Well, I haven’t baked in a few days, so I decided a would post a recipe for some cupcakes I made about a month ago or so…
I promise, I’ll be posting a wonderful recipe later this week. A friend of mine is having her second boy (her first isn’t even 2 yet!) and she’s been commenting on my cupcake pictures on FB lately, so I figured I would treat the mama to something sweet. She’s chosen the chocolate cupcake, mascarpone filling, and chocolate buttercream. It’s one of my personal faves. What can I say? The girl has good taste.
Anyway….on to the key lime cupcakes…
This was actually a recipe for a tiered cake, but I loved the color of it and the flavor profile, so I adapted for cupcakes.
I’m not a huge fan of lime, I prefer lemon, but I had some limes in the fridge and decided it was time to try this recipe out.
Let me tell you…easy to make….easy to please. These bad boys were shipped off to my sister’s place of work and they were gone in no time.
Oh, and these are best when they’ve been chilled overnight and slightly cool when serving. They’re fine to sit at room temp, but for citrusy cupcakes, I always adore them cool. Makes me think these would be best for a summer day!
1 box Lemon Cake Mix
3 oz. box of Lime Jello
1/3 c. Canola Oil
1/2 c. Orange Juice (pulp free works best)
3/4 c. Water
1) Preheat your oven to 350. Line your muffin tins with 24 cupcake liners
2) In the bowl of your standup mixer, sift the cake mix. Add Jello, oil, eggs, OJ and water.
3) Mix for 3 minutes at medium speed.
4) Pour that bright green goodness into your muffin tins, about 3/4 full.
5) Bake for 20-25 minutes or until the cupcakes spring back when touched (lightly, of course)
6) Remove from cupcake tins and place on wire racks
While the cupcakes are baking, make your glaze
1/4 c. Fresh Squeezed Key Lime Juice
1/4 c. Lime Juice (you know, like the stuff in the lime looking doohickeys)
4 T. Powdered Sugar
1) Acquire your limes, roll them against the counter to loosen up the juice. Cut in half and squeeze through a strainer until you have 1/4 c. of the good stuff
2) Add the bottled lime juice and powdered sugar.
Once the cupcakes have come out of the oven, and they’re still nice and warm, spread the glaze over the tops of each cupcake. Keep going until it’s all gone
Just a Basic Cream Cheese Buttercream
8 oz. Cream Cheese
1/2 c. Butter
4-6 c. Powdered Sugar
1/4 tsp. Vanilla
1) Cream the butter and cream cheese together until light and fluffy
2) Slowly add the powdered sugar, about a cup at a time. Beat on high for 1 minute
3) Add vanilla and more powdered sugar, if needed. Or, if it’s too thick, add some whipping cream
4) Put this basic buttercream into your piping bag and top the cupcakes
Even though you can’t see in my picture, the insides of these are BRIGHT green! So cool!!