Wednesday, August 25, 2010
Monday, August 16, 2010
Summer is almost over and I have not:
Had good grilled chicken, or steak, or anything
Had a snowball
Gone on vacation
Had a huge cookout with friends
Eaten crabs more times than I can count
Had ice cream almost every night
Gone to the beach just about every day for the last 3 months
Had large family dinners, thanks to my partner-in-crime, Uncle Bubba
What have been some of your summer favorites?
Saturday, August 14, 2010
Key Lime Pie Cupcakes (a bit time intensive, but more than worth it, trust me):
Graham Cracker Crust:
Prepare two muffin pans with liners.
1 1/2 cups crushed graham cracker crumbs
1/4 cup granulated sugar
4-6 T melted unsalted butter
In a food processor, blend together graham cracker crumbs and sugar. Add 5 T melted butter. Pulse a few times. If it seems like it needs more butter add the remaining T. Distribute evenly among cupcake liners and press to form a shell.
2 ¼ cups cake flour
1 T baking powder
½ tsp salt
½ cup unsalted butter, at room temperature
1 ½ cups granulated sugar
2 egg whites
1 tsp vanilla
½ cup milk
½ cup buttermilk
1 T lime zest (I omitted this, to keep the cupcakes from becoming too lime-y)
Preheat oven to 350°F.
Combine flour, baking powder and salt in medium bowl; set aside.
Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy.
Add egg whites, beating well after each addition. Add eggs, beating well after each addition.
Add lime zest, if using. Beat until blended.
Combine milk, vanilla, and buttermilk in a small bowl together. Whisk until incorporated.
With electric mixer at low speed, add flour mixture alternately with milk mixture, beating well after each addition. Pour batter evenly into prepared pan. Best to use a ice cream scoop. Place right on top of the graham cracker crust. (I had enough extra batter to fill a 9x5" loaf pan. baked for 30 min)
Bake 20-22 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pan on wire rack 10 minutes. Remove from pan and allow to cool completely on rack.
Key Lime Pie Filling
8 oz mascarpone cheese, at room temperature (I'm sure cream cheese would work as well)
5 oz key lime juice
9 oz sweetened condensed milk (this is such an odd amount. I used almost a full can (14oz))
Place all ingredients in a mixer fitted with a paddle attachment.
Mix on low for 30 seconds. Increase speed to medium and blend for 2 minutes.
Place in a separate bowl and place in fridge for 2 hours.
Key Lime Buttercream Frosting
1/2 lb. (2 sticks) unsalted butter, at room temperature
1/2 lb. shortening (Crisco)
2 lbs. powdered sugar
3-4 TBSP key lime juice, and most likely more to thin out frosting
Place the butter in a large mixing bowl. Cream together with Crisco.
Add 4 cups of the sugar and key lime juice.
On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
If too thick, thin with more key lime juice. You can also use more lime juice if you want a more tart flavor. But remember you already have lime in the filling.
Take key lime pie filling and place into a pastry bag fitted with a small tip. Take tip and place into cupcake squeeze filling into cupcake using the cone method (search on google if not sure). Frost cupcake (there will be a ton left over, so eat it with a spoon) and sprinkle with crushed graham crackers.