Lime Cupcakes Alongside Swiss Lime Buttercream

 

Tender white Lime Cupcakes amongst Swiss Lime Buttercream together with simply the correct amount of zing from the lime juice

These were supposed to endure Cherry Cupcakes amongst Lime Buttercream (riff on Cherry Limeade) – but sometimes recipe evolution simply doesn’t travel out equally planned.  It’s all practiced because these cupcakes are wonderful!  A light, fluffy white cake flavored amongst lime juice together with zest giving them a bright, fresh zing.

I’ve ever wanted to attempt making Swiss Buttercream thus I was thrilled to in conclusion larn the chance.  I dearest regular buttercream frosting, together with cream cheese frosting but am non a large fan of high-ratio shortening filled frosting.  Frosting, no affair what kind, tin sometimes sense of savor cloyingly sweetness together with overpower the cake.

Swiss Buttercream is lite together with fluffy, almost similar whipped topping, but it’s completely stable.  It won’t melt similar whipped cream together with holds it’s gorgeous smoothen ribbons together with shiny appearance.  This could endure the perfect filling for macarons – can’t hold off to attempt it!

 The buttercream is made past times combining granulated carbohydrate together with egg whites over a double-boiler of gently simmering water.  Once the carbohydrate is dissolved together with the egg whites give 160 degrees, you lot whip them into to potent peaks.  Next add together flavoring together with butter, simply a petty at a time.  There are times when you lot intend the frosting has curdled but together with then it magically finds it’s agency together with you lot are left amongst a smooth, shiny, buttery frosting.

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Lime Cupcakes amongst Swiss Lime Buttercream

Tender soft lime infused cupcakes

Course:

Cupcakes, Dessert

Author: Tricia

Ingredients

For the cupcakes:

• 
  3
  large egg whites,
  room temperature
  


• 
  1/3
  cup
  whole milk,
  room temperature
  


• 
  1
  teaspoon
  pure vanilla extract
  


• 
  1 1/2
  cups
  cake flour
  


• 
  3/4
  cup
  granulated sugar
  


• 
  2
  teaspoons
  baking powder
  


• 
  1/2
  teaspoon
  salt
  


• 
  8
  tablespoons
  unsalted butter, cutting into 8 pieces
  


• 
  1
  tablespoon
  lime zest
  


• 
  2
  tablespoons
  lime juice
  

For the Swiss lime buttercream:

• 
  1
  cup
  granulated sugar
  


• 
  4
  large egg whites
  


• 
  Pinch
  of fleur de sel,
  or other coarse salt
  


• 
  1 1/2
  sticks unsalted butter
  room temperature
  


• 
  3
  – four tablespoons fresh lime juice
  


• 
  1/4
  cup
  powdered sugar,
  only if needed to give the desired consistency together with sweetness
  


• 
  Garnish amongst lime slices together with zest if desired
  

Instructions

To laid upward the cupcakes:

1. 
   
   Line a cupcake pan(s) amongst newspaper liners. You volition postulate 12 or thirteen lines. Preheat oven to 350 degrees.
   
   


2. 
   
   In a large standard loving cup amongst a pouring spout, whisk together the egg whites, milk, together with vanilla. Set aside.
   
   


3. 
   
   Using a stand upward mixer fitted amongst the paddle attachment, blend the flour, granulated sugar, baking pulverisation together with tabular array salt on depression for near xxx seconds. With the mixer running, add together the butter 1 acre at a fourth dimension until incorporated together with the mixture resembles moist crumbs.
   
   


4. 
   
   Add all but near 1/2 loving cup of the egg mixture together with blend simply until combined. Increase the speed to medium-high together with rhythm out until lite together with fluffy, near 1 minute. Add the remaining 1/2 loving cup of egg mixture inwards a tedious stream. Scrape downwards the sides together with rhythm out on medium-high until good blended. Add the lime zest together with juice together with mix simply until incorporated.
   
   


5. 
   
   Scrape the batter into a large Ziplock pocketbook together with snip off i corner amongst scissors. Pipe the batter into the liners, dividing evenly betwixt 12 or thirteen cupcakes. I made 12 but they were a petty large together with over the edge, thirteen would endure near perfect. Bake inwards a 350 marking oven for 18-20 minutes. Test the cupcakes amongst a toothpick inserted inwards the center. If it comes out clean, they are done.
   
   


6. 
   
   Cool the cupcakes inwards the pan for 10 minutes. Transfer cupcakes to a rack together with allow cool completely earlier icing.
   
   

To laid upward the Swiss buttercream:

1. 
   
   Combine the sugar, egg whites together with tabular array salt inwards a heatproof stainless bowl or the pan of a double boiler. Set the bowl over a pot of simmering, non boiling, water. Whisk the egg whites until the mixture reaches 160 degrees on an instant read thermometer together with the carbohydrate has dissolved. Don’t brand it a hurry hither – you lot don’t wishing cooked egg whites.
   
   


2. 
   
   Transfer the egg whites to the bowl of a stand upward mixer fitted amongst the whisk attachment. Beat on medium-high (7 on a KitchenAid Mixer) until potent peaks shape together with the mixture has cooled to room temperature, near 8-10 minutes. Reduce the speed to medium (5 on a KitchenAid Mixer) together with add together the butter ii tablespoons at a time. Add to a greater extent than subsequently each add-on has larn smoothen together with fully incorporated. The mixture may get-go to hold off soupy together with curdled but travel along to rhythm out on medium-high speed until it is thick together with smoothen again, near 3-5 minutes.
   
   


3. 
   
   Add iii tablespoons of lime juice together with mix on depression until incorporated. Taste the frosting to ensure it is sweetness plenty together with the lime flavor is dominate. If the mixture is non the correct consistency, add together 1 to a greater extent than tablespoon of lime juice. Mine became thick together with almost butter similar thus I added confectioners’ sugar, 1 tablespoon at a time, until it was smoothen together with creamy together with had the correct consistency.
   
   


4. 
   
   Frost cupcakes using a pipage pocketbook together with the desired tip to decorate.
   
   


5. 
   
   Garnish amongst lime zest together with lime slices if desired. The buttercream may endure kept at room temperature or transfer to an airtight container together with refrigerate upward to iii days. The frosting may also endure frozen for upward to 1 month. Before using convey the frosting to room temperature together with rhythm out on depression speed amongst a mixer to attain the proper consistency.
   
   

Recipe Notes

(cake slightly adapted from Cook’s Country together with the buttercream was adapted from Annie’s Eats)

Here are a few to a greater extent than cupcake recipes you lot may like:

• Lemon Zucchini Cupcakes from Spend amongst Pennies


• Salted Caramel Cupcakes from Tidy Mom


• Perfect Funfetti Cupcakes from Crazy for Crust


• Hydrangea Cupcakes from Seasons together with Suppers

Have you lot ever tried Swiss Buttercream?  What are your thoughts on the sense of savor together with consistency?  I was pleasantly surprised at the lite texture together with less sweetness sense of savor together with it was fun to make.  My cake together with icing skills postulate roughly work, thus this was a practiced case for me.  Success!

Happy Mon friends! Thanks thus much for stopping by.

Tricia

Source: savingdessert.com