Key Lime Pie Cupcakes

Yay spring is here! For my favorite season I decided to make something citrusy and light. Many people love key lime pie so why not in a cupcake? I took all the components and made it into individual desserts. With a buttery crust, lime cupcake and lime custard filling, topped with coconut swiss meringue butter cream how can you go wrong? Hope you enjoy =]

Lime Cupcake-

Ingredients

• 2 cups cake flour
• 1 1/8 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• zest of 1 lime
• 1 stick unsalted butter, room temp
• 3/4 cup plus 1 tbs sugar
• 3 eggs, room temp
• 1/3 cup sour cream
• 1/2 cup fresh squeezed lime juice

Directions

Pre heat oven to 350 F and line 2 cupcake trays. Cream together the butter and sugar in an electric mixing bowl until thick and creamy. While the mixing, sift together the flour, baking powder, baking soda, salt, and lime zest. Set aside. Add in one egg into the butter and sugar mixture and mix until fully incorporated. Continue until you mix in all the eggs. In three parts, alternately add the flour mixture and the wet ingredient mixing each until combined. When finished, pour the batter into the prepared cupcake tins and bake for about 18 mins, or until the tops bounce back with touched. Cool on a wire rack for 5 mins and then remove from the tins.

Lime Custard Filling

Ingredients

• 1 package mascarpone cheese (8 oz)
• 3/4 can sweetened condensed milk
• 1/2-1 cup powdered sugar
• 4 oz freshly squeezed lime juice

Direction

Mix the mascarpone and condensed milk until combined. Add in the sugar a little at a time, alternating with the lime juice. The consistency should be thick and creamy, like the filling of a boston cream donut. Refrigerate while making the buttercream.

Coconut Swiss Meringue Buttercream-

Ingredients

• 4 egg whites, room temp
• 1 cup granulated sugar
• 3 sticks unsalted butter
• 1/2 cup coconut flakes
• 1/4 cup coconut cream
• 2 tsp coconut extract

Directions

Create a double broiler. Combine together the egg whites and sugar over a pot of simmering water, making sure that the mixing bowl with the mixture does not touch the water. Stir the mixture until too hot to touch. Remove the mixing bowl and attach to the electrical mixer with the whisk attachment. Whisk on medium-high speed until the egg whites start to look like marshmallow fluff, and has returned to room temperature. At this time, switch to the paddle attachment and begin to add the butter in pieces. Once you have completely incorporated the butter, add the coconut cream and extract until fully combined. Remove from the mixer and manually add in the coconut flakes.

Assembly 

Once the cupcakes have cooled, cut out the middle of each and spoon in the filling. Cover the hole with the piece you have removed from the top of each cupcake. With a spoon, dollop on about 2 tbs of buttercream in a rustic fashion. For presentation, sprinkle a bit of lime zest on each.