Tuesday, July 12, 2011

Key Lime Coconut Cupcakes

The night before I left for Mexico I made about 100 of these babies for a customer. She requested key lime cupcakes because the party colors were green and pink. (we also did strawberry for her). I had never made key lime cupcakes before and all the blogs I truly trust didn't have a recipe for these. So...I found four recipes on line and made her samples the week before. Out of the four recipes, these are a combination of two and won the taste contest. Tried and true deliciousness from The Bakery Box. Any filled cupcake takes a little extra time. The curd can be made the day before to save a little time on baking day. I should do a post on how I fill a cupcake, shouldn't I? Hold on to your seats folks...that will be coming...!! These cupcakes introduce three new recipes for you. They are coconut cupcakes filled with lime curd. The frosting is Swiss Meringue Buttercream with lime curd folded in. Wow!!! Today I will share with you the recipe for the lime curd and then the recipes for the cupcakes and frosting will follow later in the week.

Key Lime Curd
Source: The Restless Chipotle

1 cup sugar
5 large egg yolks (save the whites...you will need them for the frosting recipe!)
1 cup key lime juice (I used regular lime juice)
1/2 cup butter, chilled

Mix the sugar and egg yolks in a large microwave safe bowl. (The first time I did this, I used a four cup glass measuring cup. It wasn't big enough and the curd kept bubbling over. It was sooo annoying. The second time I made this, I doubled the curd recipe and used a big plastic bowl. It didn't bubble over once. WAY easier!) Whisk in the lime juice. Microwave for about two minutes. Stop, and stir the lime curd well. Microwave for about 6-10 more minutes. BUT... stop and stir every 30 -60 seconds as you see it bubbling. You know the curd is done when the mixture is thick like gravy and sticks to the back of the spoon you are stirring with. Remove from the microwave and stir in the cold butter cut in cubes. Refrigerate until set. Should be the consistency of pudding.

1 comment:

  1. Okay, ready for the rest of the recipes now! Because, of course you have nothing better to do than cater to my impatience! I'm making a birthday cake next week, and I realized I didn't get Helen's royal icing recipe. Do you have it, by chance? *Lindsey R*


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