Sunday, February 5, 2012

Updated Recipe: Raspberry Limeade Cupcakes

Well I *finally* tried out my cupcake recipe last night...errr...from 8-11pm!  Making all three components from scratch is definitely not for the faint of heart, but I think it was worth it.  Here are a few pictures and a slightly edited/updated recipe...

Raspberry Limeade Cupcakes
A fun, refreshing take on cupcakes using the classic taste of limeade and adding fresh raspberries. (Adapted from's Lemonade Cupcakes with Fresh Raspberry Frosting)
Limeade Cupcakes
*1 c. unsalted butter (room temperature)
*2 c. sugar
*4 eggs (room temperature)
*1 tsp. vanilla
*3 cups all-purpose flour
*2 tsp. baking powder
*1/2 tsp. salt
*grated zest and juice of 2 limes
*1 c. milk (divided)

Key Lime Curd Filling

*1/2 c. bottled key lime juice
*1/2 c. sugar
*5 large egg yolks
*1-1/2 tbsp. unsalted butter (cut into smal pieces)

Fresh Raspberry Frosting

*1 c. fresh raspberries (or thawed from frozen)
*1 c. unsalted butter (room temperature)
*3 c. powdered sugar
Preheat oven to 350 F and line 24 muffin tins with paper liners.

In a large bowl, beat the butter, sugar and lime zest with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating after each addition. Beat in the vanilla.

In a small bowl, stir together the flour, baking powder and salt. Add to the butter mixture a third at a time, alternating with half the milk and half the lime juice after each of the first 2 additions of flour. Beat until just combined. Fill the prepared tins 2/3 full using an ice cream scoop or large melon baller and bake for 18-22 minutes.

Combine key lime juice, sugar, and egg yolks in a medium, heavy saucepan. Cook over medium heat, whisking constantly, for about 10 minutes or until thick (be sure it *actually* thickens!) Remove from heat and add butter, stirring with a whisk until butter melts.

Place pan in a large, ice-filled bowl for 20 minutes or until lime curd comes to room temperature, stirring occasionally. Cover and chill another 15-20 minutes in the freezer to fully set.

After cupcakes have cooled completely, use a melon baller to remove the center of each cupcake. Fill each center with key lime curd filling.

In the bowl of a food processor, puree the raspberries until smooth. If you like, press the mixture through a sieve to get rid of the seeds.

In a medium bowl, beat the butter and half the sugar until smooth. Add the raspberry puree, then more sugar until you have a fluffy, spreadable consistency. Add a splash of water, too (a tablespoon or two) if it needs it.

Frost cupcakes using a piping bag, and finish off with a sprinkle of colored sugar. Makes 2 dozen cupcakes.

Freshly baked lime cupcakes (ignore the hideous ones)
Centers taken out in preparation for filling
Filled with key lime curd (be sure to cook this until it REALLY thickens, I didn't and ended up with some pretty runny, but still very yummy lime curd)
Finished product after frosting & sugar (ignore the hideous frosting job)
Raspberry Limeade Cupcake
Ideally the inside would have a slightly thicker texture, but bear with me as this picture was taken after 11pm.

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