Sunday, March 17, 2013

{Recipe} Shamrock Key Lime Cupcakes

So, today I was looking at the list of post-op approved soft foods.

Avocados... potatoes... cupcakes?

Just kidding... I added that last one. But, I mean, it totally goes.

I really wanted to use these darling silicone shamrock cupcake molds for something and when I stumbled across the Sprinkles recipe for Key Lime Cupcakes, I knew a winner had been selected.

The cupcake is light and moist while the frosting is dense, heavy, and super sweet.
Just my style.

This is a fabulous recipe for spring or summer! Enjoy!


Sprinkles' Key Lime Cupcakes


  • For the cupcakes:
  • 1 1/2 cups all-purpose flour, sifted
  • 1 tsp. baking powder
  • 1/4 tsp. coarse salt
  • 1/2 cup whole milk, room temperature
  • 1 tsp. pure vanilla extract
  • 2 tbsp key lime juice
  • 1 tbsp key lime zest
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature
  • toothpick or skewer

  • For the frosting (frosts 1 dozen +):
  • 1 cup (2 sticks) unsalted butter , firm but not cold
  • 1/8 tsp. salt
  • 3 1/2 cups confectioners' sugar, sifted
  • 1/2 tsp vanilla extract
  • 1 tsp. key lime juice
  • 1 tbsp key lime zest
  • 1/2 tsp. milk (only if necessary)
  • Cooking Directions

    For the cupcakes:
    Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
    In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, key lime zest and 1 tbsp of lime juice; set aside.
    In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
    With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
    Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
    Use a toothpick or skewer to poke the tops of the cupcakes with holes. Use pastry brush to brush remaining lime juice over the top of the cupcake.
    Let cupcakes dry slightly before topping with key lime frosting.
    For the frosting:
    Beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla, key lime juice and zest; mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream. Frosts over one dozen. 
    I added a couple of handfuls of crushed Teddy Graham crackers over the top for a bit of crunch--yum!


    The only downside to using shaped cupcake molds is that they generally loose their shape and transform into some discombobulated form when adding the frosting. OK, maybe if you don't use a 3:1 ratio of cake to frosting, it wouldn't be so alarming... not that I would know anything about that. Lesson learned: the best use of these molds would maybe be a glaze on top in lieu of frosting.

    But like I said... an excuse is an excuse, right? C'est la vie. 

    Happy St. Patrick's Day!

    May your blessings outnumber 
    The shamrocks that grow, 
    And may trouble avoid you
    Wherever you go. 
    Irish Blessing

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