Saturday, August 14, 2010
craving key lime pie?
a few weeks ago i went to a pig roast and struggled over what to bring. i eventually for some reason or another decided on these graham cracker cupcakes with a key lime cream cheese frosting. i don't really see the connection between these and a pig roast, but i liked the idea of a citrus flavor at a summer party. plus they are really beautiful and people seemed to really respond to them! mostly, i just had a lot of fun decorating these guys :)
Graham Cracker Cupcakes with Key Lime Cream Cheese Frosting
adapted from ming makes cupcakes
1 c. flour
1/2 c. graham cracker crumbs ***
1 1/2 tsp baking powder
1/4 tsp salt
1 stick butter, room temperature
3/4 c. sugar
1 tsp. vanilla
1/2 c. milk
Preheat oven to 400 degrees and fill 1 muffin pan with liners. Mix flour, graham cracker crumbs, baking powder and salt in the bowl of a stand mixer. Gradually beat in the butter on a low-medium speed. Add sugar gradually, beating at a medium speed until mixed thoroughly. This does get a little messy so I do suggest using the guard for the bowl if you have one.
Beat in eggs, one at a time and then add the vanilla and milk and beat until just mixed. Pour into lined muffin pan. Bake for 18 minutes or until toothpick comes out almost clean.
*** I used about 4 graham crackers and smashed them up with my hands as much as possible and then used a fork to break it down finer. I'm sure you could just use the fork, but i am a hands on kind of gal.
Key Lime Cream Cheese Frosting
4 oz. cream cheese, room temperature
1/2 stick butter, room temperature
2 c. confectioners' sugar
2 tbsp. key lime juice ***
Beat together cream cheese and butter on medium-high speed about 2 minutes until well mixed. Beat in key lime juice. Gradually add confectioners' sugar and beat until desired consistency. Frost cupcakes and top with a lime slice and sprinkle of graham cracker crumbs.
***I live in ohio and found it nearly impossible to find key lime juice, plus that stuff is mostly a sugary mix of ingredients anyways so I found this substitute worked better. I combined 1/4 c. of fresh squeezed lime juice with 1/4 c. of fresh squeeze lime juice and just got the 2 tbsp from that. I used the remaining juice to make myself a refreshing lemon lime water drink :)
Posted by rosy girl baked goods at 12:44 PM