I had a pot luck to attend this afternoon and had no idea what to bring. Surprise, surprise I decided to flounce in with a batch of two dozen cupcakes. I’m not going to lie, I did go with one of those pre-made cake batter boxes that anyone can pick up at their grocery store (I was in a crunch for time and couldn’t run around picking up all of the proper ingredients), but I did not get the frosting to go with it. Instead I opted to make my own butter cream frosting and flavour everything lime.
3 Large Eggwhites
1 and 1/3 Cups of Water
1/4 Cup of Vegetable Oil
1 Tablespoon of Lime Juice
- Preheat the oven to 350°F and fit two dozen cupcake liners into muffin trays.
- Finely grate the lime to get enough lime zest and then squeeze the limes into a bowl for the juice.
- Blend the cake mix with the eggwhites, water, and vegetable oil together until smooth, then add in the lime zest and then add the lime zest and juice.
- Blend once again until everything is mixed in evenly.
- Pour the mix into the cupcake liners so that each one is filled to about 2/3 of the way.
- Bake in the oven for approximately 20 minutes.
- Poke a toothpick randomly through some cupcakes to determine if they are completely baked.
- Allow the cupcakes to cool completely before icing or else the icing will melt.
FROSTING
4 Cups of Icing Sugar
2 Tablespoons of Lime Juice
- Beat the butter until it has a whipped consistency and is smooth.
- Slowly mix in the icing sugar one cup at a time until everything is mixed evenly.
- Add in the Vanilla extract and mix again.
- Add in the table cream (the more cream you use, the smoother the icing, the less you use, the stiffer the icing) and beat until smooth.
- Add in the lime zest and juice and beat until smooth.
- Once the cupcakes are smooth, pipe the icing to cover the tops of each cake.
- Sprinkle a little bit of lime zest atop each cupcake for a final touch.
Voila! How easy was that? Now if you want to get “more” creative, you can always use any original batter that you may have and just add in the lime zest and juice to flavour. I had originally wanted to add a slice of lime and twist it to the top of each cupcake but decided in the long run that it would be overkill. So now I have a little plate full of sliced limes sitting in my fridge that I think I’ll just add to my water tomorrow morning.
This simple and delicious recipe yielded approximately 39 cupcakes, although you can change it to more or less depending on the sizes of the cupcake liners that you choose. I hope you enjoyed the recipe and let me know if you end up trying it out!
