BEST KEY LIME CUPCAKES
INGREDIENTS
For the Lime Buttercream Frosting:
5 cups powdered sugar
0.75 cup shortening
4 tablespoons key lime juice
0.25cup graham cracker crumbs
0.75 cup butter
teaspoon lime zest
For the Key Lime Cupcakes:
0.75 cups sugar
5 tablespoons unsalted butter
6 tablespoons sour cream
1 1/2 teaspoon key lime zest
0.5 teaspoon vanilla extract
4 egg whites
3 teaspoons baking powder
163g all-purpose flour
0.25 teaspoon salt
3 tablespoons key lime juice
3 tablespoons milk
INSTRUCTIONS
Make the Key Lime Cupcakes:
In 350°F and prepare a cupcake pan with cupcake liners.
In a large mixing bowl, cream the butter and sugar together until light
in color and fluffy, about 4 minutes. Do not skimp on the amount of
creaming time.
Add sour cream, vanilla extract and and key lime zest and mix until
well combined.
Add egg whites in two batches, mixing until well combined after each.
Scrape down the sides of the bowl as needed to be sure all
ingredients are well incorporated.
In a separate bowl, whisk together flour, baking powder and salt.
In a separate small measuring cup, combine the milk and key lime
juice.
Add half of the dry ingredients to the batter and mix until well
combined. Add the milk mixture and mix until well combined. Add
remaining dry ingredients and mix until well combined. Scrape down
the sides of the bowl as needed to be sure all ingredients are well
incorporated.
Fill the cupcake liners about three quarters full. Bake for 17 minutes,
or until a toothpick inserted comes out with a few crumbs.
Remove cupcakes from oven and allow to cool for 3 minutes, then
remove to cooling rack to finish cooling.
Make the Lime Buttercream Frosting:
In a large mixing bowl, combine the butter and shortening with a
mixer until smooth.
Add about half of the powdered sugar and mix until smooth and well
combined.
Add the key lime zest and 3 tablespoons of key lime juice and mix
until combined.
Add the remaining powdered sugar and mix until smooth. Add
additional key lime juice, as needed to reach desired consistency.
Pipe the frosting onto the cupcakes using a large round pastry tip, like
this one.
Press graham cracker crumbs around the bottom edge of the frosting.
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