Retro Funk

by Cathy Pollak
Print Email

stpatscupcake.jpgIt's hard to tell but these cupcakes are the color chartreuse, made to match the walls of the Buttersweet Bakery in Atlanta...a funky little shop with a hip vibe.  Cupcakes are so "in" right now and it's fun to play with all the possibilities. Cupcakes are not just for kids anymore!

These are PERFECT for St. Patrick's Day. It was really difficult to photograph and show the real neon color these Key Lime Cupcakes take on. In person there is no mistaking their shade of green. They are very fun looking.

I love the unique flavor key limes give, more of a tart-bitterness, which is a good thing when it comes to baking and cooking with them.  They do pack a flavor punch but in a pinch you could get away with using regular lime for these cupcakes.  Just remember the key lime boasts a higher acidity and stronger aroma than regular limes, so it might change the overall limey-ness of this recipe.

So get your leprechaun on and make these...they are good...

 

Key Lime Cupcakes
Adapted from Buttersweet Bakery courtesy of Bon Appetit

CUPCAKES:
1 cup all-purpose flour
3/4 cup self-rising flour (make your own--add 1-1/2 tsp. baking powder & 1/2 tsp. salt to 1 cup all-purpose flour)
1/2 cup unsalted butter, room temperature
1-1/4 cups sugar
2 large eggs
2-1/2 Tablespoons key lime juice (about 10 key limes) or regular lime juice
1 Tablespoon key lime zest (about 10 key limes) or regular lime zest
1/4 teaspoon neon green food coloring
3/4 cup buttermilk

FROSTING:
1 8 - ounce package cream cheese, room temperature
1-1/2 cups powdered sugar
1/2 cup unsalted butter, room temperature
1 Tablespoon key lime zest (about 10 key limes) or regular lime zest
1/2 teaspoon vanilla extract

stpatsmixing.jpgSift and whisk all-purpose flour and self-rising flour in a medium bowl.  Don't have self-rising flour?  You can make your own by adding 1-1/2 teaspoons baking powder and 1/2 teaspoon salt to 1 cup all-purpose flour, mixing well.

Beat butter until smooth, about 2 minutes.  Add sugar and beat to blend.  Beat in eggs, one at a time.  Add lime juice, lime zest and food coloring.  Continue mixing until all ingredients are well combined.

Beat in flour mixture in 3 additions alternating with buttermilk in 2 additions.  DO NOT OVER MIX!  Your cupcakes will not be light and airy if you mix too much.

Spoon equal proportions of batter into a standard 12 cup muffin pan lined with paper liners.  Place in a preheated 350°F degree oven for 20 to 25 minutes.  (Mine took 20 minutes.)

Remove the cupcakes immediately from the pan, letting them cool on a rack.

While waiting for them to cool down, make the frosting.

Beat cream cheese, powdered sugar, butter, lime zest and vanilla extract  on medium until smooth.

Comments have been closed for this piece.

 

restaurant news

Letter from Palm Beach: Renato's
Florida
by Nancy Ellison

el_mirasol.jpgPalm Beach is different from other tidy resort cities that line the Florida Coast. While remarkably tidy, it is also both eccentric and pretty, and I do believe it has its own wacky, elegant soul.

... Read more...
Perini Ranch Steakhouse
Texas
by David Latt

peronisteak.jpgBuffalo Gap is only a few miles south-west of Abilene. The small town (population 463) has a fascinating Historic Village, a must for any western history buffs.

The jewel of Buffalo Gap is Perini...

Read more...
Eastern Standard Kitchen
Boston
by Kitty Kaufman

escalamariThese guys are pros at brasserie: noisy, friendly, and day or night, busy. If you're upstairs at Boston's Hotel Commonwealth, nix room service and come on down when breakfast rolls at 7 with...

Read more...
On a Clear Blue Day You Can See Malibu Seafood
Los Angeles
by David Latt

malibuseafood.jpgPeople who don't live in Southern California forget that in the winter, the temperatures can drop into the 40s and even the 30s at night. That's mild compared with the weather experienced by our...

Read more...