I am huge fan of 'fancy' desserts, but have been really digging cupcakes lately. I made a batch for the competition, using Key Limes. And so, I bring you: Key Lime Cream Cheese frosted Key Lime Curd filled Vanilla Cupcakes.
The recipe for the base was from the Magnolia bakery in New York City. It's an amazing place and the batter itself was unbelievable. Perhaps a bit too crumbly, but I'll work on that in future batches. The perfect plain cupcake to start off with for many a recipe.
Magnolia Bakery Vanilla Cupcakes
(2 dozen)
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour (I used 2 3/4 of all purpose)
1 tsp baking soda, 1 tsp baking powder
smidge of salt
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla extract
Preheat oven to 350'F.
I whipped the butter in my KitchenAid for 30 seconds, until creamy, then added the sugar and beat for another three minutes, until light yellow and fluffy. The eggs go in one at a time, be sure to beat well after each.
Meanwhile, I combined the dry ingredients (flour, soda, powder and pinch of salt) in a bowl, and the wet ingredients (milk and vanilla) in another bowl. As the KitchenAid stirred the butter sugar mix, I added the dry and wet ingredients, alternating.
I then filled my muffin tins about 3/4 full, using an ice cream scoop to fill. I just find it easier that way.
As the cupcakes baked then cooled, I made a key lime curd. I modified a recipe for lemon curd, and it looked disappointing at first, but then actually firmed up to be quite nice. Very tangy and not too sweet. Key lime makes delicious curd. I set up a double boiler and simmered sugar, lime juice and egg yolks, and whisked, waiting for the mixture to thicken. When it reached that point, in went some butter and lime zest, and I let it thicken in the fridge even more, not straining out the zest. There is still enough left over to use on toast, so mornings are extra delicious.
When the cupcakes had cooled enough, and the curd was ready, I cut little cones out of them (angling a knife in) and filled the wells with the curd.
The frosting was originally going to be mascarpone based, but I was worried it would add too much sweetness, and just used regular butter cream frosting. A brick of cream cheese, some butter, key lime juice and a bit of pulp, then some icing sugar to even out the texture.
The cupcakes were filled, re-lidded, then frosted with the super delicious, rich frosting. I topped them alternately with lime zest curls and lime curd.
