Monday, March 19, 2012

Lime cupcake's with meyer lemon frosting

I love cupcake's but i don't make them a lot so i DECLARE  to make some for the weekend  the one down side was i lost my go to recipe for them so i did what anyone would do i get online and stated to look for a recipe that was fun,and easy to make changes to.

with a little searching i find it on the baking bites site there named vampire cupcake's i was so cute i had to make me some but i find i had no jam of any kind  i did what any baker did i look to see what was around my kitchen to see what could find i had some lime's,merey lemon's and lime curd.

2 cups cake flour
1 1/3 cups granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
2 large egg whites
1 cup buttermilk
1 tsp vanilla extract
2 TBSP lime zest
3 Tbsp lime juice freshly squeezed
lime curd homemade or store bought for Filling
 cream cheese
meyer lemon juice
                                                                       powder sugar

Preheat oven to 350F.
Line cupcake's pan   with paper liners ( i like Reynold's new liners myself) and set aside.
Sift together cake flour, baking powder, baking soda and salt into the bowl of an electric mixer. Add granulated  sugar,lime zest and blend, using the paddle attachment or a hand mixing.
Cut butter into 4 or 5 chunks and drop into the bowl with the flour mixture.
Blend on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes.
In a large measuring cup, combine eggs, buttermilk, vanilla and lime juice. Beat lightly with a fork until combined. With the mixer on low, pour 1 cup of the buttermilk mixture into the bowl. Turn speed up to medium and beat for 1 1/2 minutes. Reduce speed back to low and pour in the rest of the buttermilk mixture. Continue to beat at low speed for an additional 30 seconds, until liquid is fully incorporated. Scrape down the sides of the bowl and beat for a few more seconds, if necessary.
Divide evenly into prepared muffin tins, filling 18 cups as equally as possible.
Bake for 16-20 minutes, until cupcakes are light golden and a toothpick inserted into their centers comes out clean. The cake should spring back when lightly pressed.
Turn cupcakes out onto a wire rack to cool completely.
Makes 18 cupcakes.

Lime curd Filling
one jar lime curd

get a cooled cupcake and,  a small knife, cut a cone of cake  out of the top. Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.
Take the lime filling and spoon about tablespoon or so into each cupcake cavity, filling it almost to the top with filling. Top off with the flat circle of cake you just removed to seal the hole and hold the lime curd.


                                                      Meyer lemon cream cheese frosting
                                                       8 oz cream cheese room temerature
                                                           4 Tbsp butter room temerature
                                                    2 Tbsp meyer lemon juice freshly squeezed
                                                            1 or 2 cup powder sugar

Beat together butter and cream cheese in a bowl. Beat in lemon juice and  blend in the powder’ sugar until frosting is thick and creamy.
Spread frosting evenly on top of cupcakes

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