Key Lime Pie Cupcakes

 


Key Lime Pie Cupcakes

Ingredients

FOR THE CURD AND CUPCAKES:

1/4 c.  granulated sugar

1/4 c. bottled Key lime juice

1 large egg, plus 1 egg yolk

3 Tbsp. salted butter, cut into pieces and chilled

1 15- to 16-ounce box white cake mix (plus required ingredients)

FOR THE FROSTING:

1 stick salted butter, at room temperature

8 oz. cream cheese, at room temperature

1/4 c. bottled Key lime juice

4 c. powdered sugar

Graham cracker crumbs and thin lime slices, for topping

Directions

1Preheat the oven to 350 ̊. For the lime curd: Combine the granulated sugar, lime juice, egg and egg yolk in a small saucepan over medium-low heat and whisk until the sugar dissolves, about 1 minute. Whisking constantly, add the butter, a few pieces at a time, waiting until it melts before adding more. Continue whisking until the curd is thick and coats the back of a spoon, 3 to 4 minutes. Transfer to a small bowl and refrigerate until chilled, about 1 hour.

2Meanwhile, for the cupcakes: Line 24 muffin cups with paper liners. Prepare the cake mix according to the package directions for cupcakes. Bake and cool as directed.

3For the frosting: Beat the butter, cream cheese and lime juice in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Reduce the speed to low and slowly add the powdered sugar. Continue to beat until just combined, 1 to 2 minutes.

4Use a paring knife to cut a small hole in the top of each cupcake, about 1/2 inch deep and 1/2 inch in diameter. Spoon 1/2 teaspoon lime curd into each hole. Spread the frosting on the cupcakes and sprinkle with graham cracker crumbs. Top each cupcake with a lime slice.

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