Coconut Key Lime Cupcakes With Key Lime Curd Buttercream
If you want to add more American recipes to your recipe box, Coconut Key Lime Cupcakes With Key Lime Curd Buttercream might be a recipe you should try. For 34 cents per serving, you get a hor d'oeuvre that serves 30. Watching your figure? This gluten free, lacto ovo vegetarian, and fodmap friendly recipe has 200 calories, 1g of protein, and 13g of fat per serving. Head to the store and pick up egg whites, white sugar, lime curd, and a few other things to make it today. This recipe from Restless Chipotle has 387 fans. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns an improvable spoonacular score of 4%. Key Lime Cupcakes with Key Lime Curd, Key Lime Pie Cupcakes – Upside-Down Key Lime Pies, and Coconut Key Lime Pie Cupcakes are very similar to this recipe.
Servings: 30
Ingredients:
5 large egg whites
5 egg yolks
1/4 cup lime curd
1 cup key lime juice
1 3/4 cups sugar
4 sticks unsalted butter, cut into pieces
1 teaspoons pure vanilla extract
1 cup white sugar
Equipment:
muffin liners
hand mixer
bowl
oven
blender
toothpicks
knife
Cooking instruction summary:
InstructionsPreheat the oven to 325 degrees F.Put cupcake liners in 30 muffin cups.In the bowl of an electric mixer cream the butter and sugar about 5 minutes, until light and fluffy.Switch to low speed and add eggs, one at a time, beating until well blended.Mix the flour, baking powder, baking soda, and salt in a large bowl.Set aside.Using a blender at high speed mix the coconut with the buttermilk until smooth.Stir the flavorings into the buttermilk mixture.With the mixer on low add 1/3 of the flour and mix well.Add 1/2 of the buttermilk and blend.Repeat, adding the flour in 3 parts and the buttermilk in 2 parts.Fill each muffin cup 3/4 with batter.Bake for 20 minutes, or until a toothpick comes out clean.Cool for 15 minutes and then hollow out the middles carefully with a sharp knife. Be careful not to break through the bottoms or sides.Fill hollows with chilled key lime curd and top with buttercream.Keep refrigerated. Let come to room temperature before serving.
Step by step:
1. Preheat the oven to 325 degrees F.Put cupcake liners in 30 muffin cups.In the bowl of an electric mixer cream the butter and sugar about 5 minutes, until light and fluffy.Switch to low speed and add eggs, one at a time, beating until well blended.
2. Mix the flour, baking powder, baking soda, and salt in a large bowl.Set aside.Using a blender at high speed mix the coconut with the buttermilk until smooth.Stir the flavorings into the buttermilk mixture.With the mixer on low add 1/3 of the flour and mix well.
3. Add 1/2 of the buttermilk and blend.Repeat, adding the flour in 3 parts and the buttermilk in 2 parts.Fill each muffin cup 3/4 with batter.
4. Bake for 20 minutes, or until a toothpick comes out clean.Cool for 15 minutes and then hollow out the middles carefully with a sharp knife. Be careful not to break through the bottoms or sides.Fill hollows with chilled key lime curd and top with buttercream.Keep refrigerated.
5. Let come to room temperature before serving.
Nutrition Information:
covered percent of daily need
