Sunday, August 30, 2009

Key Lime Cupcakes with Cream Cheese Frosting

Lately, I've been on a baking marathon. I've been taking a cake decorating class at my neighborhood Michael's and it's been so much fun. The only thing is that i have to bake a cake every week. There's only my husband and i at home and to eat all that cake, a big NO NO! So I've been sending it to my husbands work and i leave some for my play dates. Anyways, a dear friend had some yummy key lime cupcakes not to long ago and that got me tempted to try it out. I searched online for a good recipe and came across this one that i used. This recipe was used by so many people with great reviews, i figured it's got to be good. And guess what, it was great! I just loved it. The refreshing taste of the key lime just leaves you wanting for more. The cupcakes itself are moist and airy. And to make them look pretty, top it off with a lice of lime.My cupcakes are probably more green than they should be, but i like the brightness.You can always add less of the food color if you like something lighter. Here's the recipe :)

Key Lime Cupcakes
Adapted from Buttersweet Bakery courtesy of Bon Appetit

1 cup all-purpose flour
3/4 cup self-rising flour (make your own--add 1-1/2 tsp. baking powder & 1/2 tsp. salt to 1 cup all-purpose flour)
1/2 cup unsalted butter, room temperature
1-1/4 cups sugar
2 large eggs
2-1/2 Tablespoons key lime juice (about 10 key limes) or regular lime juice
1 Tablespoon key lime zest (about 10 key limes) or regular lime zest
1/4 teaspoon neon green food coloring ( i used the gel color in kelly green)
3/4 cup buttermilk

1 8 - ounce package cream cheese, room temperature
1-1/2 cups powdered sugar
1/2 cup unsalted butter, room temperature
1 Tablespoon key lime zest (about 10 key limes) or regular lime zest
1/2 teaspoon vanilla extract

Sift and whisk all-purpose flour and self-rising flour in a medium bowl. Don't have self-rising flour? You can make your own by adding 1-1/2 teaspoons baking powder and 1/2 teaspoon salt to 1 cup all-purpose flour, mixing well.

Beat butter until smooth, about 2 minutes. Add sugar and beat to blend. Beat in eggs, one at a time. Add lime juice, lime zest and food coloring. Continue mixing until all ingredients are well combined.

Beat in flour mixture in 3 additions alternating with buttermilk in 2 additions.

Spoon equal proportions of batter into a standard 12 cup muffin pan lined with paper liners. Place in a preheated 350 degree oven for 20 to 25 minutes.

Remove the cupcakes immediately from the pan, letting them cool on a rack.

While waiting for them to cool down, make the frosting.

Beat cream cheese, powdered sugar, butter, lime zest and vanilla extract on medium until smooth.

*pictures courtesy of Jigar Champaneria*

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