keylime raspberry cupcakes
SOOOO rich and creamy, and sweet and tangy. I LOVE Keylime pie and I love raspberrys...and cupcakes, so here is their love child. =)
prep time
35 Min
cook time
20 Min
method
Bake
yield
18 serving(s)
Ingredients
- - white cake recipe from : http://www.kingarthurflour.com/recipes/tender-white-cake-recipe
- 1/3 cup key lime juice( instead of vanilla and almond extract)
- - zest of 12 key limes
- - ( i used whole milk instead of yogurt)
- FROSTING
- 1/2 cup butter softened
- 7 - zested key limes, and the juice
- 1/4 cup lime juice
- 4 1/2 cups confectioners sugar
- 1/2 pint raspberries
- - optional: milk to reach desired consistancy
- CRUST
- 1 cup shredded sweetened coconut
- 2 cups crushed grahm crackers
- 1/3 cup melted butter
How To Make keylime raspberry cupcakes
-
Step 1CRUST!!!! use food processor to crush your crackers. Mix in your coconut. add the butter. push into the bottom of cupcake wrappers to forn a small crust. Cover with cake batter.
-
Step 2follow cake directions. then push a fresh raspberry into the center of your cake, right before baking.
-
Step 3frosting: ~Beat the softened butter first.
-
Step 4Slowly add the sugar one cup at a time until well incorporated.
-
Step 5add the lime zest and lime juice. continue mixing
-
Step 6add your raspberries and watch as your frosting becomes delightfully pink
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
French
Category:
Cakes
Tag:
#Quick & Easy
Tag:
#For Kids
Diet:
Vegetarian
Keyword:
#raspberry
Keyword:
#lime
Keyword:
#Cupcakes
Keyword:
#key
Method:
Bake
Ingredient:
Flour
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