Friends, it’s been a while.
I know, I know. My absence is absolutely inexcusable, especially when you consider most of the activities in which I’ve been partaking: watching three seasons of the U.K. version of Skins (such scandal!), shopping, running errands in preparation for Munich, running, baking for Share Our Strength and baking for my friends’ wedding. So much fodder for blog posts that I failed to write.
Actually, that last activity renders my absence entirely excusable. Baking cupcakes for a wedding is surprisingly time- and energy-consuming and, in the end, leaves one with a strong aversion to consuming cupcakes. So strong, in fact, that when I attended another wedding last night (two weddings in one weekend, which meant two evenings of doggedly dodging the bridal bouquet), I couldn’t fathom taking more than one bite of the luscious-looking red velvet cake. After baking 200+ cupcakes on Monday and frosting them Friday morning, my pores practically ooze butter. My cat has been especially devoted to me these past few days; I’m good for both a relaxing pet and a pleasant dairy aroma.
I would bake wedding cupcakes again, despite the overexposure to butter. What better way to show your engaged friends you care than to mass-produce baked delights for their friends and family? I baked love into every bite. For Dan and Casey, I made mint chocolate cupcakes, vanilla & chocolate cupcakes with Nutella filling and key lime cupcakes. As a key lime pie purist, I was initially skeptical about the latter. If I’m going to eat something with “key lime” in the title, I want that food to result in a graham cracker crust and cream cheese filling. Still, key lime pie is Dan’s favorite dessert, and I was not about to volunteer to make 75 key lime tarts in addition to 100 chocolate cupcakes. Everyone has a limit to his or her baking masochism, so key lime cupcakes it was.
Lesson learned. Key lime is acceptable in other forms on occasion. I got this key lime cupcake recipe from Bon Appetit and eliminated the green food dye since it was a little too St. Patrick’s Day for a wedding. I also intended to sprinkle more lime zest on top in lieu of sprinkles, but sometimes I’m a little too ambitious for my own good.
Case in point: I leave for Munich Wednesday evening. When I booked the flight, 20 days of prep time seemed ample. 17 days later, my to-do list should sufficiently fill every spare moment. The next meal I make will be in southern Germany rather than the southern U.S. Oy vey, eeek and yay!
Key Lime Cupcakes:
Makes 1 dozen
Cupcakes
1 cup all-purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
3/4 cup buttermilk
Frosting
1 8-ounce package cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract
1) Preheat oven to 350 degrees. Line muffin pan with paper liners. Combine flours in medium bowl.
2) Beat butter in large bowl until smooth. Add sugar and beat to blend. Beat in eggs one at a time, then add lime juice and lime peel.
3) Add 1/3 of the flour, then add 1/2 the buttermilk. Add another 1/3 of the flour, then the rest of the buttermilk. Add the remaining flour.
4) Fill each cupcake liner about 1/3 full and bake for 20 to 25 minutes. Let cool in pan briefly, then remove.
5) For the frosting, combine all ingredients until smooth and spread or pipe over the cupcakes.
nestMeg 