These little cakes have a fresh taste and bring a bright touch to any event.
Lime 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 lime juice
1 tbsp 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 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, 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.
Lime
Buttercream Frosting
1/2 cup butter, softened
1 1/2 teaspoons lime zest
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (16-oz.) package powdered sugar
3 tablespoons lime juice
1 to 2 Tbsp. milk
Beat first 4 ingredients at medium speed with an electric mixer until creamy.
Gradually add powdered sugar alternately with Key lime juice, 1 Tbsp. at a time, and 1 Tbsp. milk, beating at low speed until blended and smooth after each addition. Beat in up to 1 Tbsp. additional milk for desired consistency.
Candied Lime Peel
Peel from 1 lime
1 cup of water
1 1/2 cups sugar
Superfine sugar, for coating peel
Using a sharp knife, carefully remove any thick white pith from lime peel. Cut peel into thin 2-inch-long strips.
Bring a medium pot filled with water to a boil over high heat. Prepare an ice-water bath. Add lime peel to boiling water and cook for 1 minute. Using a slotted spoon, transfer lime peel to ice-water bath to cool. Repeat process.
Heat sugar and 1 cup water in a medium saucepan over medium-high heat until sugar is dissolved. Drain lime peel and add to saucepan; cook, stirring occasionally, for 5 minutes. Using a slotted spoon, transfer lime peel to a wire rack set over parchment paper to drain. Toss with superfine sugar to coat.
Candied Lime Peel recipe courtesy
of: marthastewart.com
