2 packages (14.1 ounces each) refrigerated pie pastry
1 cup butter, softened
2 1/2 cups granulated sugar (use a little more if using regular lime juice instead of key lime)
4 eggs
1/2 cup key lime juice
2 cups all-purpose flour
1 1/2 cups self-rising flour
1 1/2 cups buttermilk
Preheat oven to 350 degrees.
Line 32 muffin cups with foil liners; set aside.
On a floured surface, unroll pastry sheets. Using a floured 2 1/4-inch round cutter, cut 32 circles. Discard remaining pastry or use for something else. (My grandkids like to roll out the scraps, brush with butter and sprinkle with cinnamon and sugar. Roll up, cut into slices and make little cinnamon rolls.) Press each pastry circles into the cupcake liners.
Bake at 350 degrees 10-12 minutes or until lightly browned. Cool on a wire rack.
In mixer bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating after each one. Beat in the lime juice.
In another bowl, whisk the flours together. Add flours to the butter mixture alternately with the buttermilk, beating well after each addition.
Pour batter evenly into the prepared muffin cups. Bake 20-22 minutes or until a wooden toothpick inserted in the centers comes out clean. Remove from oven and cool 10 minutes in the pans before removing to wire racks to cool completely. Frost with the following frosting.
Frosting:
12-oz cream cheese, softened
1 1/2 cups butter, softened
1 1/2 tsp vanilla extract
2 3/4 to 3 cups powdered sugar
6 tbsp Key lime juice
Fresh raspberries for garnish, optional
In mixer bowl, beat cream cheese, butter and vanilla until blended. Beat in enough powdered sugar, alternately with the lime juice, to reach the desired consistency. Beat mixture until smooth and creamy.
Frost cupcakes and top each with a fresh raspberry, if using.
Leftovers should be refrigerated.
2 1/2 cups granulated sugar (use a little more if using regular lime juice instead of key lime)
4 eggs
1/2 cup key lime juice
2 cups all-purpose flour
1 1/2 cups self-rising flour
1 1/2 cups buttermilk
Preheat oven to 350 degrees.
Line 32 muffin cups with foil liners; set aside.
On a floured surface, unroll pastry sheets. Using a floured 2 1/4-inch round cutter, cut 32 circles. Discard remaining pastry or use for something else. (My grandkids like to roll out the scraps, brush with butter and sprinkle with cinnamon and sugar. Roll up, cut into slices and make little cinnamon rolls.) Press each pastry circles into the cupcake liners.
Bake at 350 degrees 10-12 minutes or until lightly browned. Cool on a wire rack.
In mixer bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating after each one. Beat in the lime juice.
In another bowl, whisk the flours together. Add flours to the butter mixture alternately with the buttermilk, beating well after each addition.
Pour batter evenly into the prepared muffin cups. Bake 20-22 minutes or until a wooden toothpick inserted in the centers comes out clean. Remove from oven and cool 10 minutes in the pans before removing to wire racks to cool completely. Frost with the following frosting.
Frosting:
12-oz cream cheese, softened
1 1/2 cups butter, softened
1 1/2 tsp vanilla extract
2 3/4 to 3 cups powdered sugar
6 tbsp Key lime juice
Fresh raspberries for garnish, optional
In mixer bowl, beat cream cheese, butter and vanilla until blended. Beat in enough powdered sugar, alternately with the lime juice, to reach the desired consistency. Beat mixture until smooth and creamy.
Frost cupcakes and top each with a fresh raspberry, if using.
Leftovers should be refrigerated.
Source 2014 TOH
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