It's finally starting to feel like summer here in Fairbanks. For me the flavor of summer is lime; limeade, mojitos, margaritas... any lime cocktail really. Turns out you can also make killer cupcakes with limes (not surprising at all.) Check it out:
Summertime Lime Cupcakes
1 1/4 cups cake flour (or gluten free flour blend of your choice)
*my flour blend of choice is: 50% brown rice flour, 25% tapioca starch and 25% potato flour.
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/2 cup buttermilk
(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)
zest and juice from two limes
Preheat your oven to 350•F. In a large bowl whisk together all dry ingredients. In a separate vessel, combine the buttermilk, oil, eggs, lime juice and zest. Stir or whisk until the mixture is mostly homogenous. Add your wet ingredients to your dry ingredients, stir until smooth. if you are using wheat flour be sure not to over-mix; you will activate the gluten and have very dense, tough cupcakes. Prepare cupcake tin with papers or grease.
1/2 cup butter (room temp)
24 oz cream cheese (room temp)
1 1/4 cup powdered sugar
zest and juice of 2 limes
food dye if desired
I recommend using an ice cream scoop to dose the batter into the papers; that way you will get consistently sized cupcakes. Makes roughly 16 standard sized cupcakes or 56 mini ones. Bake at 350 until the edges are golden-brown, 12 minutes-ish. Remove from oven and cool completely before frosting.
Cream together butter and cream cheese with an electric mixer. Turn the mixer to low, slowly add the lime juice, zest and food dye. Once the juice has been incorporated, slowly add the powdered sugar. Once the sugar has mostly mixed in, turn up the mixer speed to high and whip until fluffy. Scrape the mixing bowl as needed. You can either spread the frosting on the cupcakes or use a piping bag (always my choice.) Garnish with a thin slice of lime and some freshly grated zest. Voila!