Saturday, October 13, 2012

Mini Key Lime Pie

Hey guys! After fall and cold weather has washed over where i live, I get sudden cravings for making fruity baked goods! Wish is not so great since some fruits would be more expensive during the winter :( that is why I stay away from the blueberries. As you all know, lime is a very sour and bitter fruit. But when making them into a dessert, the strong flavors really make little things unique! Hope you get a chance to try this out! It is really worth it :) Follow me on this blog for more blog updates! Enjoy.

For the crust:

1½ cups graham cracker crumbs¼ cup sugar5 1/3 tbsp unsalted butter, melted

For the cupcakes:

3 cups cake flour1 tbsp baking powder½ tsp salt1 cup unsalted butter, at room temperature2 cups sugarZest of 1-2 limes4 large eggs, at room temperature1¾ cups buttermilk, at room temperature2 tsp vanilla extract2 tsp lemon extract

For Curd filling:
3 large eggs
¾ cups sugar
¼ cup freshly squeezed key lime juice
4 tbsp unsalted butter, at room temperature, cut into pieces

For topping:
1¼ cups heavy cream
6 tbsp confectioners’ sugarDash vanilla extract

  1. Preheat the oven to 350° F. Line two cupcake pans with paper 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 (bottom of a shot glass works very well). Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
  2. To make the cupcakes: Combine the cake flour, baking powder and salt in a medium bowl and whisk together; set aside. 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. Beat in the lime zest. Add the sugar  ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Combine the buttermilk and the vanilla and lemon extracts in scraping down the sides of the bowl after each addition. With the mixer on low speed, add the dry ingredients slowly just until incorporated.
  3. Divide the batter between the prepared paper liners, filling each about 3/4 of the way full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, and then transfer to a cooling rack to cool completely.
  4. While cupcakes are baking, make the lime curd. 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 (this should be done slowly to avoid curdling the eggs). Whisk in the butter a tablespoon at a time, stirring in each addition until completely incorporated. Continue to cook; scraping the bottom/sides of pan, until the mixture thickens and a spoon leaves a path when drawn through it. Quickly remove the pan from the heat and set aside. (This keeps up to 2 weeks in the refrigerator.)
  5. To assemble the cupcakes: Use a teaspoon and scoop out the center of the cupcake to make a hole fore the filling.  Discard the cones (or eat themJ). Fill each well with lime curd.  
  6. To make the whipped cream: Combine the heavy cream and confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form.  Blend in the vanilla and continue to mix until thickens. Transfer the whipped cream to a pastry bag fitted with a decorative tip. Pipe a rim of whipped cream around the top of each cupcake, leaving the lime curd filling exposed. Garnish with key lime slices if desired.

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