Tuesday, June 12, 2012

Key Lime Cupcakes

   One of my favorite summer desserts is Key Lime Pie. Every time I eat a slice I can almost believe that I'm sitting on a sandy Florida beach soaking up the warm sunshine with the sound of waves crashing along the shore. {ahhh now I really am wishing I was there!
   I've never made one though, had actually never even bought key limes until the other day... Saw them while I was grocery shopping and decided to buy them and try my hand at making something key lime, whether a pie or something else. 
   Since I'm crazy about cupcakes at the moment I went that route but was a little disappointed how they turned out. They taste great, the cake part was just dense and heavy instead of airy and light like cupcakes normally are. Not sure what went wrong, I did everything like the recipe said {except adding extra lime and using part cake flour} but I'm pretty sure that wasn't the problem. So maybe that was just how they were supposed to be??
    Anyway here is the recipe if you would like to give it a whirl..... 
Key Lime Cupcakes
yield: 26 cupcakes
  1/2 cup butter, softened
1 cup sugar
3 eggs
1 cup milk
1/2 cup cake flour
1/2 cup all purpose flour
1 (14oz) can sweetened condensed milk
10 graham crackers squares, crumbled
1 tsp baking soda
1 tsp baking powder
1/8 tsp salt
5 egg yolks
1/2 cup fresh squeezed key lime juice {about 8 key limes}
2 tsp key lime zest
toasted coconut {garnish}
Cream together butter and sugar until light and fluffy. Add eggs one at a time beating after each addition. Sift together flour, baking soda, baking powder and salt. Mix in graham cracker crumbs.Slowly add dry ingredients and milk to the butter mixture, alternating between each one. In a  separate bowl mix egg yolks, sweetened condensed milk and lime juice. Pour into the batter and stir slightly. Fill cupcakes tins 3/4 full. Bake @ 350* for 15-20 minutes. Remove from tins and place on wire racks to cool. Frost with Key Lime Cream Cheese Frosting.

Key Lime Cream Cheese Frosting:
1 {8oz}pkg cream cheese, softened
1/4 cup butter, softened
fresh squeezed juice of 2 key limes
1 tsp key lime zest
3 cups powdered sugar
Mix cream cheese and butter until combined. Add lime juice, zest and sugar. Beat until light and fluffy. Frost the cupcakes and garnish with toasted coconut, lime zest and key lime slices if desired.

Great is His faithfulness;
His mercies begin afresh
every morning.
~Lamentations 3:23

May your day be blessed!

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