Saturday, March 19, 2011

Key Lime Cupcakes with White Chocolate Cream Cheese Frosting

Key Lime Cupcakes with White Chocolate Cream Cheese Frosting
Adapted from:

2 whole eggs
1 egg yolk
1 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons buttermilk, at room temperature
1 1/2 cups cake flour
1 cup sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons grated key lime zest
1/2 cup (1 stick) butter, cut into 1/2 inch cubes, at room temperature

Lime syrup: (I doubled this part of the recipe)
1/3 cup sugar
2 tablespoons fresh key lime juice
2 tablespoons water

1 12-ounce bag white chocolate chips
2 8-ounce packages cream cheese, at room temperature

Place an oven rack to the center position and preheat it to 350 degrees. Line muffin tins with paper liners.

In a large measuring cup, whisk together, the eggs, egg yolk, vanilla, and buttermilk and set aside.

In the bowl of an electric mixer, whisk together the flour, sugar, baking powder and salt and lime zest. Fit the mixer with the paddle attachment and turn the mixer on low. With the mixer running, gradually drop in the butter pieces and mix until the texture is uniform and the bits of butter aren't discernable, about 2 minutes. With the mixer still on low, begin slowly pouring in the wet ingredients. When all the wet ingredients have been added, crank the speed up to medium and mix until the batter is light and fluffy, about 1 1/2 minutes.

Portion the batter into the muffin tins and bake until a toothpick comes out clean and the tops spring back when lightly touched, 10-12 minutes. Let cool in the pans for about 5 minutes, then transfer them to a a wire rack to cool completely.

While the cupcakes are baking, make the lime syrup: In a small saucepan, whisk together the sugar, lime juice and water. Bring to a boil over high heat, stirring occasionally. Boil until the sugar is dissolved, and the syrup is clear and slightly thickened, about 1 minute. Set aside to cool.
When the cupcakes have cooled, prick each one deeply with a fork about 4-5 times. Carefully spoon about 1-2 teaspoon of syrup over each cake.

Make the white chocolate cream cheese frosting: Slowly melt the white chocolate chips. Place the cream cheese in the bowl of an electric mixer and beat for a minute on medium speed until smooth and creamy. Beat in the melted white chocolate until smooth, scraping the bowl as necessary.

Allow the syrup to soak into the cakes for about 10 minutes, then frost and decorate as desired. Refrigerate any leftover cupcakes for up to 3 days.

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