Monday, July 28, 2008

Strawberry Lime Cupcakes

Since last week was working with fondant at my cake decorating class, I decided I should practice with it at home a bit this week. I also had some strawberries I needed something to do with, so this recipe was born (the marshmallow fondant recipe was from class).

I liked them, the fondant was rolled thin so it wasn't overpowering, and the lime cut the sweetness just a bit. Not too bad for my first attempt at fondant decorating...




Strawberry Lime Cupcakes
makes 18 regular cupcakes

1/2 cup butter, softened
1 cup sugar
2 eggs
1/3 cup milk
1 1/2 cups AP flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
2 teaspoons lime juice
1/2 teaspoon lime zest, grated
1 cup diced strawberries

Preheat the oven to 350º and line 18 cups with liners.

1. Cream the butter and sugar together until light and fluffy, about 3 minutes.
2. Add the eggs one at a time, and mix throughly before adding the next.
3. Add half the dry ingredients and mix. Then add half the milk.
4. Add the rest of the dry ingredients and then the rest of the milk.
5. Add the vanilla and lime, mix to combine.
6. Fold in the strawberries.
7. Fill the liners about half full (this will give you flat tops)
8. Bake for about 20 minutes, testing with a toothpick to see if they are done.
9. Let sit in pans for 5 minutes, then let cool on wire rack.

Marshmallow Fondant
enough for 18 cupcakes

4 cups little marshmallows
2 teaspoons lime juice
4 cups confectioners sugar
corn starch for dusting

1. In a microwave proof bowl, add the marshmallows and the lime juice.
2. Microwave for 30 seconds on high, or until all the marshmallows are big/
3. Carefully stir until you can't see the marshmellow shapes anymore. If you want colored fondant, add food coloring now.
4. A bit at a time, sift the confectioners sugar into the marshmallows and stir, this will be sticky.
5. Add more sugar until it becomes a workable dough and is not sticky (it might take more or less than 4 cups)
6. Cover and let cool for an hour, or until it is workable.
Note: You may want to coat the bowl and spoon with butter, it helps it to not stick as much. I did it without and it was fine.

Lime Buttercream Frosting
enough for details on 18 cupcakes

1/2 stick butter, room temperature
2 cups confectioners sugar
2 teaspoons lime juice

1. Cream the butter and lime juice until it is well mixed.
2. Sift the sugar into the mixture a bit at a time until you get the consistency you like.
3. Refridgerate until 10 minutes before you need it.