The Key to Lime

This weekend was the execution of a recipe that has been dancing around in my head for awhile now.

My friend Betsy is amazing. She’s kind, funny, and always supportive. Not to mention she’s an obscenely talented photographer. In fact, she took the pictures for this post. ( and hopefully every other post i write)

And my dear Betsy loves pie. So when she agreed to be a taste tester this week, I couldn’t let her down.

And with that came the key lime pie cupcakes.

The premise is simple, adding scratch key lime pie filling to homemade super moist white cake, and top it with fresh, slightly sweetened, whipped cream.
The problem is finding a way to keep this a true cupcake, and not a key lime pie with a little bit of cake.

The decision was to make the mini cupcakes with a ripple of key lime filling. Anymore filling and the integrity of the name "cupcake" may have been compromised. Once cooled, they were topped with little mounds of whipped cream, making them the perfect one bite treat.

The jumbo cupcakes were a whole other beast entirely. The bigger the size, the more key lime needed. A layer of cake, a SERIOUS layer of filling in the middle, another layer of cake on top, and enough whipped cream for this cupcake to be a meal.

I figure if someone’s going to choose a key lime cupcake out of the list of dozens of flavors, they want the real thing.



Can you see the layer of real thing?

After my three person tasting, there were still forty cupcakes left over. So where do you bring extra cupcakes? To karaoke at the bar, of course.

Gave each server a mini and by the end of the night asked one to pass the rest of the good around to all the employees. The tin came back empty, the cupcakes got rave reviews, and I officially have a key lime recipe for the books.