Key lime pie cupcake10/18/2023 ![]() ![]() Make sure you use freshly squeezed lime juice or really good, bottled lime juice, like this key lime juice. Lime Juice and Zest– Fresh lime juice is a must in this recipe.Large Egg – If you have an egg allergy you can try using 1 flaxseed eggs or a vegan egg replacer like this one made by Bob’s Red Mill.Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar as it will change the texture of these cupcakes.You can also use vegan butter in its place. Unsalted Butter – If you don’t have unsalted butter, use salted butter, and omit the salt in this recipe.Below are some swaps and substitutions that you can make. Or if you have food allergies or restrictions, I’ve got you covered. This recipe use quite a few ingredients and I know you might not have them all on hand. Now that we’ve covered how to make these lime cupcakes, let’s talk about the ingredients!! Garnish with a lime slice and a dusting of lime zest, then enjoy! Substitutions and Swaps – Lime Cupcakes Pipe a generous swirl of lime buttercream frosting on top of each cupcake. The last step is to fill and decorate these cupcakes! Remove the center of each cupcake and fill it with lime curd. Step #4: Fill and Frost These Lime Cupcakes Place the frosting into a large piping bag fit with a Wilton 1M frosting tip. This frosting can also be made in advance if needed and kept in the fridge for up to a month. This makes the frosting silky smooth and easier pipe on each cupcake. I like to stir the buttercream by hand with a rubber spatula once it’s fully made. ![]() While the cupcakes bake and cool, make the lime buttercream. ![]() It should have thickened and be fully chilled in 15-30 minutes. Scoop the lime curd into a small piping bag and seal the top. The mixture should be thick and smooth at this point. Add 2 Tbsp of butter and stir until incorporated. Remove the bowl from the pan and turn off the stove. Leave the heat on medium-low heat and make sure the water isn’t touching the bottom of the bowl.Ĭontinuously whisk the mixture until it thickens. Once the water begins to simmer, place the bowl on top of the sauce pan to make a double boiler. Combine the yolks, sugar, lime juice, lime zest, and salt in a medium-sized, heat proof bowl. This can be made up to 2 weeks in advance and stored in the fridge.įill a sauce pan with 2 inches of water and heat over medium-low heat. Make the lime curd next! It needs time to cool to room temperature. Let the cupcakes cool for 5 minutes in the pan before moving them to a wire rack to finish cooling. Once you’ve finished making the batter, divide it evenly between the cupcake liners and fill them about 2/3 full.īake for about 18-21 minutes or until a toothpick comes out with a few moist crumbs. It sounds weird but really packs these cupcakes with lime flavor! This helps release the oil from the lime zest. Bake the lime cupcakes first! Preheat the oven to 350☏ / 175☌ and place 12 cupcake liners in a cupcake pan.Īs you start to make the batter, use your fingertips to massage 1 cup of granulated sugar with the zest of 1 lime in a large bowl. ![]()
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