Key Lime Cupcakes???

Baking By princesscatt Updated 11 Aug 2009 , 1:54am by snarkybaker

princesscatt Posted 28 Jul 2009 , 11:56pm
post #1 of 15

any good recipe for key lime cupcakes...looked online but all had box cake mixes and frostings

14 replies
AnitaK Posted 2 Aug 2009 , 4:52pm
post #2 of 15

There's an awesome recipe for KeyLime cupcakes in the Wilton Cupcake book. Also Key Lime Buttercream.


snarkybaker Posted 3 Aug 2009 , 12:56am
post #3 of 15

Here is a recipe I developed for the local gourmet store:

A Southern Season Key lime Pie Cupcakes-
Developed by Katrina Ryan, Proprietor/baker
Sugarland Bakery, 140 E. Franklin St. Chapel Hill

Graham cake-
2 cups cake flour
1 cup (14 squares) finely crushed graham crackers or graham cracker crumbs
1 cup firmly packed brown sugar
1/2 cup sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup margarine or butter, softened
1 cup whole milk
1 tablespoon vanilla (Nielsen Massey)
3 eggs
1 cup pecans very finely chopped

5 eggs yolk
1/4 c. fresh key lime juice
1/4 c. fresh persian lime juice
1 can swetened condensed milk
2 sheets gelatin
2 c. heavy cream
1/4 c sugar
1 t. vanilla (Nielsen Massey)

Southern Season Fruit slices-(we like the look of the sour apple)
(available by the slice from the candy counter)

Make the filling by softening the gelatin sheets in the lime juice, then microwave for 30 seconds or until the gelatin id dissolved. Mix Sweetened condensed milk and egg yolks in a small bowl. Whisk in limejuice mixture and chill at least two hours.

Preheat oven to 325.
In large bowl, combine all cake ingredients except nuts; beat 3 minutes at medium speed. By hand, stir in 1 cup nuts. Pour batter into muffin cups. Bake 20-25 minutes.
While the cupcakes are cooling, make whipped cream. Add whipped cream stabilizer to the 1/4 c. sugar. With mixer on low, add vanilla and sugar mixture to heavy cream. Mix on medium high speed to firm peak stage.
Using an apple corer, cut a hole in each cupcake being careful not to cut the cupcake paper. fill with 1 T. lime filling filling.
Using a pastry bag, swirl the top of each cupcake with sweetened whipped cream and garnish with a fruit slice that has been cut in half.

JanH Posted 3 Aug 2009 , 1:35am
post #4 of 15
maryjsgirl Posted 3 Aug 2009 , 2:47am
post #5 of 15

You are awesome Snarky! My brain is just filling up with ideas for using the graham cake.

__Jamie__ Posted 3 Aug 2009 , 2:49am
post #6 of 15

Oooooh, all of this looks good. Key lime in the summah' time, sounds delish!

snarkybaker Posted 3 Aug 2009 , 2:54am
post #7 of 15
Originally Posted by maryjsgirl

You are awesome Snarky! My brain is just filling up with ideas for using the graham cake.

fill them with a fudge filling, top them with marshmallow cream ( we make our own) and take a blow torch to them...voila...smores!

__Jamie__ Posted 3 Aug 2009 , 2:59am
post #8 of 15

Oh, any excuse to use a blowtorch around cakes, I tell ya! Fun!

JanH Posted 3 Aug 2009 , 3:04am
post #9 of 15
Originally Posted by __Jamie__

Oh, any excuse to use a blowtorch around cakes, I tell ya! Fun!

I think every woman should have a blowtorch. Julia Child


__Jamie__ Posted 3 Aug 2009 , 3:49am
post #10 of 15

Lol! Yep...oh I can't wait to see 'Julie and Julia'

KawaiiCakeCook Posted 5 Aug 2009 , 6:10am
post #11 of 15

I got one for christmas(blowtorch that is), I called my sister estactic and so very proud of my husband, she was less than impressed stating, "isn't that technically a kitchen appliance?" ahhh...the poor girl doesn't know what she's missing

erinalicia Posted 10 Aug 2009 , 12:50am
post #12 of 15

YUM! I'm imagining the smores cupcakes.... I'd go into a dumping syndrome coma from those (gastric bypass), but it'd be well worth it!

I may have to try both the smores and the key lime. Key lime is my husband's favorite. What is and where do I find persian lime juice?

Gingoodies Posted 10 Aug 2009 , 2:14pm
post #13 of 15

Persian limes are the everyday variety of lime you find in the supermarket. Bottled lime juice will be in the same area you find bottled lemon juice. Or just squeeze a fresh lime!

erinalicia Posted 10 Aug 2009 , 4:35pm
post #14 of 15

Thanks! I usually use bottled lime juice since it takes so long to juice limes, especially key limes! I barely got 1/4 cup of juice from a pound of those little things the last time I made a key lime pie.

snarkybaker Posted 11 Aug 2009 , 1:54am
post #15 of 15

truth be told, most of the time when we make key lime filling, we use Nellie and Joe's Key Lime Juice and the juice of about 2 fresh limes.

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