Need Something Special But Is This Too Much (Key Lime)

Baking By clovely Updated 10 May 2009 , 4:06am by chilz822

clovely Cake Central Cake Decorator Profile
clovely Posted 10 May 2009 , 1:46am
post #1 of 2

I want to make a cupcake boquet for teacher appreciation week this week.

First ? - I have tip #125 - been a while since I used it - I can pipe daisies in buttercream right on the cupcakes, don't ya think? I'll be doing mini cupcakes.

I've been wanting to do this recipe that I found here...

Key Lime Cake:
1-(18.25oz.) lemon or yellow cake mix
1-3.5oz. instant lemon pudding mix (dry)
4 large eggs
1/2 cup key lime juice (bottled)
1 cup vegetable oil
1/2 cup water

Key Lime Buttercream:
1 cup unsalted butter
1 cup Crisco
2 teaspoons real vanilla
1/4 teaspoon salt
8 cups powdered sugar
6 tablespoons key lime juice (more if desired for consistensey and flavor)

I'm thinking of shooting a filling into the cupcakes using this recipe for lime curd...

1/3 cup granulated sugar
1 egg
1/3 cup key lime juice (available at good supermarkets)
zest of 3 limes
2 tablespoons plus 2 teaspoons butter, melted

I want this to be over the top yummy but not overkill! Will I go too far using a key lime cake with a key lime filling and key lime buttercream? I was actually planning to do my cream cheese frosting I like so much but with lime juice added.

I judged a bake off recently where someone entered key lime cupcakes and I was so looking forward to it - thought it would be a sure winner at least for my vote. I was so disappointed and realized, when I looked at the recipe, it was just a yellow cake with lime juice in the buttercream. BORING! But I don't want it to knock someone out either.

I guess I could make all the elements and if it's too much together, freeze whatever I don't use this time (the filling or the frosting) and use that again soon.

Also wondering if I tint the batter green if I'd be able to just put the flower on top, not an undercoat of frosting. Might cut down on the sweetness going a little light on the frosting - even though it'll still be 90% covered. Just not a flower on top of an iced cupcake.

I'm in search of a "WOW" key lime cupcake! What do you think?

1 reply
chilz822 Cake Central Cake Decorator Profile
chilz822 Posted 10 May 2009 , 4:06am
post #2 of 2

I can tell you from the many times I've made it... that particulr cake/frosting recipe is the bomb! I would love to try a cupcake with the lime filling also! I always ramp up the lime to make it a little tangier...

Quote by @%username% on %date%