Cupcake Round-Up 2

What better way to put off doing important tasks (such as reorganizing my room, namely my closest) than by posting the scrumptious cupcakes I made last weekend for a friend’s apartment warming party. Yes, you read that right. Apartment. See in the city, we cram everyone we know into a tiny apartment for apartment warming parties when people move, not huge houses.
Anyhow, I noticed that Chockylit at Cupcake Bakeshop and Garrett at Vanilla-Garlic posted about a second Cupcake Round-Up, and I just couldn’t resist since it honestly has been years since I've just baked a cupcake at home. So here are the cupcakes that welcomed my friend to her new home. And I’m proud to say that almost every single cupcake was devoured!

Key Lime Pie Cupcakes
I had originally intended these to be flavored after my favorite beverage – the margarita – complete with a liquor soaked margita flavored cake, tequila lime buttercream and sea salt sprinkled on top. However, my friend told me that her boyfriend was really craving a key lime pie, so I quickly turned these into key lime pie cupcakes – lime chiffon cake, key lime pie filling and complete with meringue frosting. Still satisfying, but not exactly what I was craving.

Lime Chiffon Cake
Adapted from Epicurious
Makes about 24 cupcakes

2 1/4 c cake flour
1 1/4 c sugar, divided
1 T baking powder
1 t salt
6 large egg yolks
1/2 c vegetable oil
1/3 c + 2 T fresh lime juice (altogether, you need about 4 limes to make the cupcakes -- zest all of the limes before juicing)
1/3 c water
2 t grated lime peel
8 large egg whites
1/2 t cream of tartar

Preheat oven to 325 degrees. Whisk flour, 3/4 c sugar (save the remaining half cup for later), baking powder, and salt in a large bowl to blend. Beat egg yolks and next 5 ingredients in a medium bowl to blend. Add to the dry ingredients and beat just until smooth.

Using clean beaters, beat egg whites and cream of tartar in another large bowl or mixer until soft peaks form. Gradually add the remaining 1/2 cup of sugar, beating until stiff peaks form (but don't let the whites get too dry). Fold 1/3 of the egg whites into the batter, then fold in the remaining whites.

Line muffin pans with paper cups and fill with batter almost to the tops of the paper cups. Bake until tester inserted near the center comes out clean, about 10 mintues. Cool on wire racks in muffin pans.

Key Lime Filling
Adapted from Vanilla Garlic

5 egg yolks, beaten

14 oz can of sweetened condensed milk

1/2 cup of key lime juice (about 20 key limes) – I cheated and used 4-5 regular limes

1 teaspoon of key lime zest
½ teaspoon gelatin, bloomed in 2 tablespoons water

1 cup heavy cream, beaten to medium peaks

Place the egg yolks in a large bowl and beat until light, fluffy and tripled in volume, about 7 minutes. Meanwhile, combine the condensed milk and the lime juice in a small saucepan and bring to a light simmer over medium heat. Add the bloomed gelatin and quickly temper the hot mixture into the yolks, while beating contnueously. Add the zest. Press a piece of plastic wrap over the top and let chill until cooled, but not set.

Fold the whipped heavy cream into the chilled lime mixture in 2-3 additions. (You can add more whipped cream until you get a consistency and taste you want.)

Cut a small cone shaped piece of cake out of each cupcake. Fill the cavity with the key lime mixture. Cut the body of the cone off leaving just the cap of the cupcake. Replace it back on top of the curd.

NOTE: There will be a lot of key lime mixture left over. I think it would be fabulous as mini key lime tarts.

Meringue Frosting
1 cup sugar
4 egg whites

Whisk the egg whites and sugar over a water bath in the standing mixer bowl until it reaches a temperature of 110°F. Transfer to standing mixer and whisk using whisk attachment at high speed until stiff peaks form, about 5-7 minutes. Use to frost cupcakes.

Pumpkin Chili Cupcakes with Ganache Frosting and Pumpkin Seed Brittle
This is a great fall cupcake, moist and full of warm, comforting flavors. The Ancho chili is a surprising but lovely treat, and the luxurious chocolate frosting seemed to temper the heat of the Ancho. I had to use every ounce of willpower to not eat myself into a semi-conscious state of sugar intoxication, as this chocolate frosting is sinful.

Pumpkin Cupcakes

adapted from Martha Stewart.com

Makes about 24 cupcakes

2 cups of all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon of salt
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger

1 teaspoon Ancho chili powder

pinch cayanne

1/2 cup of packed light brown sugar

1 1/2 cups of sugar

1 cup unsalted butter, melted

4 large eggs, lightly beaten

15 ounces pumpkin puree

Preheat the oven to 350 degrees F.

Whisk together the flour, baking powder, soda, salt, and spices. Set aside.

Whisk together the sugars, butter, and eggs. The add the dry ingredients and whisk them in. Whish in pumpkin puree. Taste and adjust spices.

Fill cupcake papers about ½-2/3 full. Bake until they spring back to touch and a cake tester comes out clean, about 15-18 minutes. Transfer to a wire rack and let cool.

Chocolate Ganache Frosting

Adapted from Cupcake Bakeshop

14 ounces of chocolate (I used 70% since pumpkin is quite sweet)

1 1/4 cup whipping cream

1/4 cup butter, room temperature

3 cups powdered sugar

1/2 teaspoon of salt

1/2 cup of whole milk

1 teaspoon of vanilla

Chop chocolates and transfer into a heat proof bowl. Heat the cream in a small saucepan until bubbles form around the edge of the pan. Pour cream over the chocolate. Let sit for 1 minute, and then stir using a rubber spatula until combined. Add the butter to the chocolate, stirring until combined.

Sift the powdered sugar and whisk together with salt, milk and vanilla in another bowl until combined. Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth.Let sit at room temperature until thickened. Beat with an electric mixer until fluffy. Pipe or spread onto cupcakes.

Pumpkin Seed Brittle
1 cup sugar
2 ounces butter
½ teaspoon vanilla
½ teaspoon Ancho chili powder
1 cup roasted and salted pumpkin seeds

Prepare a flat baking sheet with a non-stick baking mat or silpat.

Place the sugar in a small, non-reactive metal pan. Cook over medium heat until caramelized in a deep amber color. Immediately add the butter, vanilla and Ancho, whisking continuously until completely emulsified and combined. Stir in the pumpkin seeds and spread onto prepared baking sheet. Allow to cool and then break into shards and use to garnish cupcakes.

Sorry I don't have better photos...they were taked very haphazardly in the midst of baking.

See more of the Pastry Princess' dessert recipes!

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