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Key Lime Cupcakes with White Chocolate Frosting and Salted Pistachios.


Servings: 18
Ingredients
Cupcakes:
3/4 cups butter softened
1 3/4 cup granulated sugar
4 tablespoons key lime zest
3 eggs
1/4 cup key lime juice
3 cups cake flour
1 teaspoon baking soda
1 1/2 cup buttermilk
Frosting
2/3 cups white chocolate chips
1/3 cup whipping cream
1/2 cup butter softened
1 teaspoon vanilla extract
3 1/2 cups icing sugar
1/3 cup pistachios shells removed, coarsely chopped
Instructions
Cupcakes:Preheat oven to 350 F.
In a large bowl, combine butter, sugar, and lime zest until light and fluffy. Add eggs and lime juice and mix well.
In a separate bowl, combine flour and baking soda. Add ⅓ of the flour mixture, mix well, then add ½ the buttermilk and mix well. Continue to add in alternating portions until all buttermilk and flour is added and mixed well.
Spoon into muffin paper-lined muffin pans, filling until almost full (they won't rise too much). Bake for 18 minutes or until a toothpick comes out clean. Allow to cool 10 minutes in muffin pans before transferring to a wire rack to cool completely.
Frosting:Combine white chocolate chips and whipping cream in a microwave-safe bowl. Microwave on high for 30 second intervals, stirring to combine in between. You will need to repeat this 3-4 times, or until the cream-chocolate mixture is completely combined and smooth. Allow to cool completely.
In a medium bowl, beat together cream-chocolate mixture with butter and vanilla until completely mixed. Add icing sugar one cup at a time, until frosting is light and fluffy.
Ice cupcakes using a knife or an icing bag fitted with a 1-inch star tip.
Sprinkle with pistachios.

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