Tuesday, April 5, 2011

Sweet Lime Cupcakes with Raspberry Frosting


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!


Ingredients:

Cupcakes

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
4 Eggs
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)


Raspberry Frosting

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.



49 comments:

  1. I think this is one of my favorite posts ever from you.... Epically beautiful and epically delicious!

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  2. These are gorgeous!! Now I really want to try sweet limes!

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  3. I would like a dress the color of your beautiful frosting. Better yet, I would like a dress made of your frosting. Imagine how popular I would be?

    You take some stunning food photographs.

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  4. Awww thanks everyone! I was pretty happy with this post too, especially the part where I ate a lot of cupcakes :)

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  5. Outstanding work, everything so well presented and what a delicious cupcake recipe.
    Sublime and so elegant.
    Lovely clicks too ♥

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  6. The frosting looks really great on these!

    But I have to admit what really caught my eye is that table cloth and those plates, oh my gosh, gorge! They're beautiful! I need to stock up on some good looking props like those!

    Great job on the photos and the cupcakes!

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  7. These cupcakes look so delicate and beautiful! Love the elegant slightly pale colours :).

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  8. Cupcakes looks damn pretty and elegant..awesome!

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  9. Wow! They look so delicious and BEAUTIFUL!

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  10. These sound delicious!! Might have to try this one out for an Easter dessert...

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  11. These sound and look absolutley fantastic! Your pictures are amazing! : )

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  12. I've never heard of sweet limes. They sound cool!
    PS - Just found your blog. Your pictures are GORGEOUS!! :)

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  13. Thanks you guys :) I definitely recommend them! If it is too hard to find sweet limes, normal limes or lemons would probably work just fine, might want to add another tablespoon of sugar though to counteract the tartness.

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  14. Wow Eva! Those cupcakes look absolutely amazing. It's also an extremely interesting combination. Rapsberries and limes - looking forward to adapting that into other recipes.

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  15. Gorgeous! I have never heard of sweet limes here before. Sounds great! I love the idea of the natural colour and flavour of the cupcake!

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  16. A beautiful example of cupcakerie (adorable word by the way!) These look incredibly tasty. Thanks for sharing!

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  17. Wow. My eating pattern is so boring. ~Mary

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  18. Those cupcakes look amazing! Gorgeous color, love the flavors! Cupcakerie at its finest :)

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  19. Wow... what a beautiful and tasty treat that is!
    Your photos truly deserve 5 stars!!!

    US Masala

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  20. OMG! I just could not take my eyes of all the picture.. I was going on and on looking at them.. wonderful work..

    will come back for recipes!

    would love for u to visit my blog
    Jabeen
    http://comeletseat.blogspot.com

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  21. Oh my word! These look amazing. And the photography is fantastic!!!!

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  22. Thanks so much everyone!!! I am so happy you are all enjoying the photos :D

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  23. Love the vibrant colors of the raspberries! You really do take such gorgeous photos :)

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  24. Oh Eva, this is such a happy cupcake! I love that raspberry frosting. It makes a smashing presentation. (Perfect on that tiled plate!) The raspberry is a nice combo with the lime cupcakes; buttermilk always makes a cake so tender!
    Lovely work!

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  25. Bravo! I'd have to have two. One to eat and one to put on a pedestal.

    Best,
    Bonnie

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  26. Thank you for your sweet comment on my blog!!! I absolutely love these pictures, they are gorgeous. These are some of the prettiest cupcakes I have ever seen. I love love love lime and raspberry together, these look wonderful.

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  27. These look so amazing; I can't wait to try the recipe! Would the frosting turn out the same with fresh raspberries or do you suggest sticking with the frozen ones?

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  28. Those are beautiful cupcakes!
    My parents said that 'back home', the oranges were green...and they were kinda of small and around - I think similar to those sweet limes you found. Yum!

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  29. Thanks all!

    @ Patricia: I think they could just as easily be made with fresh raspberries, but fresh raspberries would fit into 3/4 cup more compactly than frozen ones, so when you're measuring them make sure not to smoosh them down, otherwise you might have have too many raspberries in the frosting and it could turn out a bit thin.

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  30. Hi there,
    I just found your blog and really love it! Your images and recipes are gorgeous. These cupcakes are as well; I mean, the piping is just so cool!

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  31. these look absolutely delicious!!
    i love everything about your blog, from the recipes to the pictures!!
    i've never heard of sweet limes before! they sound interesting and i really want to try them.
    this is a great recipe, the two flavors do sound like they compliment each other very well.

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  32. These cupcakes are so beautiful, and I bet they're absolutely delicious! Sounds great :)

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  33. I made these and oh my gosh, yum :)
    I consumed so much icing.
    Definitely the best cupcakes I've ever made.
    Great recipe!
    I'm loving your blog :)

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  34. That's awesome, I am so happy you enjoyed them!!!

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  35. Hello, Eva. I just discovered your blog, which is so lovely. These beautiful cupcakes look absolutely mouth-watering! I would love to make for Easter and, in addition, would like to make as an 8- or 9-in. layer cake. Can this be done with recipe as is, or would some adjustments be needed?
    Thank you so much! :-)
    --bjay

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  36. Hi bjay! I think it could be done as a cake. The recipe for the cupcakes should be enough batter for an 8-inch cake but you should double the frosting recipe to make sure you have enough to cover the whole outside of the cake and put a layer of frosting in the middle. Let me know how it comes out for you in cake-form :o)

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  37. Eva, thanks so much. I cannot wait to try this--and will be sure to let you know how it comes out! :^)
    --bjay

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  38. I tried this with regular lime and blackberries, the flavors together turned out great. I just couldn't get the frosting exactly right. :[ But great recipe, thank you!

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  39. I'm glad you liked the recipe! The blackberry sounds like it would be lovely, too. Maybe blackberries have more moisture than raspberries and it threw off the frosting?

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  40. is this recipe for 12 cupcakes only?

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  41. It makes 18 cupcakes in a regular cupcake pan with 2 and 3/4 inch diameter cupcakes.

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  42. I love love love your blog. I am making these cupcakes as we speak but I am having some trouble with the frosting. Mine seems a bit separated and juicy. I mashed the raspberries so I am clueless. Do you think maybe I didn't let the butter melt enough? I am waiting to take it out of the fridge and I hope it will be better! thx so much!! :)

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  43. Hi Chelly! It sounds like the butter might have been too soft actually. If it is separating it is probably because the butter melted partially. Or, if there was a lot of ice attached to the frozen raspberries that could create a problem. Sometimes when food is in the freezer for a while excess ice builds up on the food, which can be tricky for frosting. Adding more powdered sugar would probably help counteract the separation problem because it would help absorb the excess water or melted butter. Hope this is helpful!

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  44. I made these for a baby shower and everyone loved them. Thanks for posting the recipe.

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  45. I'm happy that you liked them!

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  46. LOVE THIS!! Looks so delicious! I am trying a spin on the raspberry frosting today - Sadly I need them this morning and do not have any frozen raspberries in the house, but I do have extract! Thank you! New fan!!

    Jess @ www.homespunelegance.blogspot.com

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  47. Wow, These are gorgeous!! Love the red vibrant color frosting on top of the cupcakes, it's stunning and beautiful!

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