In honor of St. Patrick's Day...
The Bull's GREEN Solo Cup Party this Friday night...
I'm blogging something green every single day this week!!!
My neighbor, Laurie, posted on Facebook earlier this week that I should feature Key Lime Pie as one of my "green" things for the week. This chick is CRAZY AWESOME in the kitchen.
So...Laurie...THIS ONE'S FOR YOU!!!
Key Lime Pie Cupcakes!!!!
For Lime Curd:
Recipe adapted from Allrecipes
-1 cup sugar
-1/4 cup butter
-3/4 cup fresh key lime juice (if you want a less tart curd, use regular limes)
-1 tsp flour
-2 eggs, beaten (in a medium bowl)
Place the sugar, butter, lime juice, and flour in the top of a double boiler. Stir over medium-high heat until butter melts. Mix 2 tablespoons hot lime mixture slowly into the beaten eggs and whisk vigorously to blend.
Reduce heat to medium until water simmers under double boiler.
Slowly whisk egg mixture into the lime mixture. Whisk vigorously to keep egg whites from cooking. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 15 to 25 minutes.
Pour mixture through a strain to remove bits of leftover flour or cooked egg. This will give you a really smooth curd.
Cool slightly and spoon into covered container. Refrigerate several hours before using.
For Cupcake Crusts:
-2 sleeves graham crackers (18 crackers)
-1/2 cup butter (1 stick), melted
-2 Tbsp sugar
Pulse graham crackers in a food processor until you have fine crumbs. Pour into a bowl and mix with butter and sugar until well combined. Put a Tbsp of crust mixture into the bottom of each cupcake liner (already in cupcake tin) and press down well. I use the bottom of a squeeze bottle and it makes this SUPER quick.
Bake 3- 4 min. You will have extra.
-French vanilla cake mix and ingredients to make it (I like Betty Crocker)
-1 tsp lime zest (optional)
Prepare cake mix according to package directions, substituting whole milk for the water and adding the lime zest.
(I also use whole eggs instead of whites if called for.)
Pour batter into cupcake liners, on top of crusts, and bake according to package directions. Allow cupcakes to cool completely on a wire rack.
To assemble cupcakes, cut a conical hole out of each cupcake, or use a handy dandy cupcake punch.
Fill with lime curd.
Top with Stabilized whip cream (double the recipe for 24 cupcakes!) and a lime wedge. Add a sprinkle of extra graham crust if desired.