Cupcake Flavor for Aug. 31 - Sept. 4

Vote for Next Week's Cupcake Flavor
from The Pink Chair

* A Moist Spiced Carrot Cake
with Cream Cheese Frosting and a hint of Orange Zest
or
* A Moist Luxurious Red Velvet Cake
with Vanilla Cream Cheese Frosting


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Count completes at 5:00pm (central), Sunday, August 30, 2009
Results will be posted soon thereafter
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Regular-sized $2.50 each
Texas-sized $5.00 each

Key Lime Cupcake with Meringue Buttercream

This is the recipe I used. I did use another icing. Also, I made lime curd and injected the cupcakes with that prior to frosting. To be posted later.

In the Magazine / Recipes
Key Lime Cupcakes
These vibrant green cupcakes match the chartreuse walls at Buttersweet Bakery in Atlanta. They also reflect the fun, laid-back vibe of the shop. "We call it retro funk," says owner Charlita Varner.
MAKES 12
Photograph by José Picayo
Recipe by Buttersweet Bakery
September 2008
Ingredients
CUPCAKES
1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk

Preparation
CUPCAKES
Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

Here is the Key Lime Curd. Delicious.

And inserted as filling into the cupcakes.