Sunday, October 16, 2011

Key Lime Cupcakes with Key Lime Buttercream for my Nephew's Wedding

I was very honored when my nephew asked me to make Key Lime Cupcakes for his wedding Reception.  He and his fiance were married on a beautiful September day up the canyon in a beautiful park.  The reception was casual and low key.  Full of lots of wonderful food, family, friends and cupcakes!  His Mom, my sister in law, made a yummy Vanilla Almond Cupcake and I made Key Lime.  The wedding colors were lime green and purple, so the cupcake cases were lime green and purple.  It made for a very lovely cupcake tower topped by a cutting cake.

I love Key Lime.  Any citrus flavor is on my top 10 list and Lime is up near the top.  This recipe is easy because it starts with a cake mix.  But don't let that fool you.  These beauties have a wonderfully intense lime flavor.

Key Lime Cupcakes
Makes 24 Cupcakes

1 (18 3/4 ounce) box lemon cake mix (I use Duncan Hines)
1 (3 oz) box lime gelatin
3/4 cup lemon lime soda (do not use diet)
1/3 cup key lime juice
1/3 cup vegetable oil
3 eggs

Heat oven to 350 degrees.  Place paper baking cup in each of 24 regular size muffin cups.  In large bowl, beat cake mix and gelatin with electric mixer on low speed for 30 seconds.  Add remaining cupcake ingredients.  Beat with electric mixer on low speed for 30 seconds; beat on medium speed additional 2 minutes, scraping bowl as necessary. Divide batter evenly among muffin cups, filling each about 2/3 full.

Bake 17 to 22 minutes or until toothpick inserted in center comes out clean.  Cool in pan around 10 minutes.  Remove from pan to cooling rack.  When completely cool top with Key Lime Buttercream.

Key Lime Buttercream

1 cup unsalted butter
1 cup Crisco
2 teaspoons real vanilla
1/4 teaspoon salt
8 cups powdered sugar
6 tablespoons key lime juice (more if desired for consistency and flavor)

Beat butter and shortening together on high with the electric mixer for 5 minutes until light and fluffy.  Beat in vanilla and salt.  Add powdered sugar 1 cup at a time alternating with the key lime juice.  Continue beating until light and of good piping consistency.  Using your favorite piping tip, pipe frosting onto cooled cupcakes.  Decorate with green non pariels and freshly grated lime zest.  Yum!

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