Sunday, April 23, 2017

Key Lime Cupcakes

This weekend was a key lime fest, mainly due to the upcoming expiry date on the bottle of key lime I had purchased. Which brings me to an issue concerning expiry dates.

The way I read expiry dates is based on unopened. If the package has not been opened, it will stay good up until that day. This is directly in conflict with another opinion. The other opinion is that it is good until that day, opened or not. Of course, this thought stems from someone that favors a lot of dairy type of sauces, but ironically, has to have their meat cooked very well done.

In comparison, we both could eat the same thing and I would be the only one getting sick. I have zero tolerance for warm mayonnaise and I will not eat a leftover sandwich from the day prior that has been prepared with mayo and vegetables. 

However, since this recipe was made with a bottle of key lime juice that was just opened-there is no issue with expiry dates. The issue is that I would rather have this than warm potato salad!

The cupcake has a dense but moist texture. The key lime zest and juice is very well balanced in the frosting as well as cake. As you devour one of these wonderful cakes, you will notice that the flavor ingredients provide an occasional pop of tangy lime. This recipe makes about 1 dozen cupcakes.

Key Lime Cupcakes
adapted from Sprinkles Cupcakes

2 egg whites
1 large egg
1 tsp vanilla extract
1 tbs key lime zest
2 tbs of key lime juice
1/2 cup milk, room temperature
1/2 cup or 1 stick butter
1 1/2 cups flour (sifted)
1/4 tsp salt
1 tsp baking powder
1 cup sugar

2 sticks or 1 cup of butter
1/8 tsp salt
1 tbs key lime juice
1 tbs key lime zest
3 1/2 cups sifted confectioners sugar
1/2 tsp of milk (if above mixture is too thick)
Key lime wedges (optional for topping)

Prepare a 12 cavity muffin tin by greasing the top edge and lining with cupcake papers. Preheat the oven to 350 degrees.

Fill the bowl of a stand mixer with the butter and beat until creamy, stopping occasionally to scrape down the sides of the bowl. Continue to beat and add 1/2 cup of sugar. Once blended, beat in the additional sugar. Set aside.

Take out a small bowl and whisk together only 1 tbs lime juice, milk, vanilla extract and key lime zest. Using a larger bowl, sift together the flour, salt and baking powder. Set both mixtures aside.

Return back to the butter/sugar mixture and beat in one egg on medium speed. Then add both egg whites and blend into the batter. Continue to beat, but use the low speed. Add 1/2 of the sifted ingredients and let the mixer run until blended into the butter batter. Then add the milk mixture and run the mixer until blended. Remove bowl from mixer stand and fold the remaining dry ingredients into the batter by using a wooden spoon.

Fill the 12 lined muffin cavities evenly with the batter. Put in oven and bake for 10 minutes and then rotate pan and bake an additional 12 minutes. Use a tester for doneness, surface of cupcakes will be dry to the touch. Remove from oven and let cupcakes cool for 15 minutes and then transfer to rack to cool completely.

Once completely cooled, use a toothpick or skewer to poke holes in the top of the cupcakes. Then brush the surfaces of the cupcakes with the remaining 1 tbs of lime juice. Let the tops dry prior to frosting cupcakes.

 For the frosting, beat the salt into the butter until smooth and creamy. With the mixer set on low speed add 1/2 cup of confectioners' sugar and beat until all sugar is blended into the butter. Repeat this process with an additional 1/2 cup of confectioners' sugar. Add the key lime juice, zest and vanilla extract. Beat together until evenly distributed into the batter. Then mix in the remaining confectioners' sugar in increments until no dry sugar remains. Should it seem too thick, beat in 1/2 tsp milk. Be careful not to over blend, you do not want a whipped frosting but one that is very thick.

Frost cupcakes as desired and top with key lime wedge. Enjoy!

Tips and Notes:
1. The mixture of milk and lime juice will curdle, but the recipe states the mixture has to set after blended before adding it to the cupcake batter.

2. How much juice you want to brush on top is a matter of personal preference, but be sure to wait until completely dry before icing.

3. The batter, once blended rises quickly-so be prepared to fill the cavities immediately.

4. The cupcakes did not have a tower of icing on them, if you prefer a thicker topping increase the frosting recipe.  

                                       **LAST YEAR: Hawaiian Breakfast Rolls**