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Fluffy Lime Cupcakes with Lime Whipped Cream

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

Fluffy Lime Cupcakes with a lovely topping alternative — Lime Whipped Cream!

Ingredients

  • FOR THE CUPCAKES:
  • 2-¼ cups Cake Flour
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Salt
  • 1-¼ cup Buttermilk
  • 4 whole Large Egg Whites At Room Temperature
  • 1-½ cup Sugar
  • 1-½ Tablespoon Fresh Lime Zest
  • ½ cups Unsalted Butter, At Room Temperature
  • 1 Tablespoon Fresh Lime Juice
  • 1 teaspoon Key Lime Extract
  • FOR THE WHIPPED CREAM:
  • 1 cup Heavy Cream, Chilled
  • 2 Tablespoons Sugar
  • 1 Tablespoon Fresh Lime Zest
  • Optional Garnishes: Fresh Lime Zest, Fresh Lime Slices

Preparation

Preheat oven to 350˚ F. Line two 12-count cupcake pans with paper liners.

In a medium bowl, sift together the cake flour, baking powder and salt. Set aside. Whisk together the milk and egg whites in another bowl and set aside.

Put the sugar and lime zest in a mixer bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and with the paddle attachment beat at medium speed with a stand mixer until ingredients are light and fluffy. Beat in the extract and lime juice, then add one third of the flour mixture, still beating on medium speed. Mix in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, mixing until the batter is well mixed, then add the last of the dry ingredients. Continue beating the mixture for another few minutes to ensure that the batter is thoroughly mixed and well aerated.

Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch and a toothpick inserted in the center comes out clean. Allow to cool in the pans for a few minutes, and then transfer the cupcakes to a wire rack to cool completely.

While cupcakes are cooling, prepare the whipped cream. Using a standing mixer fitted with the balloon whisk attachment, whip the chilled heavy cream on high until it just holds stiff peaks. Slowly sprinkle in the sugar until you reach a thick consistency. Add in the zest and whip until combined.

Fill a piping bag with a fitted tip. Pipe the whipped cream onto the tops of cooled cupcakes. Garnish with additional lime zest and lime slices.

2 Comments

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Profile photo of Nancy @ Coupon Clipping Cook

Nancy @ Coupon Clipping Cook on 7.12.2011

Great job on this recipe! and the photo of this cupcake is beautiful!

Profile photo of Emily@ So Domesticated

Emily@ So Domesticated on 7.11.2011

These look very refreshing!

One Review

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becky lynn on 8.11.2011

Wow! Those are the lightest, yummiest cupcakes I think I have ever made…I went one step further with them and added fresh picked huckleberries. Very good recipe!

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