long!)
ENJOY!!
Wednesday, August 25, 2010
World's Best Lime Fizz
I was served these wonderful fizzes for the first time about 5 years ago. My inlaws invited me over to celebrate my hubby's (then boyfriend's) birthday. They served BBQ Ribs (my hubs was always bragging up his Mom's ribs - they are delicious!) and had these lime fizzes as the refreshment. They are wonderful! A great change from a regular lemonade. (And just in time for Labor Day BBQ Celebrations!)
LIME FIZZ
2 cups sugar
2 cups water
5 medium limes
Make a simple syrup of sugar, water & lime zest. Bring ingredients to a boil, then simmer for 10 minutes. Remove from heat & cool. Add juice from zested limes.
(I found that by using a microplane zester, the flavor in the syrup is much stronger than if you use the zester that cuts long peels).
To make fizzes:
Pour lime syrup from above to make 1/4-1/3 of total drink volume. Gently layer very cold carbonated mineral water into the glass. Stir gently & garnish as desired. Serve immediately.
ENJOY!
LIME FIZZ
2 cups sugar
2 cups water
5 medium limes
Make a simple syrup of sugar, water & lime zest. Bring ingredients to a boil, then simmer for 10 minutes. Remove from heat & cool. Add juice from zested limes.
(I found that by using a microplane zester, the flavor in the syrup is much stronger than if you use the zester that cuts long peels).
To make fizzes:
Pour lime syrup from above to make 1/4-1/3 of total drink volume. Gently layer very cold carbonated mineral water into the glass. Stir gently & garnish as desired. Serve immediately.
ENJOY!
Wednesday, August 11, 2010
Lime & Coconut Cookies
With a fruit bowl full of limes, I knew I needed to find some new lime recipes. These cookies were perfect for summer! The lime & coconut complement each other well, and the cookies have a wonderful chewy texture. Everyone at work loved them!
LIME & COCONUT COOKIES (Adapted from My Baking Addiction)
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of two medium lime
3 tbsp lime juice
2/3 cup toasted coconut
1 cup sugar for rolling cookies
Preheat oven to 350 degrees.
In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
Using a mixer, beat together the butter and sugar until smooth and fluffy. Beat in egg, vanilla extract, lime juice and lime zest. Gradually blend in the dry ingredients and toasted coconut.
Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on cookie sheets about 1 1/2 inches apart.
Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks. (This is important! They come off much easier after waiting 2 minutes!)
ENJOY!
LIME & COCONUT COOKIES (Adapted from My Baking Addiction)
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of two medium lime
3 tbsp lime juice
2/3 cup toasted coconut
1 cup sugar for rolling cookies
Preheat oven to 350 degrees.
In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
Using a mixer, beat together the butter and sugar until smooth and fluffy. Beat in egg, vanilla extract, lime juice and lime zest. Gradually blend in the dry ingredients and toasted coconut.
Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on cookie sheets about 1 1/2 inches apart.
Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks. (This is important! They come off much easier after waiting 2 minutes!)
ENJOY!
Sunday, May 30, 2010
Cherry Limeade Cupcakes
It seems that I'm on a bit of a lime kick lately. It's so refreshing - it's the perfect flavor for these warm late spring days. However, the real reason I made these was to use up some limeade I had leftover from making the Margarita Cupcakes. I didn't want to make the same flavor twice in the same weekend, so I knew there had to be a good way to use the leftover concentrate up.
CHERRY LIMEADE CUPCAKES (Adapted from Annie's Eats)
Makes 12 cupcakes
Limeade Cupcakes
1 1/2 cups cake flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
2/3 cup limeade concentrate
2 eggs
Preheat the oven to 350 degrees F (I do 330F for a dark pan). Line muffin pan with paper liners.
In a small bowl combine the cake flour, baking powder and baking soda. Stir together and set aside.
In the bowl of a stand mixer fitted with the paddle, cream the butter & sugar on medium-high. Add in the limeade concentrate (this did not mix completely in - don't worry, it'll blend in later). Add the eggs, scraping down the bowl after. Add in the flour mixture in thirds, blending slightly after each addition. Mix ingredients just long enough to incorporate (do not over mix).
Divide the batter between the prepared cupcake liners (approx a scant 1/3 cup in each to fill to 2/3-3/4 full). Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then remove to a wire rack to cool completely.
Lime Syrup
1/3 cup limeade concentrate
1/4 cup powdered sugar
Whisk limeade & sugar together in a small bowl. Poke holes in the tops of the cooled cupcakes, & brush over the top.
Cherry Buttercream
3 cups powdered sugar
6 tbsp. butter, softened
2-3 tbsp. (or more) maraschino cherry juice (or grenadine)
red food coloring (optional)
Mix powdered sugar, butter and maraschino cherry juice (or grenadine) in the bowl of a stand mixer. Mix on low speed until sugar is incorporated, then increase to medium-high speed and beat until smooth. Add more maraschino cherry juice (or powdered sugar) as needed to achieve desired texture. Add red food coloring if desired.
Frost & top as desired.
NOTES:
My cupcakes didn't rise very much - but they were still very good. Also, you will not use all of the lime syrup - I poked approx 10-15 holes in the top & brushed the tops of the cupcakes liberally, twice.
The cherry buttercream is VERY sweet - but - when paired with the limeade cupcake & syrup, it is tolerable in small quantities. I used grenadine, and did not use any dye to get the nice pink color.
ENJOY!
CHERRY LIMEADE CUPCAKES (Adapted from Annie's Eats)
Makes 12 cupcakes
Limeade Cupcakes
1 1/2 cups cake flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
2/3 cup limeade concentrate
2 eggs
Preheat the oven to 350 degrees F (I do 330F for a dark pan). Line muffin pan with paper liners.
In a small bowl combine the cake flour, baking powder and baking soda. Stir together and set aside.
In the bowl of a stand mixer fitted with the paddle, cream the butter & sugar on medium-high. Add in the limeade concentrate (this did not mix completely in - don't worry, it'll blend in later). Add the eggs, scraping down the bowl after. Add in the flour mixture in thirds, blending slightly after each addition. Mix ingredients just long enough to incorporate (do not over mix).
Divide the batter between the prepared cupcake liners (approx a scant 1/3 cup in each to fill to 2/3-3/4 full). Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then remove to a wire rack to cool completely.
Lime Syrup
1/3 cup limeade concentrate
1/4 cup powdered sugar
Whisk limeade & sugar together in a small bowl. Poke holes in the tops of the cooled cupcakes, & brush over the top.
Cherry Buttercream
3 cups powdered sugar
6 tbsp. butter, softened
2-3 tbsp. (or more) maraschino cherry juice (or grenadine)
red food coloring (optional)
Mix powdered sugar, butter and maraschino cherry juice (or grenadine) in the bowl of a stand mixer. Mix on low speed until sugar is incorporated, then increase to medium-high speed and beat until smooth. Add more maraschino cherry juice (or powdered sugar) as needed to achieve desired texture. Add red food coloring if desired.
Frost & top as desired.
NOTES:
My cupcakes didn't rise very much - but they were still very good. Also, you will not use all of the lime syrup - I poked approx 10-15 holes in the top & brushed the tops of the cupcakes liberally, twice.
The cherry buttercream is VERY sweet - but - when paired with the limeade cupcake & syrup, it is tolerable in small quantities. I used grenadine, and did not use any dye to get the nice pink color.
ENJOY!
Friday, May 28, 2010
Margarita Cupcakes
Now that the weather is warming up, it's officially time to start enjoying some margaritas. I broke out my Margaritaville last weekend & have enjoyed some perfectly blended margaritas since. (I know, it seems like the biggest waste of space ever, BUT, it does such a wonderful job at making blended drinks because it shaves the ice before blending... and, I got it at 90% off.)
Anyways, I brought these to one of my friend's birthday BBQs (I brought some carbomb cupcakes last year, so everyone was anxiously awaiting my arrival to see what I would bring this year). I think that everyone enjoyed them - most of the plates had at least 1-2 cupcake wrappers on them by the end of the day, and I brought home an empty dish.
(I apologize in advance for another "cheater" recipe using a box mix - with a new dog in the house, my baking time is often cut short.)
MARGARITA CUPCAKES (Adapted from Recipe Girl)
Makes approx 24 regular cupcakes
CUPCAKES:
3/4 cup frozen limeade concentrate
1/4 cup Tequila
1/4 cup Triple Sec
1 box white cake mix (I used French Vanilla because it's what I had)
3 large eggs
2 Tbs melted butter
1-2 Tbs. finely grated lime zest
Preheat oven to 350° F. (For a dark pan, decrease to 325-330) Line two dozen cupcake tins with paper liners.
In a large bowl, blend all ingredients. Blend on low for about 30 seconds and then increase speed to medium and blend for two additional minutes. Batter will be slightly lumpy.
Spoon the batter into cupcake liners (about 2/3-3/4 full). Bake for 20-25 min, or until toothpick inserted in center comes out clean. Remove from pan to cool.
LIME BUTTERCREAM FROSTING
1.5 sticks unsalted butter, at room temperature
4-5 cups powdered sugar
2 Tbs. fresh lime juice
1 tsp. finely grated lime zest
green food coloring, if desired ( I used a combination of yellow & leaf green gel coloring)
small lime slices for garnish, if desired
Place butter in a large bowl and beat with electric mixer until butter is fluffy. Add powdered sugar, salt, lime juice, and lime zest. Mix until thick and creamy. Add more powdered sugar (or lime juice) until the frosting is of a good spreading (or piping) consistency.
Mix in a tiny amount of green food coloring or gel paste if you’d like the frosting to have a green tint. Frost as desired.
Notes:
I used my cool new cupcake pan from Ikea (aren't the cupcakes cute!). It's not as small as a mini cupcake pan, but smaller than a regular pan. (The cupcakes are as tall as regular cupcakes, but the base is the size of mini cupcakes.) If you happen to have this pan, the cupcakes took 13-15 minutes to bake.
I REALLY wanted these to taste like Margaritas, not just lime. While I didn't want them to taste too much like alcohol, I did mix about a shot of tequila with about 1/2 shot of Rose's Lime Syrup, and brushed that on top of the cupcakes prior to frosting.
And while we're speaking of the alcohol - the cake batter will taste & smell strongly of tequila - don't worry, after baking, the flavor is much more subdued.
ENJOY!
Anyways, I brought these to one of my friend's birthday BBQs (I brought some carbomb cupcakes last year, so everyone was anxiously awaiting my arrival to see what I would bring this year). I think that everyone enjoyed them - most of the plates had at least 1-2 cupcake wrappers on them by the end of the day, and I brought home an empty dish.
(I apologize in advance for another "cheater" recipe using a box mix - with a new dog in the house, my baking time is often cut short.)
MARGARITA CUPCAKES (Adapted from Recipe Girl)
Makes approx 24 regular cupcakes
CUPCAKES:
3/4 cup frozen limeade concentrate
1/4 cup Tequila
1/4 cup Triple Sec
1 box white cake mix (I used French Vanilla because it's what I had)
3 large eggs
2 Tbs melted butter
1-2 Tbs. finely grated lime zest
Preheat oven to 350° F. (For a dark pan, decrease to 325-330) Line two dozen cupcake tins with paper liners.
In a large bowl, blend all ingredients. Blend on low for about 30 seconds and then increase speed to medium and blend for two additional minutes. Batter will be slightly lumpy.
Spoon the batter into cupcake liners (about 2/3-3/4 full). Bake for 20-25 min, or until toothpick inserted in center comes out clean. Remove from pan to cool.
LIME BUTTERCREAM FROSTING
1.5 sticks unsalted butter, at room temperature
4-5 cups powdered sugar
2 Tbs. fresh lime juice
1 tsp. finely grated lime zest
green food coloring, if desired ( I used a combination of yellow & leaf green gel coloring)
small lime slices for garnish, if desired
Place butter in a large bowl and beat with electric mixer until butter is fluffy. Add powdered sugar, salt, lime juice, and lime zest. Mix until thick and creamy. Add more powdered sugar (or lime juice) until the frosting is of a good spreading (or piping) consistency.
Mix in a tiny amount of green food coloring or gel paste if you’d like the frosting to have a green tint. Frost as desired.
Notes:
I used my cool new cupcake pan from Ikea (aren't the cupcakes cute!). It's not as small as a mini cupcake pan, but smaller than a regular pan. (The cupcakes are as tall as regular cupcakes, but the base is the size of mini cupcakes.) If you happen to have this pan, the cupcakes took 13-15 minutes to bake.
I REALLY wanted these to taste like Margaritas, not just lime. While I didn't want them to taste too much like alcohol, I did mix about a shot of tequila with about 1/2 shot of Rose's Lime Syrup, and brushed that on top of the cupcakes prior to frosting.
And while we're speaking of the alcohol - the cake batter will taste & smell strongly of tequila - don't worry, after baking, the flavor is much more subdued.
ENJOY!
Saturday, May 22, 2010
Coconut Cupcakes with Lime Cream Cheese Frosting
I made these cupcakes as a counterpart to the Chocolate Raspberry Cupcakes for our housewarming/birthday/belated-Boston-wedding reception - I wanted something lighter to serve for those non-chocolate lovers. These were very light - the cake was almost the texture of an angel food cake. However, they had a slightly dry texture. I'd recommend taking them out of the oven when they are *almost* done, to hopefully help keep them moist. However, I'm my own worst critic, at at the end of the night, most were gone.
COCONUT CUPCAKES WITH LIME CREAM CHEESE FROSTING (Adapted from Beantown Baker)
Makes approx 4-5 doz mini cupcakes, or approx 2 doz regular cupcakes)
CUPCAKES
1 cup butter, room temperature
3 cups cake flour
1 tablespoons baking powder
1 teaspoon salt
1 cup cream of coconut
1/4 cup milk
1 teaspoon vanilla extract
1 – 1 ½ teaspoon coconut extract
1 1/4 cups sugar
2 large whole eggs
3 large egg whites
Preheat oven to 325°
Whisk together flour, baking powder, and salt in a medium bowl.
Whisk together cream of coconut, milk, and extracts in a bowl.
Beat together butter and sugar in a large bowl with an electric mixer on high speed until fluffy, about 3 minutes.
Add whole eggs and egg whites, 1 at a time, beating well after each addition, until combined well.
On low speed, beat in flour mixture and cream of coconut mixture alternately in batches, beginning and ending with flour mixture, until just combined (do NOT overbeat).
Fill cupcake pans 2/3 to ¾ full. Bake for 18-22 minutes for mini cupcakes. Cupcakes are fairly flat on top. Do NOT overbake - these are on the dry side even when just cooked.
FROSTING
8 ounces cream cheese
1/2 cup butter, room temperature
Lime zest from 3-4 limes (to taste)
2 cups confectioners' sugar
5 1/2 ounces sweetened flaked coconut, toasted, optional for topping.
Beat cream cheese in a large bowl with an electric mixer until fluffy.
Beat in butter and lime zest until smooth.
Slowly beat in confectioners' sugar on low speed until smooth for frosting.
Frost as desired. Great when topped with a few strands of toasted coconut!
ENJOY!
COCONUT CUPCAKES WITH LIME CREAM CHEESE FROSTING (Adapted from Beantown Baker)
Makes approx 4-5 doz mini cupcakes, or approx 2 doz regular cupcakes)
CUPCAKES
1 cup butter, room temperature
3 cups cake flour
1 tablespoons baking powder
1 teaspoon salt
1 cup cream of coconut
1/4 cup milk
1 teaspoon vanilla extract
1 – 1 ½ teaspoon coconut extract
1 1/4 cups sugar
2 large whole eggs
3 large egg whites
Preheat oven to 325°
Whisk together flour, baking powder, and salt in a medium bowl.
Whisk together cream of coconut, milk, and extracts in a bowl.
Beat together butter and sugar in a large bowl with an electric mixer on high speed until fluffy, about 3 minutes.
Add whole eggs and egg whites, 1 at a time, beating well after each addition, until combined well.
On low speed, beat in flour mixture and cream of coconut mixture alternately in batches, beginning and ending with flour mixture, until just combined (do NOT overbeat).
Fill cupcake pans 2/3 to ¾ full. Bake for 18-22 minutes for mini cupcakes. Cupcakes are fairly flat on top. Do NOT overbake - these are on the dry side even when just cooked.
FROSTING
8 ounces cream cheese
1/2 cup butter, room temperature
Lime zest from 3-4 limes (to taste)
2 cups confectioners' sugar
5 1/2 ounces sweetened flaked coconut, toasted, optional for topping.
Beat cream cheese in a large bowl with an electric mixer until fluffy.
Beat in butter and lime zest until smooth.
Slowly beat in confectioners' sugar on low speed until smooth for frosting.
Frost as desired. Great when topped with a few strands of toasted coconut!
ENJOY!
Sunday, April 25, 2010
Key Lime Cupcakes
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
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.
FROSTING
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.
ENJOY!!
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
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.
FROSTING
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.
ENJOY!!
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