great baking blog after she made home made thin mint cookies. I started perusing the site and stopped short when I saw a recipe for Graham Cupcakes with Key Lime Cream Cheese Frosting. I knew I had to make them!
I happened to pick up a bag of key limes at the grocery store to make a key lime pie for a lunch I'm going to this week and I knew I'd have leftover limes... what better to make with those limes than CUPCAKES!
Key limes are smaller, thinner skinned, seedier, juicier and more acidic than regular limes. They are not exclusive to the Keys in Florida but they were brought there years ago. I've never cooked with them and have always wanted to try them. What a treat!
The cupcake recipe is below. Stay tuned for my key lime pie pictures in a day or two.
Graham Cupcakes with Key Lime Cream Cheese Frosting
1 cup flour
1/2 cup graham cracker crumbs
1 1/2 tsp baking powder
1/4 tsp salt
1 stick butter, room temp.
1 cup sugar
1/2 tsp vanilla
1/2 cup milk
Mix flour, graham cracker crumbs, baking powder, and salt. Beat in butter gradually. Beat in sugar and mix thoroughly. Beat in eggs, then vanilla and milk until just mixed. Pour into lined cupcake pan. Bake at 400 for 20 minutes, or until toothpick comes out almost clean. (Check after 15 minutes so they don't get over cooked).
4 oz. cream cheese
1/2 stick butter, room temp.
2 cups confectioners’ sugar
2 T key lime juice (approx 2-3 limes)
Mix together ingredients with an electric mixer until smooth and creamy. Frost cupcakes. Top with a lime slice and a sprinkle of crumbs. Makes 12 cupcakes.
They do taste as good as they look. :)
A hint: I used a coffee grinder to grind the graham crackers down to fine flour-like crumbs for the batter, but you could also just place a few cookies in a ziplock and roll a rolling pin over them. It's just as effective.
What should I do with the remaining limes (if I have any?) Perhaps a cocktail? Do you have a favorite lime flavored dish or drink that you'd like to share?
Chow for Now! :)