Cristina Cooks Key Lime Cupcakes

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Cristina Cooks Key Lime Cupcakes

Go to COOKING “Home & Family” for today’s recipe

Cristina’s Key Lime Cupcake Tips

    • Bringing all ingredients to room temperature before you begin ensures less lumps and graininess.

 

    • Spoon flour into measuring cup to prevent a dense cupcake.

 

    • Don’t eyeball the amount of batter you pour into each cupcake tin well. If you want the whole batch to bake evenly and perfectly, make the amount you pour uniform.

 

    • Everyone knows the age-old trick of using a toothpick to tell if the cupcakes are baked properly. A new one – press your finger on the center of the top of a cupcake, if it springs back up to form – it’s done!

 

    • Let them cool completely so frosting is easy!

 

    • Freeze cupcakes up to 3 months, they won’t loose fluffiness. Defrost them in the fridge or on the counter.

 

    • Don’t frost them before you freeze them.

 

    • Have fun decorating the cupcakes. You and your kids can have fun with this. But don’t tell them that you put a surprise in the middle. Let them discover that, themselves!

Cristina’s Key Lime Cupcakes Ingredients:

 

Cupcakes

    • 1 cup all purpose flour

 

    • ¾ cup self-rising flour

 

    • ½ cup (1 stick) unsalted butter, room temperature

 

    • 1¼ cup sugar

 

    • 2 large eggs

 

    • 2½ tablespoons fresh lime juice

 

    • 1 tablespoon finely grated lime peel

 

    • ¼ teaspoon neon-green food coloring

 

  • ¾ cup buttermilk

Frosting

    • 1 8-ounce package cream cheese, room temperature

 

    • 1½ cups powdered sugar

 

    • ½ cup (1 stick) unsalted butter, room temperature

 

    • 1 tablespoon finely grated lime peel

 

  • ½ teaspoon vanilla extract

Cristina’s Key Lime Cupcake Recipe:

 

Cupcakes

    • Preheat oven to 350°F. Line standard muffin pan with 12 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 ? cup batter into each liner.

 

    • Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

 

Frosting

    • Beat all ingredients in medium bowl until smooth. Spread over cupcakes.

 

  • Use a thin paintbrush to paint the inside of the piping bag before you fill with icing. The effect will be a swirl of green in your icing!

 
Wilton’s Icing Colors – www.wilton.com.

 

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