Fresh Key Lime Cupcakes
Key lime ,which also known as "jeruk nipis" in Bahasa Indonesia, is not only common to be added to your main dish or fish meal. This small round green fruit basically can be used in any kind of food and beverages. Not only that it is very fresh when used as cold beverages, such as lime squash, it is also can be added to produce killer cocktails. But as for now, I will add some of this fruit to my basic vanilla cupcake and turn it into a fresh key lime cupcakes. The freshness flavour of the lime really matches to the warm summer weather we are having right now.
Let's get started!
You might need :
175 g butter, at room temperature
175 g sugar
175 g cake flour
(The cake flour we are having here in Holland has a hint of lime flavour which suits very well to this recipe.That's why I am using the cake flour instead of plain one. But if you can't find any cake flour in your area, all purpose flour will do just fine.)
3 tbsp buttermilk
(If you can't find any buttermilk in your area or don't know how to make it either, just use whole milk)1/4 salt
1 tbsp lime zest
2 tbsp lime juice
1/2 tsp baking powder
1/4 tsp baking soda
a few drops of green food coloring (optional)
What you need to do ....
1. Pre-heat oven to 180C.
2. Line cupcake tray with liners and set it aside.
3. Mix together all the dry ingredients in a big bowl (flour, salt, baking soda, baking powder). Whisk it or sieve it. I prefer to sieve it. Then set it aside.
4. Cream butter for a minute and add in sugar. Keep on mixing for around 5 minutes until the batter is creamy and pale. The longer you beat it the softer your cupcakes will be.
5. Add in egg one at a time, giving each egg time to incorporate with the butter mix before adding the next one.
6. Then add lime zest, lime juice and food colouring. The batter might look a bit curdled. It's fine.
7. Beat in 1/3 of dry ingredients into the batter alternately with 1tbsp of buttermilk. Do it until all the ingredients are finished.
8. DO NOT OVERMIX! Just mix it well enough to let all the flour and milk incorporated then turn the mixer off. I know how easy it is to get carried away while the mixer is spinning. That's why I usually prefer to use spatula while adding flour and milk.
9. Once the batter is done, fill in 2/3 of the cupcake liners. If you have ice cream scoop, use it! That's one magic tool that will help you to divide the batter evenly.
10. Bake it for about 20-25 minutes, 180C, or until a toothpick/skewer comes out clean when inserted.
11. Let it cool before you frost it.
Once they are cooled completely then you can start frosting them with your favorite icing/buttercream. And be free to decorate it as you like...