If velvet had a taste, it would be these cupcakes.
I almost have no words.
Yes I do…..
Key Lime Cupcakes with Strawberry Lime Icing!
Maybe it’s the Florida air that has been sparking me lately, or perhaps just the the clarity that this new chapter has brought for me.
Whatever to attribute it, all I know is we are WINNING!
Yes WE…since I cannot wait to share with you guys whenever I have a new fabulous creation!
The first thing I do even before the dishes get washed is hop on my computer and start blogging the recipes!
I have been rapid fire lately and I can’t even keep up with myself! I have even gotten comments and emails from some of you who have said the exact same thing!
So many recipes so little time! And so few mouths to partake in these sweet delights!
This is a building on recipes so I had actually already had all of these base recipes staring at me in the refrigerator.
I debated using the Cream Cheese Icing recipe , but I went for the buttercream instead.
I bet these would be a dream in strawberry cream cheese icing though! Who will be the first to try it!??
Preheat oven to 350°F (177°c)
- Unsalted Butter 8 Tablespoons (112g)
- Granulated Sugar 1 cup (200g)
- Eggs large 2 (100g) (*yes I know on the video I had 4 eggs, but I halved the recipe here for you guys since I didn't know if you really wanted 24 cupcakes- feel free to double everything if you do)
- Evaporated Milk ¼ cup (60ml)
- Key Lime Juice ¼ cup (60ml)
- Lime Zest 1
- Vanilla Extract 1 teaspoon (5ml)
- Salt ¼ teaspoon
- All Purpose Flour 1 cup (130g)
- Cake Flour ½ cup (65g)
- Baking Powder 1½ teaspoons (7g)
- In a mixing bowl (with the paddle attachment on your stand mixer, or with a hand beater) cream the softened butter with the granulated sugar and salt until light and fluffy (about 5 minutes)
- Sift both flours with the baking powder.
- Combine the eggs, evaporated milk, vanilla, lime zest and lime juice together and mix well
- Add ⅓ of the flour mixture to the creaming butter/sugar and mix until just combined.
- Slowly add the half of the entire amount of the egg mixture while mixing on low- medium speed.
- Add another ⅓ of the flour mixture and then add the remaining egg mixture.
- Be sure to scrape the bottom and sides of the bowl and then add the last of the flour
- Add 2 drops of green gel paste color mix well
- Portion batter evenly into 12 cupcake cavities -filling about ⅔ each
- Bake in preheated 350° F oven for approximately 20 minutes or until they are done they will be springy to the touch when pressed gently in the center
- Cool completely and ice with Strawberry Lime Icing recipe below
For longer storage freeze for up to 2 months
ICED cupcakes should be stored in the refrigerator for up to 1 week, bring to room temperature before serving
- Prepare buttercream recipe as stated on that blog post
- At last stage of mixing the buttercream, add ½ cup strawberry puree.
- Mix well
- Add the lime juice and mix well
The candy garnish is completely optional.
My intention was to simply poach some lime zest strips in simple syrup and use them as a garnish, but I forgot about it on the stove, and well…..hard candy was my result!
Good thing I remembered before it turned to caramel! yikes!
Note to self: USE A TIMER!
If you want to try your hand at candy making, combine the zest from 2 or 3 limes with ½ cup of simple syrup
Cook in a heavy bottomed pot over medium to high heat without stirring, until it reaches 295°F (146°c) on a candy thermometer
Pour out onto a silicone mat and let it cool until hard.
Crack pieces and use as garnish.