I’ve been on quite the citrus kick lately – and these key lime toasted coconut cupcakes definitely continue the trend. No real surprise I wanted something light and refreshing since the temperatures topped out at 95° F this afternoon. Waaaaaay too early in the year for this but the forecast calls for about a 30° drop by next weekend so I think I can manage. Key limes… coconut… light… refreshing… it all comes together to make me want a tropical vacation!
I hope everyone had a glorious Easter weekend. I know there was lots of fun and food in the Repressed Pastry Chef’s household that’s for sure! Besides the obligatory egg-hunt (did we find them all? LOL) and baskets filled with candy we enjoyed some festively decorated lemon buttermilk cupcakes that I adapted from a Culinary Institute of America recipe. They’ve got lemon juice and lemon zest but are definitely not overtly lemony in flavor. DH and the kids are not huge fans of lemon but they loved these cupcakes so maybe that’ll convince some of you “on the lemon-fence” sitters to give this one a try!
These are just standard vanilla cupcakes with vanilla buttercream icing. The recipe for the cake can be found here. The recipe for the icing can be found here.
Have a great St. Patrick’s day. Even if you are into green beer, I won’t hold that against you! LOL
I’m thankful for each and every one of you who takes the time to read my blog :) Happy Thanksgiving!
Yes it’s Tuesday but there’s no Tuesday’s-with-Dorie recipe for me. It’s been a very hectic week – moreso than usual – and when I saw what the TwD recipe was, it was more involved and more time consuming that I could handle. So, sorry to say, no TwD for me. Consider this a “by-week” (or is it “bye-week”? maybe “buy-week”? Hey, I like actually really that last one!). But I did make something… chocolate cupcakes with 7-minute frosting :)
I recently read an article in the Washington Post about Cupcake Wars. Turns out the winner was a chocolate cupcake with chocolate ganache icing from Georgetown Cupcake. Since the article included the recipe I thought I’d go ahead and make it to see if it was really ‘all that and a bag of chips’. Feeling rather ambitious I decided to do a whipped cream type of filling and make these into something more resembling Hostess Cupcakes. I remembered quite a while back reading a blog post about making your own Hostess Cupcakes, Devil Dogs and Ring Dings. I searched and searched and searched… and finally found it right here. The recipe for the filling was actually 7-minute frosting.
Having never made 7 minute frosting before, I went for it with gusto. But somewhere between baking the cupcakes, waiting for them to cool, searching for the filling recipe and making the 7 minute frosting for the filling, well, all I can say is that my “get up and go” simply “got up and went”. So I never got to part of my grand plan where I was to make the ganache. Instead… I frosted the cupcakes with the 7 minute frosting. It was a big hit with the Hubs and the Kids because they said it tasted like marshmallow fluff. Unfortunately I really did not like this “frosting” at all. But it’s very popular and for some people it’s their absolute favorite home made frosting. So if you’ve never tried, it, you really should. I mean, what have you got to lose… besides seven minutes bwaaaaaaaaaaaahahahaha I crack me up :)
Oh, and truth-be-told, the chocolate cupcakes themselves were nothing remarkable.
Have a delicious day!
