Key Lime Cupcakes
I used them when I baked so many muffins and cupcakes for the office for St. Patrice’s day and Last Sunday was the perfect day to put them to use… I am not sure why I bought so many of them! Even after using them with this recipe I have a lot leftover, I guess I was feeling lucky with the clover leaf… What can I say I love them! Continue reading
However, the first time I made these cupcakes the recipe gave me 9 cupcakes
and I was like what the heck? Where are the rest of the cupcakes?
Do not take me wrong, they were delicious but I had to have my 12 cupcakes, therefore, I had to re work the recipe until I got my 12 cupcakes.
The hint of the blackberry along with the coconuts gives it
this delicious light and airy flavor.
.1 1/2 stick softened margarine
.1 1/2 cup sugar substitutes
.1 cup self rising flour
.3 eggs room temperature
.1 tsp. baking powder
.3/4 cup unsweetened shredded coconut plus more for the toping
.5 tbsp. blackberry syrup
.1/4 tsp. salt
Preheat oven 355
Line muffin pan with paper and set aside
1-In a stand mixer add margarine and sugar substitutes and mix well.
2-Add blackberry syrup.
3-Add eggs one at a time, mixing well after each addition.
4-Sift flour, salt, baking powder and add coconut to the mixture, on low speed add to the margarine mixture, mix for few seconds.
5- Add milk and mix well on high speed for about 50 seconds.
6-With an ice-cream scope fill the cupcakes paper and bake for 25 minutes.
7- Remove from oven and cool on cooling rack for 10 minutes, remove from the pan and cool completely before icing.
8-Ice the cupcakes with your favorite icing flavor; I used my sugar free icing and top it with coconuts. Enjoy!
.2 cups chopped Apples, any kind
.1 tbsp fresh Lemon juice
.2 cups All purpose flour
.2 tsp. Baking powder
.½ cup Light brown sugar substitutes
.1 cup Pecan chopped and divided
.2/3 cup low fat Milk
.1 stick of Butter room temperature
.1 large Egg
.1 tsp Cinnamon
.½ tsp grated Nutmeg
.¼ tsp Salt
.1 tsp Vanilla
Preheat oven 375
Peel and chop the apples to small bite sizes, add lemon juice and set aside.
Line a muffin pan with baking paper and set aside.
In a stand mixer bowl beat brown sugar and butter until it is soft, add egg, vanilla and mix well for about a minute.
Sift flour; add salt, cinnamon, nutmeg, baking powder, chopped apples and half the chopped pecans.
On a low speed add the flour mixture and alternate with the milk starting and ending with the flour, making sure not to over mix.
With ice cream scope, adds the batter to the lined muffin pan, sprinkle the top with the remaining chopped pecans.
Bake for 25-30 minutes or until toothpick comes out clean.
It makes 12 cupcakes.