Lime Cup Cakes

I whipped up a quick batch of lime cupcakes at the birthday request of my husband. 

 Everything came together nice and limey! 

1 1/2 cups Pastry Flour

3/4 cup Sugar

1/2 tsp Salt

2 tsp  Baking Powder

Blend the dry ingredients together in a medium bowl. No KitchenAid today, I used my wonderfully portable handheld mixer... Putting the bowl in the sink while mixing helps diminish flour/sugar/butter splattering!

3tbl Melted Butter

2 tbl Oil

2 Whole Eggs

1 tsp Fresh LIme Zest

 Add to the dry ingredients and mix on medium speed for about 1 minute, making sure everything is smooth and creamy.

3/4 cup Whole Milk

Juice of One lime (2tbl-ish)

Add this in two batches, mixing between.  

Scoop into muffin tins and bake for 15-18 minutes at about 350F.

After the cakes cooled I topped them with a little lime syrup

1/4 cup hot water  

1/4 cup sugar

Melt sugar in hot water and cool

Juice and Zest of 1 lime

add juice and zest

(Use a spoon to turn and scrape the inside of the lime to get as much juice as possible)

Lastly I piped on quick buttercream frosting

4 cups Powdered Sugar

1/2 lb Butter

2 oz Cream Cheese

2tbl- 1/4 cup Lime Juice

2 tbl Sour Cream (helps cut the sweetness)

few drops green food coloring

(This recipe makes about double what you'll need for a dozen cupcakes.  Omit the lime juice and food coloring at first. Only add them to 1/2 the frosting.  The other plain half save/freeze for future projects)

I was a little hasty in making this part... You should cream the butter, sugar, and cheese together until smooth then thin out with lime juice and sour cream until its how you like it. Without regard to these rules, I put everything together in one step... at first all seemed alright..although as the frosting sat, the frosting separated. Only slightly, but enough to be noticeable.

All in all tasty, but should've taken my time with the frosting.. Next time!

Happy Birthday to my wonderful husband!