Citrus fruits are in season. And limes are good with everything. Key Limes pair especially well with white chocolate. White chocolate cupcakes and key lime frosting that is. The cupcake is the perfect complement to the mildly tart flavorful frosting.
Ingredients: Cupcake (from the fig tree blog)
1 and 1/2 cups of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of salt
1/3 cup of unsalted butter (5 + 1/3 tablespoons)
3/4 cup of granulated white sugar
2 large eggs
4 ounces of good quality white chocolate, chopped and melted (I used Ghirardelli)
1 teaspoon of vanilla
1 cup + 1 tablespoon of skim or 2% milk (I used whole milk instead)
Frosting (adapted from Madison House Chef)
1/2 cup butter (1 stick), softened
2 and 1/3 cups powdered sugar
1/4 cup key lime juice (about 4 key limes)
1/2 teaspoon key lime zest (1-2 key limes)
Preheat oven to 325F. Line cupcake tins with wrappers.
In a medium bowl whisk together flour, baking powder, and salt. Set aside.
In another bowl cream together the butter and sugar until lighter in color and fluffy (2-3 minutes).
Add eggs mixing after each addition. Melt chocolate on a double boiler and add that and the vanilla in. Combine.
Mix in dry ingredients alternating with the milk.
Divide the batter into the pan. Bake for 20-25 minutes or until a wooden toothpick comes out clean (or with dry crumbs)
Cream butter until light and fluffy (3 minutes)
Add sugar in gradually. Then mix in lime juice and zest until combined.
Pipe or spread on cooled cupcakes.