Another amazing recipe.
CUPCAKES•2 cups all purpose flour
•1 1/2 cups self-rising flour
•1 cup (2 sticks) unsalted butter, room temperature
•2 1/2 cup sugar
•4 large eggs (I actually messed up and only put 2 eggs in...and they STILL turned out great! Weird.)
•5 tablespoons fresh lime juice (I did less of this--like 2 Tbsp's because I filled the cupcakes with lime curd)
•2 tablespoons finely grated lime peel
•1/2 teaspoon neon-green food coloring
•1 1/2 cup buttermilk
FROSTING
•1 8-ounce package cream cheese, room temperature
•3 cups powdered sugar
•1/2 cup (1 stick) unsalted butter, room temperature
•1 tablespoon finely grated lime peel
•1/2 teaspoon vanilla extract
•1-2 Tbsp. lime juice
LIME CURD FILLING
Can I just say I LOVE LOVE LOVE lime curd? I really love lemon curd...had never had lime curd, and it is awesome. This recipe is so simple and SO good.
1 cup sugar
1/4 cup butter
3/4 cup fresh lime juice
1 tablespoon lime zest
2 eggs, beaten
Preparation
CUPCAKES
•Preheat oven to 350°F. Line standard muffin pan with 24 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner (an ice cream scoop is the perfect amount.)
•Bake cupcakes until tester inserted into center comes out clean, 18 to 25 minutes.(Mine always come out great at 18 minutes in my particular oven) Cool 10 minutes. Remove from pan; cool.
FROSTING
•Beat all ingredients in medium bowl until smooth. Spread over cupcakes.
LIME CURD1.Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
2.Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. (Be careful, if the liquid is too hot, the egg will cook...like imagine hard egg white floating around!) Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.
So, I stuffed the cooled cupcakes with this delicious lime curd. Then I frosted them and added a sliced, sugared lime slice on top. Yummy and cute!
Recipe is from Bon Apetit. I doubled it though. And I tweaked the frosting to suit my needs :) I like it much better with lime juice and not just lime zest in it. And I found the lime curd recipe here.
CUPCAKES•2 cups all purpose flour
•1 1/2 cups self-rising flour
•1 cup (2 sticks) unsalted butter, room temperature
•2 1/2 cup sugar
•4 large eggs (I actually messed up and only put 2 eggs in...and they STILL turned out great! Weird.)
•5 tablespoons fresh lime juice (I did less of this--like 2 Tbsp's because I filled the cupcakes with lime curd)
•2 tablespoons finely grated lime peel
•1/2 teaspoon neon-green food coloring
•1 1/2 cup buttermilk
FROSTING
•1 8-ounce package cream cheese, room temperature
•3 cups powdered sugar
•1/2 cup (1 stick) unsalted butter, room temperature
•1 tablespoon finely grated lime peel
•1/2 teaspoon vanilla extract
•1-2 Tbsp. lime juice
LIME CURD FILLING
Can I just say I LOVE LOVE LOVE lime curd? I really love lemon curd...had never had lime curd, and it is awesome. This recipe is so simple and SO good.
1 cup sugar
1/4 cup butter
3/4 cup fresh lime juice
1 tablespoon lime zest
2 eggs, beaten
Preparation
CUPCAKES
•Preheat oven to 350°F. Line standard muffin pan with 24 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner (an ice cream scoop is the perfect amount.)
•Bake cupcakes until tester inserted into center comes out clean, 18 to 25 minutes.(Mine always come out great at 18 minutes in my particular oven) Cool 10 minutes. Remove from pan; cool.
FROSTING
•Beat all ingredients in medium bowl until smooth. Spread over cupcakes.
LIME CURD1.Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture into the eggs and stir to blend.
2.Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. (Be careful, if the liquid is too hot, the egg will cook...like imagine hard egg white floating around!) Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes. Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.
So, I stuffed the cooled cupcakes with this delicious lime curd. Then I frosted them and added a sliced, sugared lime slice on top. Yummy and cute!
Recipe is from Bon Apetit. I doubled it though. And I tweaked the frosting to suit my needs :) I like it much better with lime juice and not just lime zest in it. And I found the lime curd recipe here.
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