Recently I found a picture on my Facebook page from 2014. When I started this blog, in 2014 my hope was to share cupcake recipes and scrapbooking pages I made. Then I fell hard in love with scrapbooking. I made way more scrapbooking pages than cupcakes.
It’s a shame, because I really love cupcakes and coming up with fun flavor combos. Chocolate covered Strawberry, Tiramisu, Key lime (which is one of my all time favorite) and many more.
Many of my friends on Facebook were curious where all these recipes are, that I have made. So I really think that when my stuff gets into my new house. Its this week we are getting our stuff back (YAY!!). I am gonna start posting some recipes more regularly than once. (literally I believe I only shared one recipe on my blog.)
I did however find this gem!!! This post I started writing when my blog was on blogspot, instead of here.
Here is my old post… I have to share because it is a recipe of my favorite cupcakes Key Lime. I love the tart zip from the lime and sweetness from the frosting. I really like to make these cupcakes with a meringue top instead of frosting. It is a lot of work for the merge, so I am sharing a different type of buttercream (this one won’t disappoint though).
In my house if I asked for requests of cupcakes, I get asked to make about five different flavors suggestions, it seems everyone wants something else. Cupcakes in our house are rare these days, but used to be something I made all the time. Just about once a week I was creating something new!! And it was fun, and the perfect sized snack especially for kids! But like many things life has gotten in the way. I get tired, I forget how easy it can be to whip up a batch up treats instead of reaching in the cupboard for an afternoon snack. But that’s about to change, I decided to bring back my tradition of making a new batch cupcakes each week. This week I’ll give you guys two, since the family requested them and they tasted Yummy!!
The first cupcake is one I’ve made quite a few times. It is also a crowd favorite especially in the summer. It’s my KeyLime cupcake. I added a couple of twists to it this time, mostly because the kids were the ones who asked for it and I wanted to do something special for them. I added rainbow sprinkles to the batter and instead of the normal baked meringue tops I use instead of frosting I made a Cooked Meringue Buttercream.
2 1/4 cups AP Flour
1 1/2 cups white granulated sugar
3 1/2 Tsp Baking powder
1 Tsp Salt
1/2 cup butter, soft
3/4 cup Lime juice, about 4 fresh squeezed limes
3/4 cup Coconut milk
1 Tsp Vanilla extract
Zest of 3 limes
1/4 cup rainbow sprinkles
Preheat the oven to 350 F degrees.
My first step is to beat butter and sugar until well blended. At this stage it doesn’t really matter how much you mix the batter, but once you add the flour you don’t want to over mix or the cupcake will be tougher.
Then I add each egg one at a time. I then scrape the bowl loosening any butter from the bottom of the bowl. I then beat the eggs and sugar at least 5 minutes, until it is nice and light and fluffy. Just like this picture.
Then I mix the Flour, Baking powder, salt and lime zest in a large bowl together. I use a wire whisk by hand, but you could definitely use a sifter to get the clumps out.
In another bowl or measuring cup I mix all the wet ingredients like the lime juice, vanilla and coconut milk. You could substitute regular milk for coconut. I just like the creamier texture from the coconut milk.
Now is the time where you start adding the dry and wet ingredients into the butter and eggs. I switch between dry and wet, starting and ending with the dry ingredients. I think this batch I mixed three batches of dry and two wet. Then I scrap the bottom of the bowl and only mix until finally incorporated. maybe mixed for 3 minutes.
Line cupcakes tins with cupcake liners and scoop the cake batter into the tin. I use an ice cream scoop, its the perfect size cupcake for me, but it’s about 3/4 up in the cupcake pan.
I got about 18 cupcakes with this batter, but you could get more or less depending how full you fill the cupcakes. Put them in the preheated oven and cook about 20 minutes or until a toothpick comes out clean from the middle.
I let the cupcakes cool about ten minutes then take them out of the pan and cooling on the counter. They should be completely cool before adding frosting or the frosting will melt. Unless you like it that, sometimes we have a hard time letting the cupcakes cool before chowing down on them.
These cupcakes are so moist and full of that zippy lime flavor from the fresh juice of zest. The lightness from the frosting helps balance out the tartness of the cupcake. Its nice and refreshing on a hot humid summer day, like many of the days we have in Hawaii. But they definitely can be enjoyed anywhere!!!
For the Frosting I used:
3 eggs whites
3/4 cup sugar
1/8 cup of water
2 sticks of butter, soft
1/2 Tsp vanilla
This frosting can be super tricky, but the more I have tried it the easier it is to make. Also the trick I have found with it is the mix on high when adding the butter and wait for all the butter to incorporate into the egg whites. It may seem like all is lost and then all of a sudden this great whipped buttercream emerges!!
Beat 3 egg whites until just about stiff peaks. While the egg whites are mixing cook on the stovetop in a small pan, the sugar and water together. cook until all the sugar dissolves and it starts to boil. you want the temperature to be about 250, a little over the boiling point. Don’t let it boil to much. Also you want when the simple syrup to be ready at just about the same time as egg whites reach the stiff peak stage.
Set your mixer to medium speed and super slowly drizzle the hot syrup into the egg whites. I like to drizzle it down the side. Keep mixer on even until you added the hot simple syrup. I then add the vanilla at this point. Like I mentioned earlier this is the tricky part, the adding of the butter. You want the butter to be soft. Cut it into squares that are pretty small. About a 1/4 by 1/4. Add each piece of butter to a medium high mixer one piece at a time. Make sure the butter is fully incorporated into the egg whites before adding another piece. This is a slow process but remember how hot the simple syrup was, you don’t want it to completely melt the butter. You should be able to feel the bottom of the bowl and feel that it i starting to cool down as everything is incorporating. Once all the butter is added, turn up all the way high and beat until everything is very mixed, and it starts to looked whipped.
All the hard work will be repaid by the smooth buttery and light frosting that you taste. I use a offset spatula to frost my cupcakes, but you can definitely use a piping bag to pipe it on. If you need more frosting this recipe can be easily doubled, I don’t because it is a lot of butter to use at one time.
I used a small offset spatula to pile high the frosting on the cupcake. This allows you to add as much or little frosting on your cupcake as you like. For me the more the merrier. I sprinkle on some lime zest to finish this cupcake!!
This cupcake is so tart from the lime juice, it’s perfect for summer!! This sweet frosting helps cut the tartness for the perfect balance in each bite.
I don’t yet have the recipe for the second recipe (which is a Mocha Caramel Cupcake). When I find it among my recipes in my household goods. I will make sure I share that recipe!!
Seeing all these cupcakes is making me hungry for cupcakes, isn’t it?!! I hope you enjoy this post even though it’s a little different from what I normally share on my blog. Like I mentioned earlier. I plan on sharing more recipes of the cupcakes I make on here. I think it will be fun to share some yummy tasty treats.
Have an inspired Week!!