Tag Archives: green cake

Key Lime Pie Cupcakes

21 Feb

So here it is friends, the long awaited and much requested Key Lime Pie Cupcake recipe! Just in time for all of the  green festivities that St. Patrick’s Day brings us next month.

This tart and tangy, sweet and sassy cupcake certainly packs a punch. It is a guaranteed hit with anyone who loves Key Lime Pie as much as I do….which admittedly, is too much! 🙂

Enjoy!

Key Lime Cupcake

Makes 24 Cupcakes

Cupcake Ingredients:

  • 6 cups cake flour sifted
  • 2 tablespoons baking powder
  • 1 1/2 cups butter or margarine, softened
  • 3 cups granulated sugar
  • 2 cups milk
  • 2 tsp Vanilla Extract
  • 8 egg whites
  • 1 Lime
  • 3 tbs of Lime Jello Mix (dry)

Directions:

  1. Preheat oven to 325°F. Fill Cupcake pan with liners
  2. Sift together flour and baking powder. Set aside.
  3. Cream butter and sugar together until light and fluffy. Set aside.
  4. Beat egg whites with hand mixer until stiff, but not dry. Set aside.
  5. With your stand mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition.
  6. Add in 3 tbs of dry Lime Jello mix – mix well to incorporate
  7. Beat in 1/3 cup of lime juice
  8. Beat in vanilla extract.
  9. Gently fold egg whites into batter.
  10. Pour batter into prepared pans.
  11. Bake for 18-22 minutes or until tops are lightly browned and toothpick comes out clean.

 

Whip Cream Frosting

  • 1 (8 ounce) package of cream cheese, softened
  • 1/2 cup white sugar
  • 2 teaspoons vanilla extract
  • 2 cups heavy cream

Combine the cream cheese, sugar, and vanilla extract in the bowl of your stand mixer. Use the whisk attachment and mix on medium speed until smooth.

While the mixture is still whipping, slowly pour in the heavy cream.

Stop and scrape the bottom of the bowl a couple of times while you continue.

Continue mixing until the frosting can hold a firm peak. Do not over beat though.

Decorations:

  • The zest of one lime
  • 15 graham crackers, crushed
  • Lime green sanding sugar

Once your cupcakes have cooled and your frosting is ready – pipe frosting onto each cupcake. Place the graham cracker crumbles on a plate and roll the edge of the cupcake in the crumbs. Sprinkle each cupcake with lime zest. Finish with a few lime green sugar sprinkles.

There you  have it! Fun, festive, and delicious!!  Until next time, Stay Sweet!

Xo, Jill

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Pistachio Cupcakes

15 Mar

Pistachio Cupcakes - Green for St. Patty's Day

Hello Sweets!

I have to apologize – I have not blogged since the 1st of March! I have no good excuse, but I have been so busy baking, and shipping orders. Not to mention, I was deathly ill the past 7 days! But I’m back and ready to share some awesome recipes with you.

Pistachio anyone??

I recently had a request for Pistachio cupcakes….I was initially terrified at the idea because I had never even tried to make these kind of cupcakes before. To my suprise however, I found a lovely recipe that took me no longer than 15 minutes to whip together. I don’t normally like pistachio muffins, cupcakes, or even pistachio’s in general – but these cupcakes are good!

So I hope you enjoy the recipe, because it is sure to impress anyone who bites into these little green cups of nuttiness.

Pistachio Cupcakes

(Adapted from Martha Stwearts Pistachio and Raspberry Recipe)

Makes 15

  • 1 cup whole unsalted pistachios, plus 1/4 cup slivered or chopped
  • 1 1/2 cups sugar
  • 1 teaspoon salt
  • 4 ounces (1 stick) unsalted butter, softened
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 drop of green food coloring (if desired)

Directions

  1. Preheat oven to 375 degrees. Line standard muffin tins with paper liners.
  2. Process whole pistachios, sugar, and salt in a food processor until finely ground.
  3. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined.
  4. Divide batter among muffin cups, filling each halfway. Bake for 24-28 minutes
  5. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 2 days.

I topped mine with the cream cheese frosting I use for my red velvet cupcakes – but any vanilla frosting would be just as yummy!! Enjoy!!

Stay Sweet,

xoxo Jill