key lime pie cupcakes

i love key lime pie so when it came time to make something for a friend’s birthday, i was excited when she requested these

we were meeting for lunch so i started cooking the night before.  with two kids you never know what distractions will come up! the filling is a lime curd and annie’s eats claims it can remain in your fridge for 2 weeks so i started with this.

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then i measured and mixed as much as i could the night before.  i wanted to run in the morning so it was easy for me to pull out the items that needed to be room temperature before i went out the door in the morning.

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it took me about an hour at night with all the juicing, stirring, and of course pictures!

in the morning it took me about 2-2.5 hours to finish them (with cooking time/cooling time.)  i was constantly having to get my daughter busy doing other things so maybe it wouldn’t normally take this long but it was very time-consuming.

the batter for the cake is amazing!  i couldn’t stop sampling it! 

tip: annie’s eats says to fill the cupcakes about 2/3 full but mine didn’t rise very much and i would  fill them higher next time.

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i made 6 in these ramekins, 12 cupcakes and still had enough batter to make 2 small round cakes (5in.).  1 cake didn’t have a crust.

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we all thought these were tasty but next time i may just make a key lime pie!  i have a quick, easy and yummy recipe that i like to make. This recipe took forever!  i’m used to making cake with a box, not by scratch.  there are a few ingredients that i didn’t have on the shelf: cake flour (didn’t even know this existed and stood looking at the flour shelves in Safeway for about 5 minutes trying to find it!), coconut extract, and buttermilk.  perhaps if i baked/cooked more, i would actually have all the things i need!

the taste of the cupcake is very unique and makes it special.  i may make just the cupcakes with some lime frosting next time. 

 

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