Friday, September 11, 2009

Key Lime Cupcakes

I fell in love with the idea of key lime cupcakes after having some great ones in Chicago at Sugar Bliss. Alas, there is no Sugar Bliss near me and cupcake aunty doesn't have a storefront...so P and I decided to bake our own! I can take very little credit for the creativity as baking is not my forte. All the credit for the yummy cupcakes goes to P. We varied a recipe that was inspired by Paula Deen (the queen of butter!) and found the recipe to be fairly moist. We added a graham cracker crust (YUM!) and changed the frosting to a whipped cream frosting (so-so..changed the recipe below to have a cream cheese frosting). The recipe makes a dozen cupcakes.



Ingredients:

Crust
  • ¾ cup graham cracker crumbs (about 7 graham crackers)
  • 3 tbsp unsalted butter, melted
  • 1 tbsp packed brown sugar

Filling
  • 3/4 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 heaping teaspoon grated key lime zest
  • 1 1/2 tablespoons key lime juice
  • 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
Frosting
  • 1 8-ounce package cream cheese, room temperature
  • 1 1/2 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon finely grated lime peel
  • 1/2 teaspoon vanilla extract
Directions:
  1. Preheat oven to 350°F. Line muffin/cupcake pan with liners.
  2. Crust: In a small bowl, mix together graham cracker crumbs, melted butter and brown sugar. Press crumb mixture into bottoms of prepared baking cups. Bake for 6-7 minutes.
  3. Reduce oven temperature to 325 degrees F.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well.
  5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.
  6. Add the batter to the cucpake linters. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size.
  7. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
  8. While cupcakes are baking, beat all the ingredients for the frosting and frost cupcakes once they are completely cool.

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