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Key Lime Cupcakes with White Chocolate Frosting and Salted Pistachios !!Yumm!!
Key Lime Cupcakes with White Chocolate Frosting and Salted Pistachios !!Yumm!!
- Recipe Submitted by Cool Whip on 09/07/2014
Category: Gifts, Kids, Chocolate, Cakes
Ingredients List
- Cupcakes:
- ¾ cups butter (softened)
- 1¾ cup granulated sugar
- 4 tablespoons key lime zest
- 3 eggs
- ¼ cup key lime juice
- 3 cups cake flour
- 1 teaspoon baking soda
- 1½ cup buttermilk
- Frosting
- â…” cups white chocolate chips
- â…“ cup whipping cream
- ½ cup butter (softened)
- 1 teaspoon vanilla extract
- 3½ cups icing sugar
- â…“ cup pistachios (shells removed, coarsely chopped)
Directions
Cupcakes:
1. Preheat oven to 350 F.
2. In a large bowl, combine butter, sugar, and lime zest until light and fluffy. Add eggs and lime juice and mix well.
3. In a separate bowl, combine flour and baking soda. Add â…“ of the flour mixture, mix well, then add ½ the buttermilk and mix well. Continue to add in alternating portions until all buttermilk and flour is added and mixed well.
4. Spoon into muffin paper-lined muffin pans, filling until almost full (they won't rise too much). Bake for 18 minutes or until a toothpick comes out clean. Allow to cool 10 minutes in muffin pans before transferring to a wire rack to cool completely.
Frosting:
1. Combine white chocolate chips and whipping cream in a microwave-safe bowl. Microwave on high for 30 second intervals, stirring to combine in between. You will need to repeat this 3-4 times, or until the cream-chocolate mixture is completely combined and smooth. Allow to cool completely.
2. In a medium bowl, beat together cream-chocolate mixture with butter and vanilla until completely mixed. Add icing sugar one cup at a time, until frosting is light and fluffy.
3. Ice cupcakes using a knife or an icing bag fitted with a 1-inch star tip.
4. Sprinkle with pistachios.
1. Preheat oven to 350 F.
2. In a large bowl, combine butter, sugar, and lime zest until light and fluffy. Add eggs and lime juice and mix well.
3. In a separate bowl, combine flour and baking soda. Add â…“ of the flour mixture, mix well, then add ½ the buttermilk and mix well. Continue to add in alternating portions until all buttermilk and flour is added and mixed well.
4. Spoon into muffin paper-lined muffin pans, filling until almost full (they won't rise too much). Bake for 18 minutes or until a toothpick comes out clean. Allow to cool 10 minutes in muffin pans before transferring to a wire rack to cool completely.
Frosting:
1. Combine white chocolate chips and whipping cream in a microwave-safe bowl. Microwave on high for 30 second intervals, stirring to combine in between. You will need to repeat this 3-4 times, or until the cream-chocolate mixture is completely combined and smooth. Allow to cool completely.
2. In a medium bowl, beat together cream-chocolate mixture with butter and vanilla until completely mixed. Add icing sugar one cup at a time, until frosting is light and fluffy.
3. Ice cupcakes using a knife or an icing bag fitted with a 1-inch star tip.
4. Sprinkle with pistachios.
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