A friend of mine was having a birthday for her 2 year old step son…naturally I offered to make the cupcakes. I made two different kinds: key lime pie and s’mores cupcakes. The party was going to be outdoors and it was 90 degrees so I had to make an adjustment to the key lime pie recipe. Normally it should be topped with fresh whipped cream, however I knew it would melt right off the cupcakes. I substituted vanilla frosting for whipped cream and it seemed to work very well.
I also learned something very important: when toasting marshmallows in the oven do not multi-task and forget about them…because they will burst into flames.
Attempt one at marshmallow toasting was a fail as you can see…but lesson learned. We then got the final product and everything was splendid.
Key Lime Pie Cupcakes
- 1 cup white sugar
- 1/2 cup butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
- In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
- For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Key Lime Pie Filling
- 1 (14-ounce can) of condensed milk
- 1/3 cup key lime juice
- 1 Tbsp of lime zest
Combine all ingredients in bowl and mix together. Chill for 1-2 hours or until thick.
- ½ cup butter, softened
- 3-4 tbsp whipping cream
- 1 tsp clear vanilla extract
- 1/8 tsp salt
- 1 (16 oz.) package powdered sugar
- Beat first 4 ingredients at medium speed with an electric mixer until creamy
- Gradually add powder sugar, beating at low speed until blended. Beat at high speed until creamy. Yields 3 cups.
- 1 ½ cup whipping cream
- 2 tsp. vanilla extract
- ¼ cup sugar
- Beat whipping cream at high speed with an electric mixer until soft peaks form. Add vanilla and sugar until stiff peaks form. Yields 3 cups.
After making and cooling the white cake, core out the center of each cupcake. Then, fill with key lime pie filling. Top with vanilla frosting or fresh whipped cream and sprinkle with graham cracker crumbs.