Key Lime Pie Cupcakes

This cupcake idea is the second cupcake that will be going into my American Flavours cupcake box for my boyfriend's birthday. It is inspired by a key lime pie, and still keeps this name even though I couldn't source any key limes for my version, because I wanted the American theme to shine through in my cupcake box. It is a lime zest filled sponge with a lime curd filling and a lime zest buttercream. The lime doesn't overpower the flavour it gives the cupcake a light citrus flavour. Excuse the sloppy piping, I am practising my piping skills having just got all the equipment, I hope to be better in the future. The Key Lime Pie cupcake will go with a Pecan Pie Cupcake, a Mississippi Pie cupcake, a Boston Cream Pie cupcake an Oreo cupcake and a Smore's cupcake.

Key Lime Cupcakes Recipe

Makes 12

175 grams self raising flour

175 grams butter

175 grams golden caster sugar

3 eggs

2 limes zested

1/2 tsp baking powder

2 tbsp whole milk

50 grams digestive biscuits crushed

1-2 tbsp butter to add to the biscuits

1.  Preheat the oven to 190'C, gas mark 5, 375'F. Place 12 cupcake cakes in a cupcake tin.
2. Crush the digestives using a rolling pin, making sure they are evenly crushed. Rub in the butter until you get a sandy mixture. Add a layer of crushed biscuits to each of the cupcake cases, pressing the mixture down slightly so it forms an even layer. 
3. Whisk the butter and caster sugar together in a larger bowl until it is pale and creamy. 
4. Whisk in the eggs until they have just combined in the mixture. 
5. Add the flour, lime zest, baking powder and milk to the mix and beat slowly until combined.
6. Spoon the mixture into cases and cook for 15-20 minutes or until golden on top and springy to the touch.

Lime Curd Filling

25 grams butter cold and cubed

100 grams golden caster sugar

2 medium eggs beaten

4 limes juiced

Green food colouring (optional to give the curd a bright green colour)

1. In a saucepan cook the butter, sugar, eggs, lime juice and green food colouring (if using) over a low heat. Stir it continuously until it has thickened. Approximately 5 minutes. Do not overheat it or you will cook the eggs.
2. Pour through a sieve into a bowl, cover with cling-film and leave to cool.
3. When the cakes and lime curd are cool cut out a section of the top of the cake, using a melon baller or a spoon, and fill with 2 teaspoons of curd or until the hole is full. Leave this to set inside the cupcake.

Buttercream Frosting

 (For best results use a hand mixer or free standing mixer. If you have neither of these, you may need to beat the mixture a little longer to achieve a thick consistency for piping.)

110 grams butter

1/4 tsp of salt (if using unsalted butter)

250 grams icing sugar

1/2 tsp vanilla extract

half a lime zested

2-3 tbsp whipping cream

1. In a bowl beat the butter until it is smooth, add the salt if you are using it. 
2. Add half of the icing sugar a quarter at a time, beating after each addition. 
3. Add vanilla and lime zest.
4. Add one tbsp of whipping cream and continue beating. 
5. Add remaining icing sugar a quarter at a time while beating. Add cream and beat until you achieve the consistency you want for piping.
6. Pipe onto the filled cupcakes however you would like. Add extra lime zest on top for decoration.

The finished box of American Flavours cupcakes.