THE RIGHT CHOICE

I can hardly believe that 2012 is almost half way through!  The days are slipping by, the landscape is changing (thank the Lord for the rain), and another special day of celebration has come and gone.  I hope this Father's Day everyone got a chance to pause and acknowledge the great things fathers have done or are still doing in our lives.

To celebrate Father's Day, Bill decided he wanted to BBQ for everyone.  He made the BEST brisket and ribs!!!  You could cut them with a fork.  Seriously.  Melt in your mouth.

His selflessness and love of smoking caused (literally) a sleepless night.  He was up and down every few hours tending to the tender, juicy morsels. Wow!!!

It was a perfect day to gather out by the pool.  In addition to Phil, me, Mom, Bill, Heather and Nick, the Gotreauxs, Ed, Pat and Steve bellied up the table and enjoyed Bill's creations, cole slaw, fresh corn on the cob, baked potatoes/sweet potatoes, and much, much more. We were fuller than ticks for sure!!!

In honor of the fathers and to help cool us down on a hot summer day, I decided to make Key Lime Pie Cupcakes!

I found what appeared to be an incredible, but involved recipe online.  It did not disappoint on either count.  It was an intensive process, but the sweet, tart treats were absolutely perfect for poolside enjoyment!!  The recipe had a traditional pie crust bottom, a simple curd topping, and the batter used a cake flour and included coconut extract, fresh lemon zest, and buttermilk.  I could tell the little bundles would surely to taste like a mini key lime pie in a paper cup, especially when they were topped with my homemade whipped cream.

Despite my anxiousness to begin the cupcakes, my supply cabinet was short a few items.  After a quick trip to the Publix, I would begin my creations...or would I?  Apparently, there were quite a few with the same key lime pie idea.  The Publix was COMPLETELY out of limes!!  None.  Nada.  Zilch.  I let out a frantic "help" text to Phillip, who saved the day.  He stopped on his way home with just what I needed.

While I was waiting on the fruit du jour, I started by making the key lime curd that would top the cupcakes.  It would require no limes, just lime juice.  The recipe indicated that it would make about 1 & 1/4 cup, so I decided to make a double batch.  I did not want to have to be frugal with the topping. 

All total, it took 40 minutes of stirring (lots and lots of stirring) and TLC to bring the mixture to the right consistency.  Like the recipe says, it's best not to rush this one.  Slow and steady.  Be the tortoise. 

I had never made a curd before, so I really did not know what to expect.  I will make it again, but I will also make sure I have PLENTY of time to devote to the cooking and cooling processes.  I let it cool for about 2 - 3 hours before I used it in the cupcakes.

The next step was to make the cupcake crusts.  Simple, simple.  I used the pre-packaged graham cracker crumbs.  They are very finely chopped and a perfect consistency for the crust.

With limes in hand, I mixed up the batter.  This batter, like the curd, takes patience (and planning).  Room temperature eggs, butter, and buttermilk...no rushing perfection.

After filling the 24 cupcake papers, I found the batter made more than just the 24 the recipe indicates.  I could have made another dozen regular-sized cupcakes, but after an executive decision, I decided to make mini cupcakes.  Little less guilt, but 100% of the flavor.  It yielded about 30 of the little tarts.

While the cupcakes were cooling, I mixed up a batch of whipped cream and put it in the fridge to chill.  So good.  Oh my!

When the cupcakes were completely cooled, I hollowed out the centers (about a teaspoon sized area) and filled them with the lime curd.

A rim of the whipped cream and a few zests from the lime, they were done!  Ready for an overnight stay in the fridge.  Good night sweet cupcakes!  (It was after 10pm, so maybe I was a bit tired.)

The cupcakes were a hit at the cookout.  The flavors were strong but not over powering.  I recommend serving them right from the fridge so they are cold and firm.

The recipe was so bountiful that I was able to take some to work today.  A cup of coffee and a mini Key Lime Pie Cupcake were the perfect after lunch refreshment.  I will miss baking for my work family.  They are a great group of individuals.  I start my new job on July 16th and hopefully a positive journey with a new group of great individuals.

I hope you all take time to celebrate summer, your family, and those who mean something to you.  Reflect on what 2012 has brought to you and what you can bring to the rest of 2012.  Life is full of choices.  Like our fathers taught us "make good choices" every day.

Angie

Now for the recipe...

Key Lime Pie Cupcakes

Ingredients:

For the crust:

• 1& ½ c. graham cracker crumbs
• 1/4 c. sugar
• 5 & 1/3 tbsp. (1/3 c.) unsalted butter, melted

For the cupcakes:

• 3 c. cake flour
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 16 tbsp. (2 sticks or 1 c.) unsalted butter, at room temperature
• 2 c. sugar
• Zest of 1 lime (or 2-3 key limes)
• 4 large eggs, at room temperature
• 1 & 3/4 c. buttermilk, at room temperature
• 2 tsp. vanilla extract
• 2 tsp. coconut extract

Directions:

• Preheat the oven to 350° F.
• Line two cupcake pans with paper liners (24 cupcakes).

For the crust:

• In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.
• Drop about 1 tbsp. of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: the bottom of a squeeze bottle or shot glass works very well.)
• Bake for 5 minutes.
• Remove from the oven and maintain the oven temperature.

For the cupcakes:

• Combine the cake flour, baking powder and salt in a medium bowl.  Whisk together and set aside.
• Add the butter to the bowl of an electric mixer fitted with the paddle attachment.
• Beat on medium-high speed for 3 minutes, until light and creamy in color.  Scrape down the sides of the bowl and beat for one more minute.  
• Beat in the lime zest.
• Add the sugar to the butter mixture, 1/4 c. at a time, beating 1 minute after each addition.
• Mix in the eggs one at a time until incorporated.  Scrape down the sides of the bowl after each addition.
• Combine the buttermilk and the vanilla and coconut extracts in a liquid measuring cup.
• With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix for 15 seconds longer.
• Divide the batter between the prepared paper liners, filling each about 2/3 of the way full.  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.
• Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.

To assemble the cupcakes:

• Cut out the center of each cupcake, making a small well to hold the Key Lime Curd.  
• Fill each well with about 1 & 1/2 tbsp. of the lime curd.
• Frost the rim of the cupcake with the Whipped Cream (see A Tale of Three Cupcakes).

Makes 24 cupcakes.

Key Lime Curd

Ingredients:

• 3 large eggs
• 3/4 c. sugar
• 1/4 c. fresh squeezed key lime (You may also use regular fresh or bottled lime juice.)
• 4 tbsp. (1/2 stick or 2 oz.) unsalted butter, at room temperature, cut into pieces

Directions:

• In a non-reactive saucepan, combine the eggs and sugar.  Whisk together until well blended.
• Whisk in the key lime juice.
• Place the pan over medium-low heat.  
• Cook, stirring or whisking constantly, until the mixture is warmed through.  Be careful not to heat the mixture too quickly to avoid curdling the eggs.  This takes approximately 10 minutes.
• Whisk in the butter a little bit at a time, stirring in each addition until completely incorporated before adding more.
• Continue to cook, scraping the bottom of the pan, until the mixture thickens and a spoon or spatula leaves a path when drawn through it (no higher than 175˚ F on an instant-read thermometer.)
• Immediately remove the pan from the heat and pass the mixture through a fine mesh strainer.
• Transfer to an airtight container and refrigerate.  
• The mixture will keep up to 2 weeks in the refrigerator.

Yields about 1 & 1/4 c.