Key Lime Cupcakes

Re: Key Lime Cupcakes

• jlholbro member

  

  May 2011

  I worked at a small bakery in college making wedding cakes/desserts--the place has been closed for 6 years now since the owner died and her daughter didn't want the responsibility, but I've been making these cupcakes (adapted from a recipe we used in the bakery) ever since:

  White Chocolate Key Lime Cupcakes
  

   For the batter:
  

  • 3/4 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 heaping teaspoon grated key lime zest
  • 1 1/2 tablespoons key lime juice (freshly squeezed)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup buttermilk
  • 1 1/3 cups loosely packed sweetened coconut flakes

  For the frosting:

  • 5 ounces good white chocolate, chopped
  • 1/2 cup unsalted butter, room temperature
  • 3 1/2 cups powdered sugar, sifted
  • Pinch salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon key lime juice (freshly squeezed)
  • 1/4 cup sour cream
  • Finely grated key lime zest, for decoration

  Cream the butter and sugar on high speed (I use my stand mixer w/ paddle) until light and fluffy. Switch to low speed, add the eggs, 1 at a time, scraping down the bowl between eggs. Add the vanilla extract, key lime zest and juice and mix well. Sift together the flour, baking powder, baking soda, and salt in another bowl. Alternate adding the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just barely combined. Fold the coconut into the batter.

  Put your cupcake papers in a cupcake pan and fill them almost to the top with the batter. Bake for 25 minutes at 325 degrees or until a toothpick comes out clean. Allow them to cool in the pan for about 10 minutes and then transfer to a baking rack to cool completely.

  For the frosting:

  In a small bowl (something that won't be damaged by heat--I use a metal mixing bowl or pyrex bowl) set over a pot of simmering water, slowly melt the white chocolate. Remove from the heat and let it cool until it's only a little bit warm. Meanwhile, beat the butter until light and fluffy (again, stand mixer w/ paddle). With the mixer on low, gradually add the powdered sugar, mixing well.  Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.

  I usually save a bit of the key lime zest to garnish, but you could us sanding sugar or sprinkles, whatever you have on hand.
  

   

   

  Report0 Reply
• just_JRM member

  

  May 2011

  Obviously not. But do you need a tester?

  

  Report0 Reply
• Kernel14 member

  

  May 2011

  just_JRM:

  Obviously not. But do you need a tester?

  I love when you come out of hiding! It makes me happy.

  And they are for J's shower, but clearly I'll be doing a trial run so I'll bring some to you!

  My little nuggets

  
  

  Report0 Reply
• just_JRM member

  

  May 2011

  Kernel14:

  just_JRM:

  Obviously not. But do you need a tester?

  I love when you come out of hiding! It makes me happy.

  And they are for J's shower, but clearly I'll be doing a trial run so I'll bring some to you!

  There isn't much I won't do for a Kernel cupcake .

  

  Report0 Reply
• Kimbatron

  May 2011

  I know this is a few days late, but I made these cupcakes for a shower and I LOVED them:

  http://karascupcakes.blogspot.com/search/label/key%20lime%20cupcakes

  Warning No formatter is installed for the format bbhtml

  Report0 Reply