Monday, August 9, 2010

Key Lime Cupcakes

I have been wanting to try this recipe for months.  I finally had an excuse and all the ingredients so I did it.  I absolutely loved it.  I love fruit recipes for the summer and this reminded me of summer and the beach, a perfect combination.  My kids were not particularly thrilled, mostly because it had coconut, but all the adults loved the flavor.  I found the recipe here.

3/4 c. unsalted butter, at room temperature
1 c. granulated sugar 
2 eggs, at room temperature 
1 t. pure vanilla extract 
1 1/2 t. grated key lime zest
1 1/2 T. freshly squeezed lime juice 
1 1/2 c. all-purpose flour
1/2 t. baking powder 
1/4 t. baking soda
1/4 t. kosher salt
1/2 c. buttermilk
1 c. loosely packed sweetened coconut flakes 

The Frosting: 
5 ounces good quality white chocolate, chopped into small chucks 1/2 cup
1/2 c. unsalted butter, room temperature 
3 1/2 c. powdered sugar, sifted
Pinch salt
1/2 t. pure vanilla extract
1 T. lime juice (bottled or freshly squeezed)
1/4 c. sour cream 
Fresh lime slices, for garnish

1.  Preheat oven to 325 degrees F.  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. 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. Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. 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. 

2.  While the cupcakes are cooling, make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated. Frost the cupcakes and garnish with candied lime slices.

3.  To candy the lime slices, cut limes in slices.  In a small saucepan, place 1/4 c. sugar and 3/4 c. water. Add lime slices.  Bring to a boil.  Remove lime slices and let sit until cool on cooling rack in a single layer.  When completely cool, add to top of your cupcakes.
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