Cristina Cooks Key Lime Cupcakes

Cristina's Key Lime Cupcake Tips

• Bringing all ingredients to room temperature before you begin ensures less lumps and graininess.


• Spoon flour into measuring cup to prevent a dense cupcake.


• Don’t eyeball the amount of batter you pour into each cupcake tin well. If you want the whole batch to bake evenly and perfectly, make the amount you pour uniform.


• Everyone knows the age-old trick of using a toothpick to tell if the cupcakes are baked properly. A new one – press your finger on the center of the top of a cupcake, if it springs back up to form – it’s done!


• Let them cool completely so frosting is easy!


• Freeze cupcakes up to 3 months, they won’t loose fluffiness. Defrost them in the fridge or on the counter.


• Don’t frost them before you freeze them.


• Have fun decorating the cupcakes. You and your kids can have fun with this. But don’t tell them that you put a surprise in the middle. Let them discover that, themselves!

Cristina's Key Lime Cupcakes Ingredients:

Cupcakes

• 1 cup all purpose flour


• ¾ cup self-rising flour


• ½ cup (1 stick) unsalted butter, room temperature


• 1¼ cup sugar


• 2 large eggs


• 2½ tablespoons fresh lime juice


• 1 tablespoon finely grated lime peel


• ¼ teaspoon neon-green food coloring


• ¾ cup buttermilk

Frosting

• 1 8-ounce package cream cheese, room temperature


• 1½ cups powdered sugar


• ½ cup (1 stick) unsalted butter, room temperature


• 1 tablespoon finely grated lime peel


• ½ teaspoon vanilla extract

Cristina's Key Lime Cupcake Recipe:

Cupcakes

• Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant ⅓ cup batter into each liner.


• Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

Frosting

• Beat all ingredients in medium bowl until smooth. Spread over cupcakes.


• Use a thin paintbrush to paint the inside of the piping bag before you fill with icing. The effect will be a swirl of green in your icing!

 

Wilton's Icing Colors - www.wilton.com.
 

Return to episode guide >>