![]() This is a keeper and one I'll use for lemon cake, too. I was glad to see it was posted here and had some great reviews. I saw it on the Bon Apetite website when I did a search, but came on here to see what different recipes there were. Everyone at work RAVED! Thanks for posting this recipe. ![]() I paired this cupcake with a key lime filling and a key lime buttercream icing. Definately HEED the warning, SCANT! The cupcakes didn't dome like I had hoped, but that's par for the course when I make white cakes, unless it's from a box. ![]() Scrape down the sides and mix it again until smooth (about 2 minutes more). Mix with an electric mixer for one minute. I probably could have gotten 30 had I not overfilled a few of the tins. 1 box lemon cake mix, 1 small box lime gelatin, 3/4 cup buttermilk, 1/3 cup vegetable oil, 3 eggs, 3 drops green food coloring. In a food processor, combine graham cracker crumbs, almonds, sugar, cinnamon, and salt. I doubled the recipe and got 28 regular size cupcakes. Butter an 8- or 9-inch springform pan and set aside. The cake was dense, which I loved and it was very moist. Bespoke cupcake makers have topped each cupcake with a sweet key lime. Spoon and spread glaze over warm cupcakes. Key Lime Cupcake melts in your mouth with rich stuffing of lemon custard. In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to spread. Our lime sponge is the base, filled with a delicious lime curd, iced with a light marshmallow icing topped with lime. I did omit the food coloring, and only had to bake the cupcakes for 20 minutes until done, but may check them at 18 minutes next time. With toothpick or wooden skewer, pierce tops of cupcakes in several places. A cheesecake-meets-key-lime-pie filling makes these no-bake cuties the perfect light and refreshing dessert. MMM, MMM, GOOD! This recipe was very easy, considering I never have luck with scratch white cakes. Add the butter, sugar, oil and coconut extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Combine the flour, baking powder and salt in a medium sized bowl and set aside. The cake/cupcake was to DIE FOR! I had Key Lime juice and used that instead of regular lime juice - I personally think the Key Lime made all the difference in the world. Preheat oven to 350F (176C) and prepare a cupcake pan with cupcake liners. I am ONLY rating the cake portion of this recipe.
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