Tag Archives: lime

Coconut Lime Cookies

coconut lime cookies | pale yellowIt’s Friday! Not just a regular Friday, a three-day weekend Friday.  I have no plans except for reading on the beach and going on a bike ride or two.  Perhaps there will be a frozen adult beverage somewhere in there…

coconut lime cookies | pale yellowThis weekend won’t be all about vegging out, I plan on doing a little decorating.  I’ve been looking at curtains for the living room and planning some crafting projects.  I adore these pieces and want to create one for above my drink cart and a few for the kitchen.  I’m throwing around these quotes; “It’s not easy being drunk all the time. Everyone would do it, if it were easy. – Tyrion Lannister, GoT, “Calories? You mean delicious points? – Source unknown, and “A party without cake is just a meeting” – Julia Child.

coconut lime cookies | pale yellowDecorating the living room is really just a way for me to avoid my bedroom, I have zero ideas on what to do with that room.  It’s so bare and boring.  Maybe I’ll paint the room, maybe not.  We’ll see.

coconut lime cookies | pale yellowDespite the rainy weather, I’m ready for my tropical vacations.  The cookies are soft and chewy; they are a lovely sugar cookie ramped up with flaky coconut and fresh lime.  These cookies are easy and delightful!  You should make them happen this weekend.

coconut lime cookies | pale yellowTwo Years Ago – S’more Cupcakes

Print the Recipe!

Coconut and Lime Cookies
Adapted from Karis’ Kitchen
Yield – 33 1-tablespoon cookies

zest from 1 lime
3/4 cup sugar
8 tablespoons (1 stick) unsalted butter, room temperature
1 egg yolk
1 1/2 tablespoons lime juice (from 1 lime)
1/2 teaspoon vanilla extract
1 1/4 cups + 2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup + 2 tablespoons sweetened flaked coconut

  1. Preheat the oven to 350 ˚F and line 2 cookie sheets with parchment paper.
  2. Add the lime zest and sugar to the bowl of a stand mixer with a paddle attachment.  Massage the zest and sugar together for about 2 minutes.  Add in the butter and beat on medium-high speed until pale yellow.
  3. Scrap the bowl as needed and beat in the egg yolk.  Add the lime juice and vanilla and continue to beat the mixture.
  4. Whisk together the flour, soda, powder, and salt in a medium bowl.  Turn the mixer to low and add the dry ingredients until just combined.  Stir in the coconut.
  5. Use a 1-tablespoon cookie scoop to portion the dough.  Give the dough about 2 inches between each cookie as the cookies spread while baking.
  6. Bake for 12-14 minutes or until the edges just begin to barely brown. Please do not over-bake!
  7. Let cool 2 minutes on the cookie sheet before transferring to a wire rack to cool completely.coconut lime cookies | pale yellow
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Vegan Key Lime Cheesecakes

vegan key lime cheesecake | pale yellowThis week should be called vegan week; all the recipes just happen to be vegan.  This wasn’t intentional, but fun never the less.  No worries, the recipes become exponentially less healthy as the week progresses.

vegan key lime cheesecake | pale yellowMonday was super healthful and a part of my daily life; Friday’s dessert is full of Oreo’s and vegan butter.  This is my life.  These little cheesecakes were my sweet treat when I was eating dairy free for a few weeks.  I stocked up on raw cashews and coconut oil to vegan bake my heart out.

vegan key lime cheesecake | pale yellowIt’s amazing what you can do with nuts and coconut milk – plant based eating can be quite spectacular!  Even though I’ve returned to dairy, I have visions of these dancing in head!  Vegan cheesecakes are best as a frozen treat to maintain their integrity, they become melty outside the freezer.  Just imagine, something like this on a stick, like a popsicle!

vegan key lime cheesecake | pale yellowI adore the graham cracker crust and the filling is so delightfully creamy.  These babies are tart with capital T!  I ran out of honey, so if I were you, I’d add a bit more honey or agave if that floats your boat.  Definitely taste and adjust.  However tart, vegan key lime cheesecakes are refreshing and lovely.

vegan key lime cheesecake | pale yellowTwo Years Ago – Margarita Whoopie Pies

Print the Recipe!

Vegan Key Lime Cheesecakes
Adapted from Minimalist Baker
Yield – 12 mini cheesecakes

1 sleeve of graham crackers
1/4 cup vegan butter (or regular)
1 cup raw cashews, soaked at least 4-6 hours or overnight in water
3/4 cup full fat coconut milk, shaken
1/4 cup coconut oil, melted
1/2 cup key lime juice
1 tablespoon lime zest
1/3 cup honey (agave is you want to be completely vegan)
squirt of electric green food coloring, optional
Coconut whipped cream and lime slices for garnish

  1. Preheat the oven to 375˚F and line 12 cupcake tins with liners.
  2. Crush the graham crackers into fine crumbs.  Melt the butter and mix the two together.  Divide evenly between the cupcake tins. Use a small glass to press the crust down.  Bake for 10 minutes or until golden brown.  Let cool completely on a wire rack.
  3. Drain the cashews and add to a blender with the coconut milk, melted coconut oil, lime juice, zest, and honey.  Blend until smooth.  Add the food coloring if desired.
  4. Pour evenly over the crusts and freeze for at least four hours.  Pull out of the freezer for 10-15 minutes before serving.  Top with whipped cream if desired.  Store in the freezer.

Coconut Whipped Cream
1 can full fat coconut milk, Thai Kitchens Organic
2 tablespoons powdered sugar
splash of vanilla

  1. Separate the solid coconut cream from the liquid.  Add the coconut cream to the bowl of a stand mixer with a paddle attachment and beat until fluffy.  Beat in the powdered sugar and vanilla until well combined.
  2. Add the whipped cream the a pastry bag with a star tip and pipe a dollop on each tart.

vegan key lime cheesecake | pale yellow

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Blackberry Cupcakes

blackberry cupcakes | pale yellows {a fresh lime-scented mini cupcake with blackberry filling and a delightful blackberry buttercream}I was attracted to these cupcakes because they are beautiful.  Just gorgeous.  The pinky-purple from the blackberry sauce is not a color AmeriColor gel can create.  Nature is amazing and produces the most beautiful things all by itself.  Before I made these cupcakes I didn’t even know if I liked blackberries or if anyone would even enjoy a blackberry cupcakes – I just knew these would look fabulous and people would get excited.  I wanted to make these cupcakes for my friend Paula’s birthday because she is a friendly, bright, and beautiful person; these cupcakes just scream her name.

blackberry cupcakes | pale yellows {a fresh lime-scented mini cupcake with blackberry filling and a delightful blackberry buttercream}Now I know two things: blackberries are tasty, little nuggets and people LOVE blackberry cupcakes.  Not only are they lovely cupcakes, they taste as good as they look.  In my quest to eat all foods, there are still a few items I avoid like blackberries and raspberries.  I don’t know why I’m so prejudice against these berries when I eat plenty of strawberries and blueberries, but I am.

blackberry cupcakes | pale yellows {a fresh lime-scented mini cupcake with blackberry filling and a delightful blackberry buttercream}Last week I was at high school run farm (crazy, but true, NYC public schools have everything!) and they have fresh raspberries.  When someone pulls you a fresh raspberry off a bush for you to eat, it’s hard to resist.  The raspberry was perfectly delightful!  Sweet and fruity with a touch of tartness.

blackberry cupcakes | pale yellows {a fresh lime-scented mini cupcake with blackberry filling and a delightful blackberry buttercream}The same can be said for the blackberries.  I’ll admit the texture is a little strange at first, but the overall enjoyment of eating a blackberry is high.  So imagine my surprise when sharing these little cupcakes and someone says they don’t eat fruit. at. all.  Weird.  Even weirder when I mention the fact that I had never eaten a blackberry before this recipe and someone gives me a funny face.  Luckily I am witty enough to point to the non-fruit eating guy and say, “not compared to him.”  Touché!

blackberry cupcakes | pale yellows {a fresh lime-scented mini cupcake with blackberry filling and a delightful blackberry buttercream}Regardless, fruit-eaters and non-fruit eaters agreed blackberry cupcakes are completely fantastic.  Normally I’m not the biggest fan of American buttercreams, the kind made with powdered sugar & butter, because of the overall sweetness.  The blackberry puree tones down the sweetness making the frosting creamy, fresh, and perfectly sweet without hurting your teeth.  A little blackberry puree in the middle adds even more blackberry flavor in a tender, moist mini cupcake bursting with zesty lime.  This two-bite wonder is the cupcake of summer in looks and taste!

blackberry cupcakes | pale yellows {a fresh lime-scented mini cupcake with blackberry filling and a delightful blackberry buttercream}One Year Ago – Brown Butter Chocolate Chip Cookies

Print the Recipe!

Blackberry Cupcakes
Adapted from Baked Perfection
Yield – 24 mini cupcakes

Lime Cupcakes
5 tablespoons unsalted butter, room temperature
2/3 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 tablespoons lime juice (1 1/2 limes)
zest of 1 lime
1 cup + 2 tablespoons flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2/3 cup nonfat Greek yogurt

  1. Preheat the oven to 350 ˚F and line your mini cupcake tins with liners.
  2. In the bowl of a stand mixer with a paddle attachment add the butter and the sugar.  Beat together until light and fluffy.
  3. Add in the egg, vanilla, lime juice, and lime zest.  Mix on high speed until well combined.
  4. Sift together the flour, soda, salt, and powder onto parchment paper.
  5. Turn the mixer on low and add the dry ingredients in three batches with the yogurt in between.  Mix until well combined, scraping the bowl as needed.
  6. Use a 2 tablespoon-scoop to portion the batter into the cupcake liners.  Bake for 10-12 minutes or until a toothpick inserted comes out clean.
  7. Let cool completely on a wire rack.

Blackberry Sauce
11 ounces fresh blackberries
1 tablespoon sugar
1 tablespoon cornstarch
pinch of salt
juice of half a lime

  1. Combine all the ingredients in a small saucepan and stir.
  2. Cook until the blackberries are broken down.
  3. Puree with an immersion blender and then strain through a fine sieve.
  4. Place the mixture in the refrigerator and let cool completely before using.
  5. Inject each cooled cupcake with the blackberry sauce.  I used a small squirt bottle.

Blackberry Buttercream
1 stick unsalted butter, room temperature
1/2 teaspoon vanilla
1/4 cup blackberry sauce (made earlier)
pinch of salt
3 cups powdered sugar
1 tablespoon milk
blackberries for garnish

  1. Beat the butter and vanilla in the bowl of a stand mixer with a paddle attachment until light and fluffy.  Beat in the blackberry sauce and salt.
  2. Mix in the powdered sugar on low one cup at a time and then turn the mixer on high speed to make the frosting light and fluffy.
  3. Beat in the milk.
  4. Place the frosting in a piping bag and with a closed star tip pipe the frosting on each cupcake.
  5. Garnish with a fresh blackberry.blackberry cupcakes | pale yellows {a fresh lime-scented mini cupcake with blackberry filling and a delightful blackberry buttercream}

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Strawberry Coconut Blueberry Popsicles

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}Happy 4th of July!  At least it’s almost the Fourth of July.  You have just enough time to go buy a popsicle mold and all the ingredients to make these festive and delicious popsicles before the fireworks begin!  I haven’t excelled at making treats for specific holidays lately, but when looking for a popsicle recipe, I couldn’t resist.

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}I have wanted a popsicle mold for a long time now and finally bit the bullet and bought one.  I bought the Norpro because it had good reviews on Amazon without the kitschy shape.  No stars here!  The popsicle mold was super easy to use and I love the square shape of the popsicles.

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}My Fourth of July plans are pretty low key this year – hopefully the weather will cooperate and I can have a lovely beach day.  It’s already July and I’ve yet to go to the beach, time to change that!  Next week I’m off to the DR for a little vacation, so I need to get my (safe) tan on so I don’t fry down there.

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}I have great memories of watching the fireworks in Northern Michigan with my cousins growing and that’s what I always think of around this time of year.  Unfortunately I can’t remember what I did last year for the fourth.  Seriously, I’m too young to be this forgetful!

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}I have not forgotten how good these popsicles taste.  They are light and refreshing.  The lime juice allows the popsicles to taste as bright as they look.  All of the fruit is fresh and it’s awesome knowing all the ingredients in my treat.  I’m definitely going to be making more popsicles this summer and this batch was a great start!

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}One Year Ago – Vanilla Cupcakes with Chocolate Raspberry Frosting

Print the Recipe!

Strawberry, Coconut, Blueberry Popsicles
Adapted from HGTV Blog
Yield – 10 popsicles

3/4 cup sugar
3/4 cup water
3 limes
1 cup strawberries
1 cup coconut milk, low-fat
1 cup blueberries
popsicle sticks

  1. Make a simple syrup by heating the water and sugar until it boils and all the sugar dissolves.  Stir as needed.  Set aside to cool.
  2. Hull and roughly chop strawberries to equal one cup.  Add to a blender along with the juice of one lime and 1/4 cup of the simple syrup, blend until smooth.
  3. Pour into the popsicle molds about 1/3 of the way.  Freeze for an hour.
  4. Blend together the coconut milk, 1/4 cup simple syrup, and the juice of one lime.  Fill each popsicle another third, add in the popsicle sticks, and freeze for one hour.
  5. Blend the blueberries, 1/4 cup simple sugar, and juice from the last lime to the blender and blend until smooth.  Fill the molds to the top and freeze until firm.
  6. Remove the popsicles from the mold by running the mold under warm water.  Wrap in parchment paper and store in a ziploc bag in the freezer

Festive red, white, & blue popsicles | Pale Yellow {layers of strawberry, coconut, and lime}

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Mojito Cupcakes

Mojito Cupcakes // Pale Yellow

Today is a perfect day for some mojito cupcakes.  It finally got cold here in Brooklyn, real-cold, like I’m-actually-wearing-my-hat-cold.  Everyday I found myself running to my bed to find some warmth after work.  On these chilly days, something warm and tropical seems like the perfect getaway, even if you’re only going away for a few minutes while you eat this cupcake.

mojito cupcakes // pale yellow

My dear friend Jackie has one of those awkward birthdays that fall between Christmas and New Year, and every year I am out of town and am not able to properly celebrate her birthday.  So I try to overcompensate.  I have found the best way to overcompensate is with cupcakes.  People aren’t allowed to be annoyed at you when you give them a dozen delicious cupcakes!  Last year, I made Jackie these cupcakes for her birthday.

mojito cupcakes // pale yellow

Why mojito cupcakes in the middle of winter?  Well there’s a funny story that involves me, Jackie, and mojitos.  One afternoon after work, some coworkers were enjoying an adult beverage or two on a lovely outside patio.  Before we left work that day Jackie mentioned how delightful a mojito would be – something light and crisp, fruity, but not too sweet.  I agreed, fantastic plan.  I arrived slightly ahead and ordered myself, only myself, a refreshing mojito.  Just as Jackie arrived, so did my drink

mojito cupcakes // pale yellow

So yes, I am a jerk.  I ordered a mojito for myself without even thinking about getting one for the friend who thought of the idea in the first place.  I admitted my folly and we laughed, but I was still a jerk.  I think these cupcakes finally make up for that jerky-jerk move.  Luckily, Jackie and I have gone on to share many cocktails together whether on the road for a science teacher conference (we’re cool like that), a girls’ weekend, happy hour, or just a beach day.  She is a true friend who deserves infinite mojitos.

mojito cupcakes // pale yellow

These mojito cupcakes don’t just have a great back-story, they have a great taste.  I used my vanilla cupcake recipe but replaced the vanilla bean with lime zest and added some chopped mint.  The rum glaze on top is divine, like I was licking the bowl instead of rinsing it off divine.  The mojito Swiss meringue buttercream is a perfect balance to the sweet glaze and wonderfully creamy.  Overall this cupcake is sweet, moist, tender, and tasty with plenty of minty-lime goodness.

mojito cupcakes // pale yellow

One Year Ago: Chocolate Peanut Butter Cupcakes

Print the Recipe!

Mojito Cupcakes
Adapted from Tie Dye Cupcakes
Yield – 18 cupcakes

1 cup sugar
zest of one lime
1 3/4 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
2 eggs
1/3 cup non-fat Greek yogurt
1/4 cup vegetable oil
1 tablespoon lime juice
2/3 cup milk
5 mint leaves, thinly sliced

  1. Preheat the oven to 350 F.
  2. In the bowl of a mixer add the sugar and the lime zest, massage together with your fingers.
  3. Add the flour, powder, soda, and salt to the sugar, mix slowly with the paddle attachment.
  4. Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
  5. While the mixer is mixing, whisk together the yogurt, oil, eggs, and lime juice.  Pour this into the mixer and combine.  Scrape down the bowl as needed.
  6. Slowly add the milk and turn on high for a few seconds.
  7. Use a standard size ice cream scoop to portion the batter into lined cupcake pans.
  8. Bake for 15 minutes until a toothpick in a center cupcake comes out clean.  Cool on cooling rack.

Rum Glaze
Adapted from The Baker Chick

1/2 cup sugar
1/8 cup (2 tablespoons) water
2 tablespoons unsalted butter
1/4 cup white rum
zest of one lime
5 mint leaves finely chopped

  1. In a small saucepan heat the sugar, water, and butter until the mixture is bubbling and the sugar is dissolved.
  2. Turn off heat and stir in the rum, lime zest, and mint leaves.
  3. Let cool slightly for about 5 minutes to give the mixture time to marry.
  4. While the cupcakes are still warm, poke each cupcake with a knife about 4 times.  Dip the top of each cupcake in the rum glaze.
  5. Once you have dipped all the cupcakes, go back through and re-dip each cupcake.  Let the cupcakes with the glaze cool completely before frosting.

Mojito Swiss Meringue Buttercream
Adapted from Brave Tart

3 3/4 ounces egg whites
3 3/4 ounces sugar
pinch of Kosher salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
3 tablespoons lime juice
8 mint leaves, finely chopped
1 lime cut into slices + mint leaves for garnish

  1. Combine the egg whites, sugar, and salt in the bowl of a stand mixer.  Place the mixing bowl in a double boiler.  The pot only needs to have a thin layer of simmering water.
  2. Whisk the egg whites frequently while they heat.  Cook until the mixture is no longer gritty.
  3. Attach the bowl to the mixer and whisk on high speed for 6-10 minutes or until the bowl is cool to the touch.  The egg whites should have whipped into a stiff, shiny, meringue.
  4. With the mixer still going on medium speed, add in the butter 1 tablespoon at a time.  The frosting may get a little loose, but just keep beating, it will all come together and get stiff.
  5. Add the lime juice 1 tablespoon at a time on low speed, it’ll take a minute for the buttercream to absorb the liquid.  Add in the chopped mint leaves for the final mix.
  6. Place the buttercream in a piping bag with a large star tip.  Pipe a small swirl on each cupcake.
  7. Garnish with a lime wedge and a mint leaf.mojito cupcakes // pale yellow

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Pomegranate Margaritas

I’m not hosting Thanksgiving this year and I have zero insight on how to help others plan this meal, let’s be honest here.  I’ve hosted Thanksgiving before but it always seemed like a matter of luck and delegation.  Honestly, Thanksgiving has caught me off guard this year, I know it’s a bit early this year, but I’m just not ready.

So for those of you like me, who just need to show up, play with the kids, enjoy the meal, and help where I can – here is a recipe for you – a holiday cocktail!  The deep, ruby red from the juice and bright green from the lime zest is perfect.

Let’s get the season off to a great start with a delicious, colorful, and seasonal drink!  My favorite part is the lime zest and sugar rim.  There is an amazing transformation when you massage lime zest with the sugar.  The sugar becomes softer and the zest becomes sweet.  I adore the look of the green along the outside of the glass.

This drink is strong with a good balance of sweet and tart.  I usually think of margaritas as a summer drink, but this is a great recipe to winterize them.  You definitely know you’re drinking a margarita, but you’re not being hit over the face with it!  Go to the store this afternoon and buy yourself some pomegranate juice, limes, and tequila and make your Thanksgiving a party!

Print the Recipe!

Pomegranate Margaritas
Adapted from How Sweet It is
Yield – 1 generous serving

1 ounce simple syrup (1 cup sugar + 1 cup water)
zest of two limes
2 tablespoons of sugar
1.5 ounces freshly squeezed lime juice (2 limes)
2 handfuls of ice
1.5 ounces (bigger jigger) tequila
1.5 ounces pomegranate juice
1 ounce (smaller jigger) triple sec
pomegranate seeds

  1. Make the simple syrup by boiling 1 cup of sugar and 1 cup of water together.  Stir until all the sugar is dissolved and let cool completely.
  2. Grate the lime zest and massage with 2 tablespoons of sugar.  Spread out on plate.
  3. Juice your limes.
  4. Dip the top of your glass in the lime juice and then in the zest/sugar mixture.  Add one handful of ice cubes and set aside.
  5. To a cocktail shaker add a handful of ice a bigger jigger of lime juice, tequila, and pomegranate juice.  Add a smaller jigger of triple sec.  Shake for about 30 seconds until the outside of the shaker feels cold.
  6. Strain into your garnished glass and add pomegranate seeds.

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Sour Patch Kid Cupcakes

I have wanted to make these cupcakes for a VERY long time.  The fruit curd was made over a month ago, but I never found the appropriate time or event to create these cupcakes!  I told you Wednesday that the lame post would be worth it for what I had ready to give to today!  I hope these cupcakes are worth the wait.

And by today, I really mean yesterday since I’m obviously not writing posts at 4 am.  It’s surprising how many people ask me how I manage to post so early.  WordPress makes it so easy, I just choose the day and time to post and it does it automatically for me.  Basically, that’s how I pay my bills too, thank goodness for small conveniences, otherwise I’d be a big, hot mess!  When I’m on my A-game, I have a full weeks worth of posts ready to go by Sunday, but this past week I’ve been writing all of my posts the night before.  Am I really that different from my students?

Aaaannnnnndddddd, it’s even more funny when people ask to sample something I’ve just posted.  I’m always like dude, I ate that 2 weeks ago, there is a blogging queue!  This blog may be filled with real life, but there is little real time going on here!  Most treats have been eaten at least 2 weeks before I get around to posting the recipe and pictures.

So let’s talk about these cupcakes, they are a little bit on the side of ridiculousness!  They have numerous steps and are bright neon yellow, orange, and green.  Considering the number of steps, I wanted to make these cupcakes for someone who would appreciate them and that person would have to be another baker, obviously!  Christine is sweet and sassy, so I thought a sweet and sour cupcake would be perfect for her birthday.  Christine and I have taken cake decorating classes together and worked on the Candy Land Cake.  Clearly, this is a lady that appreciates a fine baked good!

The top sprinkles are SOUR!  Beware!  If you like sour things, this is the perfect cupcake for you.  If you’re intimidated by sour, add less citric acid and don’t lick the top.  I’m not the hugest fan of sour, but when you take a bite of the cupcake as a whole, it totally works!  The cake is light and moist and the fruit curd in the middle provides flavor and even more moisture.  The whipped vanilla frosting isn’t overly sweet but still provides a perfect balance to the tart top.  At the end of the day, this is a FUN cupcake!  It’s hard not to be excited by something bright and fruity!

Print the Recipe.

Sour Patch Kids Cupcakes
Adapted from Tie Dye Cupcakes
Inspired by Cookies and Cups
Yield – 16 cupcakes

1 cup sugar
1 3/4 cup cake flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
2 eggs
1/3 cup non-fat Greek yogurt
1/4 cup vegetable oil
1 tablespoon vanilla
2/3 cup whole milk
Gel food color paste in neon yellow, orange, & green

  1. Preheat the oven to 350 F.
  2. In the bowl of a mixer add the sugar, flour, powder, soda, and salt, mix slowly with the paddle attachment.
  3. Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
  4. While the mixer is mixing, whisk together the sour cream, oil, eggs, and vanilla.  Pour this in the mixer and combine.
  5. Slowly add the milk in and turn on high for a few seconds.
  6. Divide the batter between 3 small bowls and add a squirt of food coloring to each.  Mix each batter well.
  7. Use a standard size ice cream scoop to portion the batter into lined cupcake pans.
  8. Bake 14-17 minutes until a toothpick in a center cupcake comes out clean.  Cool on cooling rack.

Whipped Vanilla Frosting
Yield – enough to generously decorate the cupcakes + extra

1 1/2 cups whole milk
7 1/2 tablespoons flour
2 teaspoons vanilla extract
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
neon orange, yellow, and green gel food coloring

  1. In a small saucepan over medium heat, whisk together the milk and flour.  Keep whisking until the mixture becomes smooth and thick resembling pancake batter.
  2. Remove from the heat, stir in the vanilla and allow to cool completely.
  3. Beat together the butter and sugar until light and fluffy – beat for 8 minutes
  4. Add in the cooled flour/milk mixture and beat until the entire frosting is light and fluffy, about another 5-8 minutes.
  5. Divide the frosting into three bowls and add food coloring to each.  MIx well to combine.

Assembly
1 1/2 tablespoons citric acid, divided (I bought mine from King Arthur’s Flour)
1 1/2 tablespoons each of green, orange, and yellow sprinkles
lemon, orange, and lime curd
Sour Patch Kids

  1. Once the cupcakes are cooled, pipe the curd into each cupcake, matching the appropriate color; lime with green, lemon with yellow, and orange with orange.  I used an injection piping tip and plastic bags.
  2. Pipe a circular blob on each cupcake.  Again, match colors!
  3. Mix 1 1/2 tablespoons of sprinkles with 1/2 tablespoon of citric acid in a cupcake liner.
  4. Smash the top of each cupcake into the sprinkle/acid mix.
  5. Top each cupcake with a sour patch kid.

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