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Key Lime cupcakes

My friend Shelby turned 20

Lime Baby Cakes

Yield: about 30 baby cakes


for the baby cakes:
    • 3-1/2 c. all purpose flour
    • 2-1/4 tsp. baking powder
    • 3/4 tsp. kosher salt
    • 1 c. unsalted butter, at room temperature
    • 2-1/2 c. sugar
    • 4 large eggs, at room temperature
    • 5 T. fresh lime juice
    • 2 T. finely grated lime peel
    • 1/2 tsp. neon-green food coloring (found in the baking aisle of grocery store)
    • 1-1/2 cups buttermilk
for the frosting:
  • 8 oz. cream cheese, at room temperature
  • 1-1/2 c. powdered sugar
  • 1/2 c. unsalted butter, at room temperature
  • 1 T. finely grated lime peel
  • 1/2 tsp. vanilla


for the baby cakes:

Preheat oven to 350°.

A couple notes: I prefer to use flexible silicone mini muffin pans with no paper liners for this recipe, but you can also prepare metal mini muffin pans with paper liners. The silicone muffin pans I used are here. Also, I found that there are different sized mini muffin pans out there, so your yield and baking time may vary a bit. The silicone pans I used yield a little bigger mini cupcake than others, which I also happen to like.

Whisk flour, baking powder, and salt in medium bowl and set aside. In a large bowl, beat butter until smooth. Add sugar and beat to blend. Beat in eggs 1 at a time, then the lime juice, lime peel, and food coloring. Batter may look curdled, but that’s just fine. Beat in the flour mixture alternately with the buttermilk, in 3 additions. Spoon batter into liners, about 2/3 full. Bake cupcakes until tester inserted into center comes out clean. This took about 20 minutes for me, but it will depend on the size of your tins, so pay close attention to your baking time. Cool 10 minutes and remove from pan. Cool completely before adding frosting.

for the frosting:

Beat all ingredients in medium bowl until smooth. With a medium-large plain round tip, pipe frosting onto cooled cupcakes, or simply spread it on with a knife. Sprinkle a bit of fresh lime zest over tops, if desired.


1 Comment

Steph graduated!

CONGRATS Stephanie MCDONALD! it is a big accomplishment 🙂

here’s a picture of margarita cupcakes by request and a picture from graduation day! (ignore my closed eyes)

3 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temp
2 cups sugar
4 eggs, at room temp
3 limes, zested and juiced
1/2 tsp vanilla
1 cup buttermilk
1/4 cup tequila (or half tequila/half orange liqueur, optional)

Preheat oven to 325. Prepare muffin tins with paper liners or baking spray.

Whisk flour, baking powder and salt together and set aside. Cream butter and sugar on a high until pale, light, and fluffy (about 5 minutes). Add eggs one at at time, mixing thoroughly before adding the next one.Add lime zest and lime juice. Add vanilla.

Turn mixer to low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated. Fill each muffin cup ~3/4 full. Bake for 25 minutes or until a skewer shows only moist crumbs attached, rotating the pans at the halfway point.

Allow cupcakes to cool completely in the pans before removing. While the cupcakes are still warm, brush the tops with tequila or tequila/orange mixture if desired.


Tequila-Lime Buttercream
adapted from Cook’s Illustrated Easy Vanilla Buttercream and Brown Eyed Baker

1 cup (2 sticks) unsalted butter, at room temperature
2 3/4 – 3 cups confectioners’ sugar
1 1/2 tablespoons freshly squeezed lime juice
1-2 tablespoons tequila
pinch salt

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 30 seconds.  With the mixer on low, slowly add 2 3/4 cups confectioners’ sugar a little at a time until completely incorporated and the mixture is smooth.  Scrape down the sides of the bowl then beat in the lime juice, 1 tablespoon of tequila and the salt.  Increase the mixer to medium speed and beat until the frosting is light and fluffy, about 4 minutes, stopping once to scrape down the sides of the bowl.  Taste the frosting and decide if you want to add the remaining tablespoon of tequila.  If so, beat to incorporate.  If you want a slightly firmer consistency for piping, add the remaining 1/4 cup confectioners’ sugar to the frosting.


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Katherine Schue’s Birthday

Katherine Schue turned the long awaited 21years old. For some reason on her birthday’s I am moved to go big. This was chocolate and white cake layered(4 layers) with coconut flakes in between and strawberry’s on the outside 🙂 


You’re beautiful Katherine, I love love you. Here’s a picture from her birthday. 


the pink cake is the cake from last year… 



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Brittany graduated from college!!


graduation caps, they took some work but they were fun. chocolate with peanut butter frosting for my dearest Brittany. 

I love you Brittany Ann Byers, I am so proud of you. I cannot wait to see what is to come in the future. 

The recipe I used is below. (minus the M&M’s)

this peanut frosting is a keeper.

Dark Chocolate Cupcakes with Peanut Butter Frosting and an M&M “Crust”
Yield | 12 cupcakes 

Cupcakes adapted from
1 1/8 cups all-purpose flour
1/4 cup unsweetened cocoa
1 1/4 tsp. baking soda
1/4 tsp. salt
1 large egg
1/2 cup packed light brown sugar
1/2 cup granulated white sugar
1/2 cup + 2 tbsp. whole milk 
1/3 cup strong brewed coffee or espresso (I used instant coffee)
1/2 cup unsalted butter, melted
1. Preheat your oven to 350’F and line 12 cupcake molds or muffin tins with paper liners.
2. Whisk together the flour, cocoa, baking soda, and salt. 
3.  In a medium bowl, beat together the egg, and both sugars. Add the milk, coffee, and melted butter and mix until incorporated. 
4. Mix in the dry ingredients and divide the mixture evenly between the cupcake molds. I found that filling mine 3/4 of the way full does work best. 
5. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely, about 10 minutes, and then remove to a wire rack. Make sure cupcakes are completely cool before frosting.
Frosting via How Sweet Eats
1/2 cup of butter, softened
2/3 cup peanut butter
3-4 cups of powdered sugar, as per the recipe, but I found that about 3 cups works best
1 tsp. vanilla extract
1-2 tbsp. milk
pinch of salt
One friggin’ huge bag of your favourite M&M’s, all crushed up 
1. Cream together the butter and peanut butter with an electric mixer.
2. Add powdered sugar at low speed and then gradually add the milk and vanilla extract. Frosting should be smooth.
3. If the frosting is too dry, add more milk. If it’s too runny, add more powdered sugar.
4. Frost cupcakes as desired and “crust” with the crushed M&M’s!