Thanks to all those who contributed fabulous items to our service auction!
We had a fun fiesta and shared a lot of laughs!
Also a big thanks to Kate McKinley for being our auctioneer...we couldn't have done it without you!
Let us know how it went goes with your service swap, and we hope you all enjoy your winnings!
Some of you asked about the recipe for the yummy Lime Cupcakes, so here it is!
It's taken and adapted from here.
Ingredients
For the cupcakes:
3 cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zested and juiced
½ tsp. vanilla extract
1 cup buttermilk
For the frosting:
2 cups sugar
8 large egg whites
Pinch fleur de sel (coarse salt)
1½ cups (3 sticks) unsalted butter, at room temperature
2½ tbsp. freshly squeezed lime juice
Directions
- To
make the cupcakes, preheat the oven to 325˚ F. Line two cupcake pans
with paper liners. In a medium bowl, combine the flour, baking powder
and salt; stir with a fork to blend. In the bowl of a stand mixer
fitted with the paddle attachment,
cream together the butter and sugar on medium-high speed until light
and fluffy, 3-5 minutes. Blend in the eggs one at a time, mixing well
after each addition and scraping down the sides of the bowl as needed.
Beat in the lime zest, lime juice and vanilla. With the mixer on low
speed, mix in the dry ingredients in three additions alternating with
the buttermilk, beginning and ending with the dry ingredients. Beat
each addition just until incorporated.
- Divide
the batter between the prepared cupcake liners, filling each about ¾
full. Bake 20-24 minutes, or until a toothpick inserted in the center
comes out clean. Let cool in the pan 5-10 minutes, then transfer to a
wire rack to cool completely. If desired, brush the cooled cakes with
tequila to emphasize the true margarita flavor.
- To
make the frosting, combine the sugar, egg whites, and salt in a
heatproof bowl set over a pot of simmering water. Heat, whisking
frequently, until the mixture reaches 160° F and the sugar has
dissolved. Transfer the mixture to the bowl of a stand mixer fitted
with the whisk attachment. Beat on medium-high speed until stiff peaks
form and the mixture has cooled to room temperature, about 8 minutes.
Reduce the speed to medium and add the butter, 2 tablespoons at a time,
adding more once each addition has been incorporated. If the frosting
looks soupy or curdled, continue to beat on medium-high speed until
thick and smooth again, about 3-5 minutes more (don’t worry, it will
come together, though it may take a very long time!) Stir in the lime
juice and mix until fully incorporated and smooth.
- Keep
buttercream at room temperature if using the same day, or transfer to
an airtight container and refrigerate up to 3 days or freeze up to 1
month. Before using, bring to room temperature and beat with paddle
attachment on low speed until smooth again, about 5 minutes. Frost the
cooled cupcakes with the buttercream. Garnish with lime zest and lime
slices as desired.
