Wednesday, April 20, 2011

Key Lime & Chocolate Malt Cupcakes

I have so much to tell you....
But until I have time to sit down and play catch up, please enjoy a couple cupcakes while you wait!

I made these for a family gathering last weekend....FROM SCRATCH!!!  My co-worker, Anna, would be so proud of me  (plus, she's the one to thank for the recipes)  I'm a self-proclaimed Boxed-Cake Baker.  Well, not any more!

Enjoy, my friends!

Key Lime Cupcakes
Makes 12
Cupcakes:
-         1 cup all purpose flour
-         ¾ cup self-rising flour
-         ½ cup (1 stick) unsalted butter, room temperature
-         1 ¼ cups sugar
-         2 large eggs
-         2 ½ tablespoons fresh lime juice
-         1 tablespoon finely grated lime peel
-         ¼ teaspoon neon-green food coloring
-         ¾ cup buttermilk
Frosting:
-         1 8-ounce package cream cheese, room temperature
-         1 ½ cups powdered sugar
-         ½ cup (1 stick) unsalted butter, room temperature
-         1 tablespoons finely grated lime peel
-         ½ teaspoon vanilla extract

Cupcakes: Preheat oven to 350. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
            Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.
Frosting: Beat all ingredients in medium bowl until smooth. Spread over cupcakes.


 Chocolate Malt Cupcakes
Makes 12 cupcakes
For cupcakes:
-         1 ounce good-quality semisweet chocolate, finely chopped
-         ½ cup hot brewed coffee
-         1 cup granulated sugar
-         ¾ cup plus 1 tablespoon unbleached all-purpose flour
-         ½ cup unsweetened cocoa powder (not Dutch process)
-         Generous ½ teaspoon baking soda
-         ¼ teaspoon baking powder
-         Scant ½ teaspoon salt
-         1 large egg
-         ¼ cup canola oil
-         ½ cup buttermilk
-         ¼ teaspoon pure vanilla extract
For frosting:
-         2 cups powdered sugar
-         1 tablespoon unsweetened cocoa powder (not Dutch process)
-         1/3 cup malted milk powder, such as Carnation or Horlicks
-         9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature
-         2 tablespoons boiling water
Preheat the oven to 300 degrees Fahrenheit. Line 12 cups of a muffin tin with paper liners.

Place the chocolate in a medium bowl with the hot coffee. Let stand, stirring occasionally, until the chocolate is melted and the mixture is smooth and opaque.

In another medium bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt, and whisk to combine well.

In a large bowl, beat the egg with an electric mixer until it is pale yellow in color, about a minute or two. Slowly add the oil, buttermilk, and vanilla extract, beating to combine well. Slowly add the melted chocolate mixture, and beat to thoroughly combine. Add the dry ingredients, and beat on medium speed until the batter is just combined. Using a rubber spatula, scrape the sides of the bowl and briefly fold the batter to be certain that all of the dry ingredients are incorporated.

Divide the batter evenly among the 12 prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool the cupcakes for 15 minutes in the pan; then gently transfer them to a rack to cool completely. They are very delicate and tender, so take care.

When the cupcakes are cool, make the frosting. In the bowl of a food processor, combine the powdered sugar, cocoa, and malted milk powder, and process to mix well. Add the butter, and process to blend. Stop the motor, and scrape down the sides of the bowl with a rubber spatula. Then, with the motor running, add the water. Process briefly, until the frosting is smooth. Frost the cupcakes in loose swirls, and serve.


While both were delicious, the Chocolate Malt ones were by far the favorites!

For More AMAZING Cupcakes visit

4 comments:

  1. I am making those key lime cupcakes as soon as lent is over!!! Look so good, how many points do you think those bad boys are? ;)

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  2. These look fantastic! I LOVE cupcakes~even PHOTOS of cupcakes... :)

    ReplyDelete
  3. Yum! They both look divine!
    Thanks for joining us on Cupcake Tuesday!
    ~Liz

    ReplyDelete
  4. Ok, those lime ones look amazing. I am such a sucker for anything lime-flavored. Gonna have to try them out now.

    ReplyDelete

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