Double Dip

 

Back for round 2 today.

I had a pretty exciting weekend, it wasn’t planned, it just happened. I like weekends like that that.

The weekend started out horrible, I missed my lab on Friday because I wrote on my calendar that lab started at 9:30, no mam, it started at 9:00, fantastic. So now I have to make that up, the weekend before finals. PERFECT!

But it got better. We to the beach with my Mamacita on Saturday and finally got that tan that I was supposed to get on the cruise. Allen and I decided that we wanted to go to the Brantley Gilbert and Eric Church concert….we decided on going at about 5:30 and the concert started at 7:30. I got online and tickets that had been everywhere on Stubhub that morning were gone. I was sad/slightly devastated for a second, but then called the box office and got FLOOR SEATS FOR $43.00. It was so much fun.

Sunday I went to celebrate my BFF’s 21st birthday at her family get together. I made her those Key Lime cupcakes that I was talking about. You know the ones that I got from my favorite cupcake shop and I bit into them and was like oh em gee I have this recipe.

They were delish and everyone loved them. I also tried out a vanilla bean buttercream that I iced the cupcakes with. 1) those little seeds inside the vanilla bean that you have to scrape out are microscopic and sticky 2) the recipe wasn’t what I expected, it was good but it was pretty basic and I want to find a recipe that I can eat like it is vanilla bean ice cream. So the search continues.

Oh yea, on more thing happened on Sunday at Anna’s….ummm she asked me to be her Maid of Honor, Her MOH, the girl that walks down the aisle right before her and holds her bouqet, and cries while she chokes her way through a toast….I almost peed in my pants of little and I had to blink really quick because I could feel the tears. I am so freaking excited for all of the showers and wedding festivities.

Anna and I have been the best of friends forever! And this girl as be through it. More than any 21 year old should have ever been through…more than a lot of 50 year old have been through. And I just feel so honored that she would ask me to be her Maid of Honor on her big day.

Enough of the sappy happy. Here’s that Key Lime Cupcake Recipe!

Key Lime pound Cake Cupcakes

Ingredients

• 1 cup butter, softened 
• 1/2 cup shortening
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest
• 1/4 cup fresh Key lime juice
• Key Lime Glaze:
• 1/4 cup key lime juice
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Mix ingredients in a small bowl
• Spoon glaze over cake or cupcakes after cool

Preparation

1. Preheat oven to 325°. Beat butter and shortening at medium speed until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
3. Bake at 325° Cake: 1 hour and 15 minutes to 1 hour and 20 minutes Cupcakes: 25-30 mins or until a toothpick comes out clean . Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
4. Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).

My Notes:

I have made this recipe as a pound cake and cupcakes. It’s a win-win, the cupcakes are dense but they are tasty.

My oven is wacked so if you are baking cupcakes you might want to set the timer for 20 mins and check them every few minutes after that.

If you’re making cupcakes I suggest using jumbo muffin liners instead of cupcake cups. The cupcake cups work but the tops get very muffin toppy.

Cupcakes or pound cake….serve it up with some whipped cream. Heaven in your mouth.

Recipe from : Kathleen Blackman, Ponce Inlet, Florida, Southern Living
MARCH 2011

 

Enjoy. Let me know what ya’ think.

xoxo,

s