Thursday: What’s Baking?

limeI’m on the hunt for the perfect Key Lime Cupcake recipe for my upcoming show. I need a cupcake that has delicious flavour, melts in your mouth, and has great visual appeal. This cupcake will be a part of my starting lineup of cupcakes for the spring craft market. Can you believe that I am already discussing spring? Time is definitely flying! I will be taking you on a journey of baking science, as I experiment the best recipes out there, and possibly adding a little sparkle of my own.

 

This will be the first of two recipes we will attempt together:

KEY LIME CUPCAKES

Key Lime Cupcakes
prep time1 HOUR
cook time20 MINUTES
total time1 HOUR 20 MINUTES

INGREDIENTS

  •  For the cupcakes:
  •  4 ounces unsalted butter, softened at room temperature for 1 hour
  •  6 ounces (3/4 cup) granulated sugar
  •  2 large eggs, room temperature
  •  2/3 cup milk, room temperature
  •  2 tablespoons key lime zest
  •  3 teaspoons key lime juice
  •  1 3/4 cups (8 ounces) all-purpose flour
  •  2 1/2 teaspoons baking powder
  •  1/2 teaspoon salt
  •  For the frosting:
  •  8 ounces cream cheese, softened at room temperature for 1 hour
  •  4 ounces unsalted butter, softened at room temperature for 1 hour
  •  2 cups powdered sugar
  •  1 tablespoon key lime zest
  •  1 tablespoon key lime juice
  •  Green and yellow food coloring (optional)
INSTRUCTIONS
1. For the cupcakes:
2. Preheat oven to 350°F/180°C. Line a 12-mun tin with liners.
3. To a bowl add the butter and sugar and beat until light and pale using an electric mixer. Add the eggs, one
at a time and beat until mixed. Add the milk, key lime, zest and juice, beat until well mixed.
4. Add the our, baking powder and salt a little at a time and beat on low until well mixed and smooth.
Don’t over mix once you add the our. If the mix is too thick, add a little more milk. You want a pourable consistency, but not too runny.
5. Use an ice cream scoop to add divide the batter between all the cups, a little over halfway filled.
6. Bake for 20 minutes until golden. When a toothpick inserted in the center it should come out clean.
7. Remove from the oven and cool the cupcakes on a wire rack.
8. For the frosting:
9. Beat the cream cheese and butter with an electric mixer. Slowly add powdered sugar while beating. Add
lime juice zest. Don’t over mix or it will be too soft to pipe.
10. To get the two-tone piping, transfer 2 tablespoons of the frosting to a separate bowl and mix with the green
and yellow coloring until it is lime green.
11. Refrigerate the frosting for 30 minutes to make it rm for piping
12. Add the piping tip of choice to a piping bag (I used a start tip). Hold the tip and turn the bag inside out over
your hand, paste the green frosting to the side of the bag, close to the tip. Use a separate spoon to add the
white frosting to the other side of the bag. Whatever ratio you use, you want more white than green. Pipe
onto the cupcakes.
YIELD: 12 CUPCAKES
NUTRITION INFORMATION: YIELD: 12 SERVING SIZE
*Recipe taken from culinaryginger.com
I will have a batch of twelve ready on Sunday for our test. They will need to meet the requirements of taste, texture, and appeal to make my baking table. As always, I’d love to see what you come up with too, as we compare notes! That means you must share pics for us to see the cupcakes you made in your kitchen. Now, make a nice cup of tea and wind down tonight. We have almost made it to the weekend! Happy Thursday everyone!

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