Last post I talked about all the fun things I like to look at in my local Mexican grocery store, and sweet limes are one of them. I saw them in the produce bin and at first I thought they were lemons, until I saw the giant sign above them labeled "sweet limes". I was intrigued, and I looked them up on my phone and found out that they really are actually limes, not lemons, and that they're much sweeter than normal limes, so much so that they can be eaten raw from the plant like an orange or a tangerine. I picked up several of them and started brainstorming about what to make. I thought about limeade, but was craving a baked good of some sort. I realized I hadn't made cupcakes in a while, so I decided to try and make a batch with the sweet limes and the raspberries I had in the freezer. The result was a wonderfully decadent batch of cupcakerie. The flavors from the lime and the raspberry complement each other verrrry well, and the frosting is nice and creamy, too. I decorated these using the same frosting technique from my Taro Cake post, except the frosting tip was a size 5 (medium-sized) closed star tip rather than a large one. These were a blast to make and even more fun to eat, I brought them to my friend's kickball game this weekend and they were thoroughly enjoyed by all!
3 Cups Self-Rising Flour
2 Cups plus 1 Tablespoon Ultrafine Sugar
1 Cup Unsalted Butter, at room temperature
1/3 Cup Whole Milk
1/2 Cup Buttermilk
1 Tablespoon Vegetable Oil
1 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
Grated Zest from 2 Sweet Limes (about 2 tablespoons)
Juice from 4 Sweet Limes (about 4 tablespoons)
3 and 1/2 Cups Powdered Sugar
1 Cup Butter, softened
3/4 Cup Frozen Raspberries
Let the raspberries defrost while you prepare the cupcakes. Preheat the oven to 350 degrees Fahrenheit. In a medium sized bowl, mix together the flour and salt and then set it aside. In a large bowl, cream together the cup of butter and ultrafine sugar until well blended.
Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract, vegetable oil, lime zest, and lime juice and mix until combined. Gradually begin to add the flour mixture to the butter mixture, alternating with adding the whole milk and buttermilk, until the mixture is just blended.
Fill the lined cupcake tins about three-fourths full and bake for 12-15 minutes, or until a toothpick stuck into the middle of a cupcake comes out clean. Remove the cupcakes from the pan and allow them to cool for at least 30 minutes before frosting.
To make the frosting, crush the defrosted raspberries into a jelly using a potato masher. Then mix them with the butter in a large bowl until well blended. The mixture may get stuck in the mixer's whisks, like in the photo below. If that happens just turn off the mixer and use a spatula to push the mixture off the whisks and back into the bowl.
Add the powdered sugar, about a cup at a time, mixing well after each addition. When the mixture is entirely blended, it should be refrigerated for 10 minutes to help it gain back some firmness before frosting.
To frost the cupcakes, use the frosting method in this video, while using a size 5 closed star frosting tip, (or any other medium-sized star or closed star frosting tip), and continue around in a circle until the entire top of the cupcake is covered.