I love cupcakes. They're fun to bake, they're fun to eat, and they're fun to give out to people. No one frowns upon receiving a cupcake. I've come up with a few recipes over the years for cakes, and cup cakes, and for the summer I decided I wanted to make a Key Lime Cupcake. I've made Key Lime Pie before, and it's always been a hit. But, it's basically a custard, and can be heavy on the palate. I wanted to make something light and fluffy, so I consulted the internet!
I love this magazine, and I used to have a subscription. Lately I've been thinking of renewing it. The link for their key lime cup cakes recipe can be found here.
Their recipe uses freshly squeezed lime juice and lime zest, no key limes at all. I just so happened to have 2 bags of key limes that I bought last week, so I used what I had. Let's just say that grating 2 tablespoons of key lime zest is much harder that squeezing them, but the flavor was perfect. Much lighter and sweeter than regular lime. I brought these to work, and everyone loved them. However, I thought they were a little too heavy; dense. Maybe I over mixed it, or maybe it was because of the lack of baking powder and soda.
The Bon Appetit recipe used 1 cup all purpose with 3/4 cup of self rising. Very easy, a lot of home cooks have these on hand and it's convenient. There's also the chance that my self rising flour is older (I don't use it very often). I felt that these cupcakes needed that extra chemical reaction so I used 1 and 3/4 cups all purpose flour with baking soda and baking powder. I also reduced the amount of sugar by 1/4 cup hoping that the sweetness of the key limes would be more pronounced. The resulting tweaks left me with a cup cake that was much lighter and fluffier, and with a good key lime flavor.
Tim enjoyed this new batch, and I hope you do as well!
The first cupcake image is from bonappetit.com, as well as the original recipe.
No comments:
Post a Comment