goodness me, what a week of delicious food its been! so delicious i haven’t had the time to blog about it – lucky my camera has a photographic memory. so as you know, i’ve been baking cupcakes like mad, and i generally get a call from my mum around 9pm on her work tea-break aka ‘cupcake testing time’. so when the phone rang at 9pm on this fine Tuesday night, the night i sent her off with a batch of these babies, i was eager to hear what her co-workers, and in turn my new customers, thought. well…it was a resounding ‘MMM’ – they loved them! the best flavour yet. this makes me glad, as i thoroughly enjoyed making each component of the cupcake, mainly because it involved me taste testing along the way. it was also nice to deviate from the stock-standard red velvet with sugared icing-esque flavours that you commonly find (not that theres anything wrong with that or any other generic flavour, i just like a bit of individuality and experimentation).
they are a bit of work to assemble/prepare, but oh-so-worth-it, trust me, especially when you bite into the cupcake and find the little lime curd ‘surprise’ inside (quote unquote the Aussie Post employees). the simple, buttery vanilla cupcake from Magnolia, the tart lemon curd, and the cracker-crumb cream cheese frosting altogether is like a party in your mouth, and really only you are invited. i sorta mushed together recipes from all over the shop to end up with the perfect little lime cheesecake cupcake – enjoy.
(for the lime curd from shemakesandbakes)
-1/4 cup lime juice
-zest from 2 limes
-1 egg @ room temp
-2tblsp + 2tsp caster sugar
-60g butter, softened
here’s what you do…
1. whisk all ingredients except for the butter together in a heatproof bowl on top of a simmering saucepan of water (this double-boiler method ensures no lumps, and a smooth, creamy consistency). keep whisking until mixture thickens and can coat the back of a wooden spoon.
2. remove from heat and whisk in the butter, straining into a bowl and covering immediately to avoid a skin forming. place into the fridge to cool down.
(for Magnolia’s ~24 cupcakes – i halved the recipe and it still made around 16 cupcakes)
-1.5 cup self-raising flour
-1.25 cups plain flour
-225g butter, softened
-2 cups caster sugar (give raw caster a shot)
-4 large eggs, at room temperature
-1 cup milk
-2 tsp pure vanilla paste (don’t scrimp on this part)
here’s what you do…
1. preheat oven to 170°C (my oven is new and strong – 160 was hot enough) and line your cupcake/muffin tin with liners
2. in a small bowl, sift both flours and set aside.
3. in a large bowl, cream the butter until smooth. add sugar gradually and beat for ~3min, or until fluffy.
4. add eggs one at a time, beating well after each addition. add the dry ingredients in 3 parts, ensuring you split the 3 additions up with the milk and vanilla mix in between (so it should go flour, milk, flour, milk, and end with flour) NOTE: do not overbeat, whatever you do! beat on low speed and only beat until ingredients are just incorporated.
5. spoon the mixture into the cupcake liners, either using a large ice cream scoop, or do what i do and measure out 3 tblsp per liner, making sure they are evenly filled. this will ensure even baking! bake until a skewer inserted into the middle comes out clean, around 15 minutes.
6. remove the cupcakes from the tin immediately to avoid the buttery-goodness seeping through the liner and place onto wire rack to cool completely.
(for the cracker-crumb frosting from thecupcakeproject)
-60g butter @ room temp
-225g cream cheese @ room temp
-2 cups pure icing sugar
-2 tsp vanilla paste
-1 1/3 cup wheaten biscuits, finely processed (or graham crackers, or any other biscuit you like as a cheesecake crust)
here’s what you do…
1. mix butter and cream cheese with beaters until light and fluffy.
2. mix in the icing sugar gradually, followed by the vanilla and then the crackers.
to assemble cupcakes…
1. using a melon baller, cupcake corer or just your everyday paring knife, cut a small section of the cupcake out from the middle, and either trim it down to replace it once the cupcake is filled, or do what we did and eat little mouthfuls of it with the left over curd/icing
2. spoon a tiny amount of lime curd into the hole you’ve just made, making sure you dont overfill as we are also piping icing onto the cupcake and you want it to stick down nicely.
3. pipe the icing onto the cupcake as you please – and top with a bit of lime zest to finish it off. voila!