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TammyWright

i want cupcakes...

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or these...

 

Quote:
Key Lime Coconut Cupcakes with White Chocolate Frosting

 

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

2 eggs, at room temperature

1 teaspoon pure vanilla extract

1 heaping teaspoon grated key lime zest

1 1/2 tablespoons key lime juice (bottled or freshly squeezed)

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup buttermilk

1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)

 

For the Frosting:

5 ounces good quality white chocolate, chopped into small chucks

1/2 cup (1 stick) unsalted butter, room temperature

3 1/2 cups powdered sugar, sifted

Pinch salt

1/2 teaspoon pure vanilla extract

1 tablespoon key lime juice (bottled or freshly squeezed)

1/4 cup sour cream

Finely grated key lime zest, for garnish

Directions

Preheat oven to 325 degrees F.

 

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.

 

Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.

 

While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.

 

Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!

 

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Rated: 5 stars out of 521 Reviews

 

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Quote:
Originally Posted by dolcegirl01 View Post
So I would love a good recipe for buttercream frosting. I yearn to make those cucpakes with the beautiful piped icing on the top (much like grocery store cupcakes), but the most I ever get is messy smears (akin to what you get out of cans/tubs of frosting)--as anyone perfected this technique/recipe?

here is a recipe from wilton...they do all the cake decorating and even give classes at some michaels.

Buttercream Icing

Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need.

Source: 2003 Yearbook

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.

instructions

(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.

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Tammy-these recipes sound AMAZING! I love cupcakes so much that we are having them at my shower instead of traditional cake! Thanks for the recipes-too bad I am on a huge wedding diet! =(

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THose recipes sound great Tammy! You know, you could order a dozen and walk the 2 blocks there and back and be perfectly justified!

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What? are you ladies tryin' to kill me? I'm trying to look good for my wedding and BD pics. I cannot look at this thread with cupcake recipes till after May 23rd.

 

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