Friday, April 9, 2010
♪ ♫ ♪ ♫...HAPPY BIRTHDAY TO.....ME...♪ ♫ ♪ ♫
Yes, that's right it was my b-b-b-birthday this week (Monday, to be exact)! I'm sorry, but birthdays are a big deal to me because it's the one day that is truly yours and while mine was nothing special this year (I'll give you a hint: I'm almost 30 but definitely over 25), it's still a day to not be taken lightly and is a reason to celebrate life!
Unfortunately, I've lost some people very close and special to me over the last few years. In fact, most of you don't know this, but just a couple of months ago, I unexpectedly lost my father at a young age of 52. So it's extremely important, for me, to celebrate birthdays and another year of being on this earth with my family and friends!
I've had my eye on this recipe since Peabody posted about it last month! I love, love, love key lime anything and I knew that I wanted to do a birthday cake (or cupcakes) with a key lime flavoring of some sort. This recipe was perfect and up until then, I thought I was going to make a version of these Blackberry Cupcakes with Key Lime Cream Cheese Frosting when, once again, Peabody posted about them back in January. By the way, if you've never taken the time to check out Culinary Concoctions by Peabody, you really should! Everytime I see one of her new posts, I literally want to eat my computer screen! Baked goods are her specialty and she always has a way of making them look so incredibly delightful! I promise, you won't be disappointed. Promise. I'll even pinky swear you, cross my heart, yadda, yadda, yadda!
But I'm SO glad I decided to opt for this recipe because they were absolutely yummy in my tummy! Haha! These little hunnies are nothing short of scrumptious! While the original recipe called for a key lime frosting, I decided to go with a raspberry cream instead; I wanted to lighten up the flavor a bit for Chris' co-workers (just in case some weren't fond of key lime). Well, now you know my secret...when I make desserts, I keep some here for us and send the rest off with Chris to work (that way I'm not tempted all day long, every day of the week)! The raspberry cream was a great complement to the key lime flavor and while they key lime was definitely prominent, it wasn't overbearing with a few adaptations I made!
Seriously, if you love key lime or lime, you gotta try these! Once again, I promise you won't be disappointed. Promise.
Key Lime Cupcakes with Raspberry Cream Frosting
Ingredients - Cake
2 1/4 cups Flour
1 Tbsp. Baking Powder
1/2 Tsp. Salt
1/2 cup Unsalted Butter, at room temperature
1 1/2 cups Sugar
2 Egg Whites
1 Tsp. Milk
1/2 cup Milk
1/2 cup Whipping Cream
1 Tbsp. Lime Zest
Ingredients - Key Lime Filling
8 oz. Mascarpone Cheese, at room temperature
3 oz. Key Lime Juice
9 oz. Sweetened Condensed Milk
Ingredients - Raspberry Cream Frosting
1 cup Unsalted Butter, at room temperature
6 cups Powdered Sugar
3 Tbsp. Raspberry Juice (from a thawed bag of Frozen Raspberries)
Directions - Cake
Preheat oven to 350 degrees.
To make the cupcakes, combine the flour, baking powder and salt in a medium bowl; set aside. In a large bowl, beat together the butter and sugar until light and fluffy. Add in egg whites, beating after each addition. Add in eggs, beating after each addition. Add in lime zest and mix until well blended.
In a small bowl, whisk together the milk, vanilla and whipping cream. With mixer set on low, add in the flour mixture alternating with the milk mixture; beat well after each addition.
Using an ice cream scoop, scoop the batter evenly into a cupcake pan lined with foil or paper wrappers of your choice.
Bake for 20-22 minutes or until toothpick inserted into the center(s) comes out clean. Let cupcakes cool (about 10 minutes) and remove from pan to cool completely
Directions - Key Lime Filling
In a medium bowl, combine the mascarpone cheese, key lime juice and sweetened condensed milk and mix on low for 30 seconds. Increase speed to medium and mix for 2 minutes. Cover the bowl and place in the refrigerator for 2 hours to set.
To fill the cupcakes, gently cut a circle in the top of the cupcake at a 45 degree angle using a paring knife. Pop out the top, which should look like a cone shape and cut off the tip of the cone (you can eat that part) and set the top aside. Using a pastry bag (or resealable bag with the tip cut off) filled with the refrigerated key lime filling, carefully pipe the filling into the hole of the cupcake (be careful not to fill too high as it will squirt out when you put the top back on. When the cupcakes have been filled, place the coordinating top back on to cover up the filling.
Note: If you have a hard time finding mascarpone cheese, you can mix together 8 oz. of cream cheese with 1/4 cup of whipping cream to substitute it. You can also add in additional amounts of key lime juice for a stronger flavor.
Directions - Raspberry Cream Frosting
In a large bowl, beat the butter until smooth and creamy (about 2 minutes). Reduce the speed to medium and add in 4 cups of the powdered sugar and the raspberry juice; beat until smooth and creamy (about 4 minutes). Add in the rest of the powdered sugar, 1/2 a cup at a time, beating well after each addition until the mixture begins to thicken to your desired consistency.
Using a pastry bag fitted with the tip of your choice (I used a large round tip), carefully pipe the frosting onto the cupcakes.
Note: You may not use all of the powdered sugar. If the mixture begins to get too thick, you can thin it out with additional amounts of raspberry juice or milk.
Yield: 18 Servings
Source: Cupcake recipe adapted from Culinary Concoctions by Peabody (originally adapted from Easy Home Cooking Magazine), frosting recipe from With a Cherry on Top