Ground Beef About 90% of my recipes work everywhere, but some are adjusted so us mountain dwellers can enjoy baked goods from scratch. Add the flour in three additions, alternating with the buttermilk, beginning & ending with the flour. Spoon the remaining syrup over the cakes. Italian Set the whipped cream aside. On low speed, alternately add the flour mixture and yogurt mixture, beginning and ending with the flour mixture. Sift together the flour, baking powder, baking soda and salt in a medium bowl and set aside. When you say "1/4 key lime juice (about 10 key limes)" do you mean 1/4 cup of the juice for the curd? Prep Time 1 hour Cook Time 20 minutes Your pictures are simply stunning. We are relaxing this weekend--the in-laws were here last weekend, so we're going to take it easy. Every item on this page was chosen by The Pioneer Woman team. Although I'll be baking a lot to get ready for some fun posts while I'm in Ireland in two weeks! Pour the batter into the cupcake tins. Pour the filling into the crust and bake until the center is set but still slightly jiggly, about 15 minutes. Put the cream cheese, remaining 1/4 cup sugar and the lime zest in a separate bowl and beat with the mixer on medium speed until smooth and light, about 2 minutes. Ice Cream It tastes like dessert but is made entirely from superfoods, so its incredibly nourishing for your body! You may be able to find more information about this and similar content on their web site. Meanwhile, for the cupcakes: Line 24 muffin cups with paper liners. Add the flour mixture in three batches, alternating with the milk; mix for a few seconds on medium speed after each addition. Your information will *never* be shared or sold to a 3rd party. With the mixer on low, add in half of the flour mixture, followed by the milk, and then the remaining flour mixture; let each incorporate fully before the next addition. Cook over medium-low heat, whisking, until thick enough to coat a spoon, 8 to 10 minutes. Pie Spoon half the lime syrup over the cakes. Add the eggs, one at a time, mixing well after each addition. Add eggs one at a time, beating well after each addition. 1 3/4 cups all-purpose flour (cake flour is better if you have it), 1/2 cup 1 stick cold butter cut into 8 pieces, 3 Tbsp key lime juice (I used Nellie & Joe's Famous Key West Lime Juice), 1/8 tsp Wilton Leaf Green Food Coloring Paste, 3/4 cup milk + 2 tsp lime juice (or 3/4 cup buttermilk), 8 oz Neufchatel cream cheese, room temperature & cut into 8 pieces. Frost the cupcakes. f 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. Beat until fluffy, about 4 minutes. Make green chile chicken enchiladas healthy and delicious! Do you have any fun plans this weekend? posted by Amber | Dessert Now Dinner Later on February 24, 2013, Your email address will not be published. Side Dishes Scrape the sides of the bowl and mix for a few more seconds. It is my family's favorite cupcake EVER and we have visited many a cupcake shops! Spread the frosting on the cupcakes and sprinkle with graham cracker crumbs. I'm going to have to try making the key lime curd! Required fields are marked *. Cool in the pan for 10 minutes, then remove cupcakes to a rack to finish cooling. Oh these are too pretty to eat! Bring to a simmer over medium heat, stirring until the sugar is dissolved. Stir in the lime zest and juice and let cool completely. These Key Lime Cupcakes may or may not be so good that I ate like 5 of them in one day…ahem…did I just admit that? This ingredient shopping module is created and maintained by a third party, and imported onto this page. Frost cupcakes as desired. Continue whisking until the curd is thick and coats the back of a spoon, 3 to 4 minutes. Thanks for posting this recipe! Enter your name and email and get the weekly newsletter... it's FREE! You may be able to find more information about this and similar content at piano.io, 30 Easy Thanksgiving Desserts Everyone Will Enjoy, 50 Easy Pumpkin Desserts to Bake This Fall, 25 Cranberry Recipes for Every Meal of the Day, You've Got to Make This Luscious Chocolate Pie, Try to Have Just One Slice of Caramel Apple Pie, Upgrade Your Recipes With Homemade Pumpkin Puree, Delicious Pie Recipes for Your Holiday Dinner, 25 Best Mug Cake Recipes You'll Want to Try ASAP, 25 Creative Ways to Decorate Christmas Cookies. Fluffy, ridiculously moist vanilla cupcakes with a hint of lemon lime and piled with ridiculously smooth lime buttercream. Set aside to cool slightly, about 10 minutes. Chicken In the bowl of an electric stand mixer fitted with a paddle attachment, cream together the granulated sugar and butter until light and fluffy, 1 to 2 minutes. Add sugar and beat to blend. Continue to beat until just combined, 1 to 2 minutes. Every item on this page was chosen by The Pioneer Woman team. Muffins Prepare the cake mix according to the package directions for cupcakes. Make the lime curd: Combine the granulated sugar, egg and egg yolk, lime juice and cornstarch in a small saucepan. Top each cupcake with a lime slice. And that lime cupcake was just plain fabulous. Use 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. Fill each cupcake liner ⅔ full (not ¾ or they will overflow.). These look amazing! You can use any vanilla cupcakes for these cute cake cups, or just cut up store-bought pound cake to save time. Mmm. For the lime filling: Beat the heavy cream with 2 tablespoons sugar in a large bowl with a mixer on medium-high speed until soft peaks form. This looks like a great summer recipe! Anyway, if you are a citrus freak like I am, get to making these cupcakes! For the lime syrup: Combine the sugar and water in a small saucepan. Add the condensed milk and lime juice and beat on low speed just until smooth. You can review my full disclosure policy here. Sift the flour, baking powder, baking soda, & salt three times; set aside. Cupcakes In the first-ever issue of The Pioneer Woman Magazine, available at Walmart on June 6, Ree Drummond shares all kinds of great ideas for home, beauty, fashion, and food.But one thing that definitely caught our eye? You may be able to find more information about this and similar content on their web site. Whip the cream cheese and butter together with an electric mixer. Spoon 1/2 teaspoon lime curd into each hole. Spoon batter into liners, about 2/3 full. If you are newer to my blog you missed out on my “ode to limes” posts I did last year including: Lime Crinkle Cookies with Glaze, Brazilian Lemonade (Limeade), & Lime Pie (similar to Key Lime Pie). Good thing my husband took the rest of them to work for his co-workers. Swedish yellow split pea soup—vegan and filling! To make icing: Beat butter & cream cheese just until smooth. I hope you find something you like! Turns out you don’t need culinary skills to make magic happen, or even yeast. Whoops. Fruit This mac and cheese is gooey, spiced with Old Bay, and couldn’t be easier to make! This Peanut Butter Cup Smoothie is the perfect way to start your day! Pre-heat oven to 400*F. Line muffin tins with 15-18 paper liners. In another bowl, mix together the yogurt, vanilla, zest and juice. I rarely bake cupcakes, but I might have to make an exception for these. Not only are limes awesome, but being green makes them perfect to use for St. Patrick’s Day treats! Cookies © Copyright 2006-2020, The Pioneer Woman | Ree Drummond.All Rights ReservedPowered by WordPress.