Recipe for Friday, April 29th, 2011:
Coconut Key Lime Cupcakes with Key Lime Curd Buttercream
Recipe via Restless Chipotle
Prep time: unknown
Bake time: 20 minutes
Serves: 30 cupcakes
Ingredients [Coconut Key Lime Cupcakes]:
- 3 sticks unsalted butter, room temperature
- 2 cups sugar
- 5 large eggs at room temperature
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cup buttermilk
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 1/2 cups sweetened, shredded coconut
Ingredients [Key Lime Curd]:
- 1 cup white sugar
- 5 egg yolks
- 1 cup key lime juice
- 1/2 c unsalted butter, chilled
Ingredients [Key Lime Curd Swiss Buttercream]:
- 1 3/4 cups sugar
- 5 large egg whites
- 4 sticks unsalted butter, cut into pieces
- 1 teaspoons pure vanilla extract
- 1/4 cup lime curd
(A conversion table can be found here.)
Preheat the oven to 325 degrees F. Put cupcake liners in 30 muffin cups.
In the bowl of an electric mixer cream the butter and sugar about 5 minutes, until light and fluffy. Switch to low speed and add eggs, one at a time, beating until well blended.
Mix the flour, baking powder, baking soda, and salt in a large bowl. Set aside.
Using a blender at high speed mix the coconut with the buttermilk until smooth. Stir the flavorings into the buttermilk mixture. With the mixer on low add 1/3 of the flour and mix well. Add 1/2 of the buttermilk and blend. Repeat, adding the flour in 3 parts and the buttermilk in 2 parts.
Fill each muffin cup 3/4 with batter. Bake for 20 minutes, or until a toothpick comes out clean. Cool for 15 minutes and then hollow out the middles carefully with a sharp knife. Be careful not to break through the bottoms or sides.
Make curd: Mix the sugar and egg yolks. Whisk in the lime juice. Microwave, stirring every minute, until the mixture is thick and coats the back of a spoon. Remove from microwave and stir in butter a little at a time. Refrigerate until thick and cool.
Make frosting: Beat the sugar and egg whites together in a heat proof bowl of an electric mixer. Set the bowl over a pan of simmering water and whisk until the sugar dissolves and the egg whites are hot to the touch. This takes maybe two or three minutes. Ensure that there is no graininess by rubbing the egg whites between your fingers. Place the bowl on the mixer with the whisk attachment and beat on high until the mixture is cool, about 10 minutes. It should be holding stiff peaks. Add the butter a square at a time and beat well after each addition. Beat until smooth and all the butter is incorporated. Add the paddle attachment and beat on low for a few minutes. Fold in lime curd.
Fill hollows of cupcakes with chilled key lime curd and top with buttercream. Keep refrigerated. Let come to room temperature before serving.