August 9, 2010

key lime cupcakes

I can only think of bright and sunny days while I was mixing the batter for these cupcakes. These are just perfect for summer with its pale yellow color and citrusy scent. I thought about using tart key lime juice to replace the lemon juice in the version of these muffins I baked sometime ago. Creaming the butter and sugar along with the combination of all purpose and cake flour made the texture much lighter and fluffier. These turned out just the way I like it, more like cupcakes than the heavier muffin counterparts.

light and citrusy key lime cupcakes

3 tablespoons butter (softened) or oil
3/4 cup sugar
2 large eggs
1/2 cup yogurt
1/3 cup key lime juice
1 teaspoon lemon extract
1/2 to 1 teaspoon buttery sweet dough flavoring (optional)
3/4 cup all purpose flour
3/4 cup cake flour
1/4 teaspoon salt
2 teaspoons baking powder

Preheat the oven to 350F. Grease and flour (or use a baking spray) a 12 cup muffin pan. Sift together all the dry ingredients in a bowl. In a smaller bowl, combine the yogurt and the key lime juice. Cream the butter and sugar together. Add the eggs, beating well after each addition. Add the flavorings. Stir in (or mix in slow speed) the flour mixture alternating with the yogurt mixture until blended. Fill the muffin cups 3/4 full using a spoon or ice cream scoop. Bake for 15-17 minutes. While hot, brush the cupcakes with melted butter and dip in sugar to coat the tops. Serve warm.

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