Thursday, May 23, 2013

Key Lime Cupcakes with Vanilla Cool Whip & Pudding Frosting Recipe

This week I helped an old friend celebrate her 25th birthday by baking her some delicious key lime cupcakes.  (I actually used regular limes though.  Shh!  Don't tell!)

I chose a cool whip and vanilla pudding frosting because 1) I've seen everyone ranting and raving about it on Pinterest and 2) I thought the light, airy frosting would be the perfect compliment to such a fruity, summery cake.

I thought the frosting might not hold up well and slide off the cake, but it actually holds up quite nicely.  I guess that's the pudding doing its work. :)

I zested some of the leftover limes and sprinkled it on top to give the cupcakes a little color and extra zing.  They were to die for!  I loved this recipe.

The recipe actually made a little bit extra batter, so I filled a bread pan with the leftovers.  I cut the thin rectangular cake in half and made it into a tiny square layer cake for the birthday girl.  I decorated the top with a half slice of lime.

We took the cake to a local Italian restaurant and enjoyed it with wine after a nice dinner with friends.  The look on my friends face before she blew out the candles says it all.  This is totally why I love crafting, baking, and all things homemade. :)

If you'd like to try the recipe out yourself (which I highly recommend you do!), the recipe is below.  (You can also find the original recipe for the cupcakes at My Madison Bistro here.)  Enjoy!

Key Lime Cupcakes
adapted from Bon Appetit, Sept 2008
1 ¾ cups cake flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick (1/2 cup) cool unsalted butter, cut into 8 pieces
1 ¼ cups granulated sugar
2 large eggs (room temperature)
2 ½ tablespoons key lime juice
1 tablespoon key lime zest
1 drop green food coloring paste
¾ cup buttermilk (room temperature)
Preheat oven to 350*F. Line a muffin tin with 12 paper liners.
Sift the cake flour, baking powder, baking soda, and salt three times, set aside.
Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Add the sugar and increase the speed to medium. Beat until fluffy, about four minutes. Add one egg at a time, beating well after each addition. Add the lime juice, zest, and food coloring and beat until mixed. (The mixture will look curdled.)
Add the flour in three additions, alternating with the buttermilk, beginning and ending with the flour, scraping down the bowl as necessary. Mix on low until just combined. Fill each cupcake liner 2/3 full.
Bake 20-25 minutes. Cool completely and frost with cream cheese icing.
Makes 12-14 cupcakes.
Cool Whip Vanilla Pudding Frosting
1 8oz container Cool Whip or whipped topping
1 package Vanilla (or any flavor) instant pudding mix
1 cup milk
In a medium bowl, combine pudding mix with milk.  Whisk until smooth and thickened.  Fold in container of Cool whip until thoroughly mixed.  Spread over cake.


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