I believe the recipe is a bit off with too much liquid to dry ratio. All rights reserved. Made with only cream cheese, sweetened condensed milk and key lime juice, the filling is super simple and really brings a lot to these cupcakes. If you can't find Key lime juice, use lime juice. round cookie cutter (discard remaining pastry or save for another use). Cut 32 circles with a floured 2-1/4-in. On a lightly floured work surface, unroll pastry sheets. I ended up adding well over 2 pounds of powdered sugar in order to get it to stand up to frosting consistency. Beat in the vanilla. To assemble: Pour the Key Lime Curd into a squeeze bottle with 1/4-inch opening. Add one-third of the flour mixture to the butter mixture; beat in half the milk. Yes, lots of people will enjoy cool beverages, possibly with a wedge of lime stuck into them or as a garnish on something frozen and fabulous. Fill the cupcakes with curd by inserting the tip into the top of each cupcake and squeezing a couple tablespoons of filling into each cupcake; the cupcake will feel heavier and curd may be visible as it comes up to the top of the cupcake. Srikanth from India http://www.chocolatemantra.com, Thanks for the description of the cakes https://www.allnahrcompanyservice.com/. It really is like a little key lime pie surprise in the center. Strawberry Cupcakes with Whipped Cream Frosting, 25 Spring Cakes to Make in Your Favorite Bundt Pan, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 2 packages (14.1 ounces each) refrigerated pie pastry. Gradually add the granulated sugar and beat until light and fluffy, about 3 minutes. Cool the cupcakes in the tins on a rack for 10 minutes, and then remove from the tins and cool completely. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. 350 degrees F. Line 2 muffin pans with about 18 paper liners; set aside. Just add a tad more sugar. I did have trouble also with the icing. Stir the Key Lime Frosting and dip the top of each cupcake into the frosting, allowing any excess to drip off. Bake 10-12 minutes or until lightly browned. Thank you for sharing the nice chocolate recipe, truly amazing. Never made cupcakes like this before. I'm still not sure about using the pie crust at the bottom of the cupcakes, but they were very good otherwise. Gradually beat in the sweetened condensed milk, scraping down the sides of the bowl to combine well. Repeat additions, ending with the flour. Add the eggs, one at a time, scraping down the sides of the bowl between additions. I bake over 200 of these cupcakes for our church suppers, and we always run out. Preheat oven to 350°. Taste of Home is America's #1 cooking magazine. Portion evenly into the prepared muffin cups, filling about 3/4 full In a large bowl, combine the cake mix, eggs, oil, water, lime zest, and key lime juice and beat with a handheld electric mixer for about 2 minutes or until combined. Beat in the vanilla. Beat until combined, taking care not to overmix. In another bowl, whisk flours; add to butter mixture alternately with buttermilk, beating well after each addition. 2 sticks (8 ounces) unsalted butter, at room temperature, 1 stick (4 ounces) unsalted butter, cut into cubes, 1/2 cup freshly squeezed or bottled Key lime juice, 4 tablespoons unsalted butter, at room temperature, 3 tablespoons freshly squeezed or bottled Key lime juice, Sign up for the Recipe of the Day Newsletter Privacy Policy. If you are a fan of key lime pie, you will adore this filling. These look delicious and I can't wait to make them. Gradually add the granulated sugar and beat until light and fluffy, about 3 minutes. Garnish with a slice of Key lime if desired. They turned out great. On low speed, gradually add the confectioners' sugar and beat until well combined. Stir in the lime zest and cover with plastic wrap pressed directly on the surface of the curd. Refrigerate leftovers. Key Lime Cupcakes with Key Lime Pie Filling - Taste and Tell Beat the cream cheese and butter in a bowl with electric mixer at medium speed until fluffy, about 2 minutes. Thanks for posting. Key Lime Pie Cupcakes Recipe: How to Make It | Taste of Home Roll the edge of each cupcake in the graham cracker crumbs and place on a serving platter. Add the eggs, one at a time, scraping down the sides of the bowl between additions. It is easy to read and I am sure it will be easy to cook as well. Yield about 2 dozen cupcakes; It’s spring break time for lots of people around the country, and for many, that means vacation time. Making according to the recipe, the frosting was far too liquidy to frost but may have been okay for a pourable on a cake. Cool in pans 10 minutes before removing to wire racks to cool completely. 3 ounces cream cheese, at room temperature. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, 18 to 22 minutes. In a large bowl beat together butter, 3 cups powdered sugar, reserved Key Lime Filling, key lime … —Julie Herrera-Lemler, Rochester, Minnesota, Key Lime Pie Cupcakes Recipe photo by Taste of Home. This amazing recipe is something that you must try in order to taste something unique and healthy. Combine the flour, baking powder, lime zest and salt in a medium bowl. In a large bowl, beat butter and sugar until crumbly. Love the lime flavor though! Chill 30 minutes. Cream the butter in a large bowl with an electric mixer until smooth. Remove from the heat and strain through a fine sieve into a medium bowl. 5 Star rating from my side. © 2020 Discovery or its subsidiaries and affiliates. Divide the batter between the prepared muffin tins, filling the cups two-thirds full. Press one pastry circle into each liner. Color me extremely jealous. Key Lime Pie Cupcakes 73. The Key Lime Pie Filling. Beat in enough confectioners' sugar, alternately with lime juice, to reach desired consistency. Frost cupcakes; top with raspberries. Chocolate Mantra They were definitely different. Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners. Cream the butter in a large bowl with an electric mixer until smooth. Line 32 muffin cups with foil liners. Stir in the butter, one piece at a time, stirring until combined before adding the next piece. Cook over medium heat, whisking constantly, about 6 minutes, or until the mixture is thick enough to coat the back of a spoon and registers 160 degrees F on an instant-read thermometer. In a large bowl, beat cream cheese, butter and vanilla until blended. Pour batter into prepared cups. Excellent flavor and easy to make. Add eggs, one at a time, beating well after each addition. Beat in the lime juice and vanilla. Yummy! Beat in lime juice. Cool on wire racks. Has anyone tried this with a graham cracker crust/base? Whisk together the yolks, granulated sugar, lime juice and salt in a small heavy-bottomed saucepan.

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