Wednesday, March 14, 2012

Tasty Tuesday


              Keeping with the St. Patrick's Day theme, I hope this yummy key lime cupcake will make up for this post being a day late, not my fault this time! My internet provider has been down for 3 day, the main router went out.  So, I have alot of catching up to do but wanted to get this post up because the day of green is this Saturday and do you know how hard it is to find green foods at the last minute! I found this at Bon Appetit!



1 ¾ cups cake flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick (1/2 cup) cool unsalted butter, cut into 8 pieces
1 ¼ cups granulated sugar
2 large eggs (room temperature)
2 ½ tablespoons key lime juice
1 tablespoon key lime zest
1 drop green food coloring paste
¾ cup buttermilk (room temperature)
Icing:
1 stick cool unsalted butter, cut into 8 pieces
8 ounces cream cheese (room temperature), cut into 8 pieces
2 ¼ cups powdered sugar, sifted
1 tablespoon key lime zest
Preheat oven to 350*F. Line a muffin tin with 12 paper liners.
Sift the cake flour, baking powder, baking soda, and salt three times, set aside.
Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Add the sugar and increase the speed to medium. Beat until fluffy, about four minutes. Add one egg at a time, beating well after each addition. Add the lime juice, zest, and food coloring and beat until mixed. (The mixture will look curdled.)
Add the flour in three additions, alternating with the buttermilk, beginning and ending with the flour, scraping down the bowl as necessary. Mix on low until just combined. Fill each cupcake liner 2/3 full.
Bake 20-25 minutes. Cool completely and frost with cream cheese icing.
Makes 12-14 cupcakes.
Icing:
Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Increase speed to medium and add the cream cheese one piece at a time. Reduce speed to low and slowly add powdered sugar until combined. Beat in zest.

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