Lime Cupcakes With Prickly Pear Frosting |
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Prep Time: 0 Minutes Cook Time: 23 Minutes |
Ready In: 23 Minutes Servings: 24 |
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BakeSpace's vanillagarlic finds it troublesome that prickly pears aren't readily available but does suggest substituting mango if you can't find the pears. Ingredients:
cakes |
2 sticks unsalted butter, room temperature |
2 cups sugar |
4 large eggs, room temperature |
2 3/4 cups all-purpose flour |
1 teaspoon baking powder |
a teaspoon baking soda |
1/8 teaspoon salt |
1 cup milk |
3 teaspoons fresh lime juice |
2 teaspoons limes zest, chopped |
frosting |
1 stick unsalted butter, room temperature |
3 cups confectioners' sugar |
5 to 9 teaspoons prickly pear juice from 2 prickly pears |
1/8 cup milk |
Directions:
1. CAKES:
2. Beat butter on high speed until soft, about 30 seconds.
3. Add sugar.
4. Beat on medium high until light and fluffy, about 3 minutes.
5. Add eggs one at a time, beat for 30 seconds between each addition.
6. Whisk together flour, baking powder and baking soda in a bowl.
7. Measure out milk and lime juice/zest.
8. Add about a quarter of the flour to the butter mixture and beat to combine.
9. Add about 1/3 the milk/lime mixture and beat to combine.
10. Repeat above, alternating flour and milk and ending with flour.
11. Scoop into cupcake papers to about 2/3 full.
12. Bake 22 to 25 minutes OR until cake tester comes out clean.
13. Remove from oven.
14. Cool 10 minutes in pan.
15. Remove from pan and cool completely.
16. FROSTING:
17. Puree prickly pear flesh and push through a strainer for the juice.
18. Cream butter until light and fluffy.
19. Add half the sugar and beat.
20. Add the milk and juice and beat.
21. Add the rest of the sugar and beat.
22. Add more juice as desired for flavor and/or consistency.
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