My mom is a big fan of key lime pie. And I don’t blame her, a buttery graham cracker crust with a tart lime filling, and soft whipped cream on top. There’s a lot to like there if you make it right. This year I wasn’t going to be able to spend Mother’s Day with my mom so I decided to drive down to Connecticut the weekend before for a surprise Mother’s Day celebration. On a side note, you can see how overdue this post is since I’m talking about something that happened in May. Since we weren’t going to be spending actual Mother’s Day together I wanted to make her some special key lime cupcakes based on one of her favorite desserts.
[Inspired by Annie Eats]
Makes about 18 cupcakes
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- 5 Tbsp. unsalted butter, melted
- 3 cups cake flour
- 1 tbsp. baking powder
- ½ tsp. salt
- 16 tbsp. (1 cup) unsalted butter, at room temperature
- 2 cups sugar
- Zest and juice of 4 key limes
- 4 large eggs, at room temperature
- 1¾ cups milk
- 2 tsp. vanilla extract
- Preheat oven to 350 degrees and line cupcake tins with 18 liners.
- In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.
- Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom..
- Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
- For the cupcake batter , combine the cake flour, baking powder and salt in a medium bowl.
- Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color.
- Scrape down the sides of the bowl and beat for one more minute. Add in the lime zest.
- Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition.
- With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
- Divide the batter between the prepared paper liners, filling each about 2/3 of the way full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- 3 large eggs
- ¾ cups sugar
- ¼ cup freshly squeezed key lime juice
- Zest of 6-8 key limes
- 4 tbsp. unsalted butter, at room temperature, cut into pieces
- In a saucepan, combine the eggs and sugar. Whisk together until well blended.
- Whisk in the key lime juice.
- Place the pan over medium-low heat. Cook, stirring or whisking constantly, until the mixture is warmed through. Be careful not to heat the mixture too quickly to avoid curdling the eggs.
- Whisk in the butter a little bit at a time, stirring in each addition until completely incorporated before adding more. Continue to cook, scraping the bottom of the pan, until the mixture thickens and a spoon or spatula leaves a path when drawn through it.
- Immediately remove the pan from the heat and pass the mixture through a fine mesh strainer.
- Cut holes in the center of your cupcakes and spoon or pipe in filling until it reaches the top of the cupcake.
- 1 Tsp. unflavored gelatin
- 1 Tbsp.cold water
- 1 cup cold heavy or whipping cream
- 3 Tbsp. powdered sugar
- 1 teaspoon vanilla
- Sprinkle gelatin over water in a small dish and let sit for a few minutes until the gelatin absorbs the water.
- Microwave the gelatin for about 30 seconds at high heat. The gelatin will be clear and melted.
- In the bowl of a mixer, beat the cream until it gets thick and starts to form peaks.
- Gradually add in your sugar.
- Mix in the melted gelatin and water mixture into the whipped cream.
- Add in vanilla and mix well.
- Pipe a ring of whipped cream frosting around the outer edge of the key lime cupcake so that you can see the lime filling in the center of the cupcake.
These cupcakes taste almost exactly like a slice of key lime pie! I had seen other recipes that were just key lime flavored but I think the graham cracker crust on the bottom of these really gives them the essence of the pie. They are tart and sweet with a little bit of crunch from the crust on the bottom. I think my mom was very happy with her special Mother’s Day cupcakes.
It’s no secret that bacon is popping up in just about every recipe lately. Just take a look at Pinterest and you’ll see everything from bacon cookies, bacon corn bread, and bacon pancakes. So it only seemed natural to follow the trend and put bacon in a cupcake. Because everyone likes bacon, right? And everyone likes chocolate! They’re a prefect salty/sweet combination.
Makes about 18 cupcakes
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk (I’ve done them with plain skim milk and have been fine)
- 3 tablespoons bacon grease
- 6-8 strips of bacon cooked crisp and crumbled
- 1 teaspoon pure vanilla extract
- Preheat oven o 350 degrees. Line standard muffin tins with paper liners; set aside.
- Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
- Add eggs, warm water, buttermilk, bacon grease, and vanilla, and mix until smooth, about 3 minutes.
- Scrape down the sides and bottom of bowl to assure batter is well mixed (it will be very liquidy but trust me, this is how it’s supposed to be).
- Fold in crumbled bacon, reserving about 2-3 tbsp. of bacon for sprinkling on top if desired.
- Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
- 8 oz. cream cheese at room temperature
- 1 stick of butter at room temperature
- 3-4 cups powdered sugar
- 2-3 Tbsp. milk
- 1/4 cup cocoa powder
- Cream together butter and cream cheese until smooth.
- Add in powdered sugar 1 cup at a time scraping the sides of the bowl down as you go.
- Mix in milk 1 Tbsp. at a time until the frosting is smooth and creamy. If it is too hard you can add in a bit more milk.
- Add in cocoa and mix to combine.
I know they sound like a weird combination, especially with the bacon grease in the batter, but trust me, the bacon and the chocolate works! It’s salty and sweet like a chocolate covered pretzel. In fact, I feel like I could have added in a little more bacon to the batter to give it more of a salty taste. They were definitely more of a novelty kind of cupcake that some people were a little nervous to try but if you can get people to try them it’s definitely worth it! They’ll be impressed!
Back at it after some WordPress problems that have kept me quite delayed. And first up now that I’m back up online is the long over due post of my biggest baking adventure to date.
When I was asked to make birthday cupcakes for a 40th birthday celebration, I’m not sure I realized what an adventure it would be. I was thinking maybe two dozen each of two different flavors like chocolate and vanilla. When I got to talking to the hostess she said there would be about 75 people at the party…wow, I knew this would be the biggest haul of cupcakes yet. And then once we ironed down flavors, I realized that it was going to be a little more complicated than I thought.
The hostess decided on a few flavors, some of which I had made before and some of which I hadn’t. Cookie dough, Hostess, and red velvet I had made before and peanut butter and white chocolate were completely new for me. And even thought these weren’t particularly tough recipes, I didn’t realize what making nine…that’s right nine dozen cupcakes was going to entail.
It look three days and possibly some tears and meltdowns. Because I’m never overly dramatic or anything (sense my completely sarcastic tone), I definitely didn’t flop down in my bed and cry to Boy Cupcake that I wasn’t going to finish them. Our conversation may have looked something like this:
Me: “I can’t do it. Whaaaaa”
Boy Cupcake: “What are you going to do, give them a hundred unfrosted cupcakes?”
Me: “Yes. Whaaaaa”
Boy Cupcake: “You have to finish them so get up and I’ll get you more ingredients for the frosting you messed up.”
Me: “Fine. Humph.”
See? Not overly dramatic at all. But in the end it was totally worth it all and our hostess was so extremely grateful and I was happy to make her happy. Besides, then I got to listen to her praise my cupcakes to other people at the party which I definitely don’t hate.