Cook time 15 minutes
Prep time: 30 minutes
Makes : 12 cupcakes
Ingredients:
2 cups of A.P. flour
2 tsp. of baking powder
1/4 tsp. of salt
1 1/3 cup of sugar
2/3 cups of unsalted butter
1 lime (grated)
1 juice of a lime
3 eggs
1 cup of buttermilk
1 tbsp. of vanilla extract
2 tbsp. of key lime rum cream
Directions:
Preheat oven to 350, Lightly grease your muffin tins and line them with cupcake liners. Start with the dry ingredients and make sure you sift the flour, baking powder, and salt all together into a bowl and then whisk all the ingredients together.
In a separate bowl, cream your butter, sugar and the 3 eggs together . Add the grated peel of 1 lime and add 1 juice of a lime to the wet mixture and stir really well.
Add the buttermilk and key-lime rum cream to the rest of the wet mixture and incorporate all together. Slowly add the dry ingredients into the wet mixture, making sure everything is well incorporated and the sides of the bowl are scraped down. The batter should have a smooth and creamy texture. Should smell heavenly!
Fill your muffin tin 3/4 full, and bake for 15-18 minutes in a pre-heated oven.
You can use a toothpick to check the readiness of the cupcakes, by sticking the toothpick in the top of the cupcake. If the cupcakes are ready the toothpick should come out clean.
Allow to cool for a 30 minutes, then you are ready for the icing.
*Note: always have ingredients at room temperature. It really does make a difference in the baking. Everything will rise so much better.
*Sifting is an important part of the baking process, it helps prevent the lumps and imperfections in the flour. This makes for a smoother lighter batter.
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Lime Curd-Cream Cupcake Filling
Prep time: 10-15 minutes
Ingredients:
1 cup of whipping cream
1/4 cup of mascarpone
2 tbsp. of lime curd
Pinch of salt
2 tbsp. of icing sugar
Directions:
Cream the mascarpone and Lime curd together, then add the whipping cream with 2 tbsp. of icing sugar. Start whipping the ingredients together with a pinch of salt to balance the sweet lime curd.
Add it to a piping bag with #230 tip. Make sure you have little wells in the center of our cupcake about 1/2 inch deep . Start piping your filling into the center of the cupcakes, until it comes to the top. Then top with your rum cream icing.
Note: Leaving the link to my lime curd.
https://www.thetarnishedapple.com/post/lime-curd
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Key Lime-Rum Cream Cupcake Icing
Prep Time: 10-15 minutes
Ingredients:
3 cups of icing sugar
1 stick of softened, unsalted butter
3 tbsp. of key lime rum cream
1 tsp. of coconut extract
(Extra table cream if needed)
Pinch of salt
Directions: whip the ingredients together. If the icing is still tight, you can add a little cream to the icing. You want the icing a the right consistency to pipe it on the cupcakes.
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