Yesterday was so hot and humid that Alex and I might as well have been vacationing in the Florida Keys (note: Key West is a definite on our list of must-visit vacation spots) rather than spending an average Sunday afternoon in the Chicago burbs. We decided to roll with the tropical mood and whip up some Key Lime Cupcakes! We tweaked this recipe from Bon Appétit. Our version is slightly lazier and more lime-ish!
For 12 small Cupcakes you'll need:
- 1 3/4 cup all purpose flour
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1 1/4 cup sugar
- 2 eggs
- The juice of 2 limes (The recipe only calls for 2 1/2 tablespoons, but I LOVE LIMES)
- The grated peel of 2 limes
- About three drops of green food coloring (we used gel food coloring).
- 1/2 cup Almond Milk (yes, the original recipe calls for Buttermilk, but we were lazy, and had Almond Milk in the fridge).
- 1 8-ounce package cream cheese at room temperature
- 1 1/2 cups powdered sugar
- 1/2 cup (1 stick) unsalted butter at room temperature
- The grated peel of 1 lime
- A splash of lime juice
- A splash of vanilla extract
Preheat your oven to 350°F. Place 12 liners in your cupcake/muffin tin. Beat butter and sugar together in a medium bowl, then beat your eggs in one at a time. Grate the rind off of your limes, and juice the limes right into the bowl, add the green food coloring, and continue to beat smooth. Next, beat in your flour, then the Almond Milk. (note: If your batter is looking dry, add more Almond Milk!)
Bake your cupcakes until a toothpick inserted into center comes out clean (Our cupcakes probably took about 20 minutes.) Remove cupcakes from tin and allow them to cool (we took ours out of the liners too, but that's up to you!)
Beat all of your frosting ingredients together in a medium bowl and pipe onto your cooled cupcakes!
TA-DA! You've got a delicious treat for a hot summer day! These were surprisingly fast and easy, and would be great for a barbecue or picnic!
Enjoy!
xo
Melina
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