Mention key lime , the first thing related to baking, i would think of a key lime pie and a key lime cheesecake. Scrolling thru the pages of the Bon Appetit book, i came across a key lime cupcakes recipe. Yes, i wanted to try that, key lime seems like a welcomed flavour for me , i have never put them in my bakes and am glad that Joyce and Zoe both had also agreed to bake these. As i was preparing the ingredients for some grated lime peel, i actually confused myself with a key lime and a calamansi lime. I took some calamasi lime from my garden and it's like taking me forever to grate the peel. Either it's too soft, too hard,too small, brownish, i just couldnt get a proper zest. i think i've wasted quite a number of limes there. I then thought of the bigger type of lime ( we call that limau nipis in malay) which i believe is the right type of lime should be used here and quickly get that from the market. One reason why i got confused is because most of the time i just call them lime in regardless of calamansi ( limau kasturi) or key lime ( limau nipis) . Also dont confuse yourself with kaffir lime, kaffir lime is more rough and bumpy on the peel.
These cupcakes are moist and soft and I also put in more lime peel than required in the frosting, i feel like i'm falling in love with these cupcakes. You can also choose to use colouring or not, i did...to pyscho some of you a bit for that lime effect..!
|effect from the sun..the cream cheese appears quite yellow here|
Recipe ( from Bon Appetit Desserts or here )
this is 1/2 of the original recipe, makes around 6
62gm cake flour
47gm self raising flour
56gm unsalted butter, room temperature ( i used salted butter)
1 large egg
1 1/4 tbsp fresh lime juice
1/2 tbsp finely grated lime peel
3/8 cup buttermilk ( i add 1 tbsp of lemon juice plus enough milk to make one cup and then pour out 3/8 cup)
92gm powdered sugar
4 oz cream cheese, room temperature
56gm butter, room temperature
1 tbsp finely grated lime peel
1/4 tsp vanilla extract
Method for frosting: Using an electric mixer, beat all ingredients in medium bowl until smooth.
Method for cupcakes:
1. Preheat oven to 350F/177C. Line a 12 or 6 standard muffin cups with paper liners. Whisk both flour in medium bowl to blend.
2. Using electric mixer, beat butter in large bowl until smooth. Add sugar, beat to blend. Beat in eggs, then lime juice, lime peel and food colouring. ( batter may be curdled). Beat in flour mixture in 2 additions alternately with buttermilk. Spoon batter into each liner.
3. Bake cupcakes until tester inserted into center comes out clean, 20-25 minutes. Cool 10 minutes in pan. Remove cupcakes from pan, cool completely.
I am submitting this to the Aspiring Bakers #13 - Enjoy Cupcakes ( Nov 2011 ) hosted by Min