Graham Cupcakes by Vanilla Garlic
Makes 20-24 cupcakes / 350 F oven
What You’ll Need...
1/2 cup of butter, room temperature
1 cup of sugar
3 eggs, room temperature
1 cup of milk
1 cup of flour
1 1/2 cups of graham cracker crumbs
1 teaspoon of baking soda
1 teaspoon of baking powder
1/8 teaspoon of salt
What You’ll Do...1) Beat the butter for about 30 seconds until well creamed. Add the sugar and mix for 3 minutes using a paddle attachment until light and fluffy. 2) Add the eggs, one at a time, being sure to beat for 30 seconds for each egg. 3) Place graham crackers in a food processor or in a plastic bag and beat the crud out of them until it's been ground into small crumbs and powder. 4) Sift together the flour, graham cracker crumbs, baking soda and powder, and salt. Add about 1/4 of the mixture to the butter mixture, then add some of the milk. Continue to add the ingredients in a dry-wet-dry method, ending with the dry. Continue to mix until just combined. 5) Scoop into cupcake papers, only fill half-way, and bake for 15-18 minutes in a 350 F oven or until a cake tester comes out clean.
Key Lime Curd adapted from Coconut & Lime
6 TBLS butter
¾ cup sugar
½ cup key lime juice
1 tsp lime zest
Over low heat, melt butter in saucepan. Add the remaining ingredients and whisk continuously for 8-10 minutes, or until mixture becomes a custard. Allow to cool. It will thicken as it cools. Pour into a jar or bowl, cover and refrigerate.
Whipped Cream Cheese Frosting (with added Key lime zest) from allrecipes
1 (8 oz package) of cream cheese
1 cup of white sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 ½ cups of heavy whipping cream
1 tsp lime zest
In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar salt and vanilla. Beat until smooth. Fold in whipped cream with cream cheese mixture. Add lime zest.
Putting it all together--