Wednesday, January 9, 2013
I made a couple of batches of this Key lime cupcake recipe, one with regular limes, one with lemons. I filled both batches with lime curd, using this recipe. The curd recipe is so easy and seems relatively foolproof. For the frosting, I used the recipe that accompanied the cupcake recipe. However, I split the extract amount so that it was half vanilla and half coconut. For half of the cupcakes, I sprinkled coconut on top. With this project, I used the remainder of the limes I'd purchased for holiday baking in December. Now I have a few lemons to convert into something tasty.