Saturday, February 6, 2016
Sweet Tooth Sunday- Key Lime Pie Cupcakes
Welcome to the first Sweet Tooth Sunday! Part of my eating philosophy is that while eating a well-balanced diet full of real foods is important, occasionally indulging is also important, not so much physically but mentally. There is nothing worse than restricting yourself from "bad" foods only to find yourself obsessing about them and being miserable because you can't eat them, therefore I still include treat foods in moderation. Sweet Tooth Sunday posts will be where I share my particular weakness (as you may guess by my blog title), sweet foods.
Today's recipe is a cupcake recipe that I developed for my own birthday at the end of last year. I love taking people cupcakes as a bring a plate or as part of a birthday gift, and once you have the base recipe down, cupcakes are so fun to play around with, with flavours, fillings and toppings.
This particular recipe is for Key Lime Pie Cupcakes. In essence, these are a vanilla lime cupcake, with a lime-cheesecake filling, lime buttercream and a ginger pie crust sprinkle. I took a batch of these into work and they really went down a treat! I think that they were all gone by about 11am.
So if you are looking for a gift, a rainy-day baking project or just a bit of a treat, these cupcakes really do fit the bill.
1 1/2 cups All Purpose Flour
1 1/2 tsp Baking Powder
1/4 tsp salt
125g Butter, softened
1 cup Caster Sugar
2 eggs, at room temperature
2 Limes, Zest and Juice
1/2 cup milk
4 Tbsp Condensed Milk
4 Tbsp Cream Cheese
1 Lime, Zest & Juice
250g Butter, softened
2 1/2 cups icing sugar
1 Tbsp Lime Juice
5-6 Ginger Nuts, processed into fine crumbs
Preheat Oven to 180 degrees C. Line 12 muffin tins or 24 cupcake tins with cupcake liners.
Whisk together the flour, baking powder and salt in a medium bowl.
In the bowl of a stand mixer, or using a large bowl with a handheld beater, place the softened butter and the sugar. Beat on a high speed until the mix is light, fluffy and pale in colour. Add the lime juice and zest and beat a little more.
Add the eggs one at a time, with a spoonful of the flour mix, beating well after each addition.
On a low speed, add in 1/3 of the flour mixture, followed by 1/3 milk. Repeat with the remaining milk and flour mixes (1/3 flour, 1/3 milk, 1/3 flour, 1/3 milk). Mix until just combined.
Spoon mixture into the muffin pans, filling them until around 2/3 full. Bake for 20-25 minutes, or until a skewer comes out clean. Leave to cool completely.
In the meantime, in a small bowl, mix together the condensed milk, cream cheese and lime zest and juice.
Using a knife or a cupcake scoop, gently scoop out a hollow in the middle of each cupcake, about 1cm deep. Fill the hollow with the cheesecake filling.
To make the icing: Using a stand mixer or handheld mixer, beat the butter until fluffy. Gradually add the icing sugar, while continuing to beat on a medium speed. Once the icing sugar has been added, continue to mix for another 30 seconds or so, then add the Lime juice. Turn the mixer to a medium speed and continue to beat for around 1 minute.
Spoon the icing into a piping bag fitted with a 1M piping tip. Frost the cupcakes and then sprinkle each one with a little of the ginger crumb.
Sit back and enjoy ;)