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Howdy, Here's what we are having for dessert.
Cupcakes:
1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup(1 stick) unsalted butter, room temp
1 & 1/4 cups sugar
2 Large eggs(brown)
2 & 1/2 Tbsp. fresh lime juice
1 Tbsp finely grated lime peel
3/4 cup buttermilk
Note: 1/4 teaspoon green food coloring(I never use this) you can if you want your cake to look green, but I don't.
Frosting:
1 8-oz package of cream cheese, room temp
1 & 1/2 cups powdered sugar
1/2 cup(1 stick) unsalted butter(room temp)
1 Tbsp finely grated lime peel
1/2 teasp vanilla extract
Cupcakes: Preheat oven to 350 degrees. Line standard muffin pan (we use a cast-iron muffin pan) with 12 paper liners. Whisk both flours in a medium bowl. Beat butter in a large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients(batter will look curdled but that is fine). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup into each liner. Bake cupcakes until tester inserted into center comes out clean, 20-25 minutes. Cool 10 minutes. Remove from pan; cool.
Frosting: Beat all ingredients in medium bowl until smooth. Spread over cupcakes.
Sometime we take the batter with us camping, sometimes we make them before we go camping. Anyway you slice it, these cupcakes hold up really well, they will not fall apart. They are firm and tasty with a real good flavor of key lime! Happy Thanksgiving!
Cupcakes:
1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup(1 stick) unsalted butter, room temp
1 & 1/4 cups sugar
2 Large eggs(brown)
2 & 1/2 Tbsp. fresh lime juice
1 Tbsp finely grated lime peel
3/4 cup buttermilk
Note: 1/4 teaspoon green food coloring(I never use this) you can if you want your cake to look green, but I don't.
Frosting:
1 8-oz package of cream cheese, room temp
1 & 1/2 cups powdered sugar
1/2 cup(1 stick) unsalted butter(room temp)
1 Tbsp finely grated lime peel
1/2 teasp vanilla extract
Cupcakes: Preheat oven to 350 degrees. Line standard muffin pan (we use a cast-iron muffin pan) with 12 paper liners. Whisk both flours in a medium bowl. Beat butter in a large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients(batter will look curdled but that is fine). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup into each liner. Bake cupcakes until tester inserted into center comes out clean, 20-25 minutes. Cool 10 minutes. Remove from pan; cool.
Frosting: Beat all ingredients in medium bowl until smooth. Spread over cupcakes.
Sometime we take the batter with us camping, sometimes we make them before we go camping. Anyway you slice it, these cupcakes hold up really well, they will not fall apart. They are firm and tasty with a real good flavor of key lime! Happy Thanksgiving!
A canvas campateer
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