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This recipe was super easy as it used self-rising flour in addition to all purpose flour. Fresh lime juice and lime zest are all up and through these cupcakes! It is a mild flavor but you can definitely taste the flavor.
The original recipe calls for green food coloring but I omitted it. It also called for vanilla in the frosting but I used more fresh lime juice instead. I got about 18 cupcakes out of the mix...we kept six and gave the rest away!
http://www.sixsistersstuff.com/2011/05/key-lime-cupcakes.html
What you need:
- 1 cup all purpose flour
- 3/4cupself-rising flour
- 1 stick unsalted butter, room temperature
- 1 1/4 cup sugar
- 2large eggs
- 3 tablespoons fresh lime juice
- 1 tablespoon finely grated lime zest
- 3/4 cup buttermilk
What you need for the frosting:
- 1 8-ounce package cream cheese, room temperature
- 1 1/2 cups powdered sugar
- 1/2cup(1 stick) unsalted butter, room temperature
- 1 tablespoon finely grated lime zest
- 1-2 tablespoons fresh lime juice
What to do:
- 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 1/3 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. Frost cupcakes. Enjoy.
1 comment:
sounds delish! love lime and buttermilk!
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