A Southern Treat: Key Lime Cupcakes

Happy Friday!! I know that everyone is just as glad as I am that it is the weekend. I'm Hannah from Sweet Tea and Stilettos with today's post while our sweet Megan is braving the storm. Normally I do not wait so late in the day to write, but today I have had a few technological issues. Don't you just hate those? Computers can drive you crazy at the drop of a hat, but it is also had to stay away from them for a day. Agreed?

I am a Southern gal who loves to sip on a sweet cocktail, lounge by the pool and whip up a tasty treat. And boy do I have a tasty treat for you! Before I became wise, I turned up my nose at the boring Southern Lady magazines my mother received in the mail each month. Thank goodness I grew up and realized what little treasures could be found in each issue. The current July/August 2011 issue is no different. There are tons and tons of things I am dying to make. Parties and lists are filling up my calendar just because of the delicious meals that I found (ok not really, but they are in my head). If you are not familiar with this magazine you must find yourself a copy. The most tempting thing that caught my eye were the Key Lime cupcakes. Don't they look scrumptious?

 Key Lime Cupcakes

Makes 1 dozen

1/4 cup unsalted butter, softened

1/4 cup sugar

1 Tbsp. Key lime zest

3 large eggs

1 1/4 cups all-purpose flour

1/2 cup graham cracker crumbs

2 tsp. baking powder

1/2 tsp. salt

1/4 cup half-and-half

2 Tbsp. fresh Key lime juice

1. Preheat oven to 350. Line a 12-cup muffin pan with paper liners; set aside.

2. In a large bowl, combine butter, sugar and lime zest. Beat at high speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.

3. In a separate bowl, whisk together flour, cracker crumbs, baking powder and salt.

4. In a small bowl, whisk together half-and-half and lime juice. Gradually add flour mixture to butter mixture, alternately with half-and-half mixture, beginning and ending with flour mixture. Spoon batter into prepared muffin cups until each cup is 2/3 full. Bake for 16 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 5 minutes. Remove from pan and cool completely on a wire rack.

5. Using a melon baller, carefully remove a small amount of cake from center of each cupcake. Spoon or pipe about 1 tsp. Key Lime Filling in center of each cupcake. Frost tops of cupcakes with Key Lime Buttercream. Garnish with fresh Key lime slices, if desired.

Key Lime Filling

Makes 1 1/2 cups

1 (3-ounce) package cream cheese, softened

1/4 cup confectioners' sugar

1 (10-ounce) jar lime curd

1. In a medium bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add sugar, beating until smooth. Add curd, beating until combined. Cover and refrigerate for up to 3 days.

Key Lime Buttercream

Makes about 4 cups

1 1/4 cups sugar

4 egg whites

2 tsp. vanilla extract

2 cups unsalted butter, softened

2 tsp. Key lime zest

1. In the top of a double boiler over simmering water, combine sugar, egg whites and vanilla. Cook, whisking constantly, until mixture reaches 140 on a candy thermometer. Remove from heat and transfer to a large bowl. Beat at high speed with an electric mixer for 10 minutes. Reduce mixer speed to medium-low; add butter, 1 tbsp. at a time, beating well after each addition. Beat in Key lime zest. Use immediately.

Please let me know if you make these delicious little treats. I hope at least one of you will take the plunge! Be sure to head over and check out my blog. When I reach 200 followers I will be hosting a giveaway!

XOXO,

Hannah