Yesterday was St. Patrick's Day as well as my mom's birthday.
For those of you who don't know- "The shamrock remains the premier symbol of the Irish people. Its powerful
message stems from the legend of St. Patrick, Ireland’s patron saint,
who used the simple trefoil (or clover) plant to illustrate the presence of God
in the natural world. Each leaf of the shamrock was meant to represent the holy
trinity – the Father, the Son and the Holy Spirit." ( taken from msn living)
So, in honor of this Irish holiday I prepared a batch of Key Lime Cupcakes with Key Lime Buttercream.
Here is the recipe:
For those of you who don't know- "The shamrock remains the premier symbol of the Irish people. Its powerful
message stems from the legend of St. Patrick, Ireland’s patron saint,
who used the simple trefoil (or clover) plant to illustrate the presence of God
in the natural world. Each leaf of the shamrock was meant to represent the holy
trinity – the Father, the Son and the Holy Spirit." ( taken from msn living)
So, in honor of this Irish holiday I prepared a batch of Key Lime Cupcakes with Key Lime Buttercream.
Here is the recipe:
Key Lime Cupcakes with Key Lime Buttercream
For the cupcakes:
1/3 cup cake flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 stick butter, cut in half, slightly softened
1 1/4 cup white sugar
2 eggs, room temperature
2 1/2 tbsp. key lime juice
1 tbsp key lime zest (just eyeball it)
1 drop of green food coloring (optional)
3/4 cup buttermilk, room temperature
For the buttercream:
1 stick butter, softened
1 tsp. vanilla extract
1 (16 oz.) package powdered sugar
3 tbsp. key lime juice
1-2 tbsp milk
For the cake:
Preheat oven to 350* and line a muffin tin with paper liners, spray lightly with cooking spray.
Using a whisk, sift together cake flour, baking soda, baking powder, and salt. Set aside.
Using an electric mixer beat butter in a medium-sized bowl until soft. Add in sugar, and beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
Add lime juice, lime zest and food coloring until well mixed. (Mixture may look curdled) Add the flour in three additions, alternating with the buttermilk.
Mix until just combined.
For the cupcakes:
1/3 cup cake flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 stick butter, cut in half, slightly softened
1 1/4 cup white sugar
2 eggs, room temperature
2 1/2 tbsp. key lime juice
1 tbsp key lime zest (just eyeball it)
1 drop of green food coloring (optional)
3/4 cup buttermilk, room temperature
For the buttercream:
1 stick butter, softened
1 tsp. vanilla extract
1 (16 oz.) package powdered sugar
3 tbsp. key lime juice
1-2 tbsp milk
For the cake:
Preheat oven to 350* and line a muffin tin with paper liners, spray lightly with cooking spray.
Using a whisk, sift together cake flour, baking soda, baking powder, and salt. Set aside.
Using an electric mixer beat butter in a medium-sized bowl until soft. Add in sugar, and beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
Add lime juice, lime zest and food coloring until well mixed. (Mixture may look curdled) Add the flour in three additions, alternating with the buttermilk.
Mix until just combined.
Fill muffin tin with batter 2/3 of the way full, and bake for 15-19 minutes or until a toothpick comes out clean.
Cool completely on a wire rack before frosting.
Makes 12-18 cupcakes
For the Frosting:
Using an electric mixer, beat butter until light and fluffy. Add in vanilla. Gradually add powdered sugar alternating with key lime juice, using a tbsp. at a time and a tbsp. of milk.
Beat well after each addition.
For a thicker frosting add more powdered sugar.
For a lighter frosting add more milk and or key lime juice.
I hope you enjoy this recipe! For the original authors click on the following links:
Key Lime Cupcakes - (adapted from My Madison Bistro)
Key Lime Buttercream Frosting - (adapted from myrecipes.com)
Cool completely on a wire rack before frosting.
Makes 12-18 cupcakes
For the Frosting:
Using an electric mixer, beat butter until light and fluffy. Add in vanilla. Gradually add powdered sugar alternating with key lime juice, using a tbsp. at a time and a tbsp. of milk.
Beat well after each addition.
For a thicker frosting add more powdered sugar.
For a lighter frosting add more milk and or key lime juice.
I hope you enjoy this recipe! For the original authors click on the following links:
Key Lime Cupcakes - (adapted from My Madison Bistro)
Key Lime Buttercream Frosting - (adapted from myrecipes.com)
I topped mine off with a little lime zest, green sugar crystals, and a lime slice!
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