Ever since the demise of the Dr. Sweets character on Bones that song, The Lime in the Coconut pops into my head at the craziest of times. Like while in the produce section of the grocery as I’m trying to remember what vegetable I’m supposed to be buying. So instead of spinach (I finally remembered hours later) I bought key limes in honor of the dearly departed Dr. Sweets.
And since I don’t really enjoy key lime pie or lime in my coconut, I thought of cake. Key lime cake. And then it was a short journey to key lime baby cakes or as we fondly call them, cupcakes. You know how I like cupcakes because there’s cake for everyone.
Little key limes are a bit of a pain to zest and juice. But it’s worth it and the key lime zest on top of the icing looks pretty cool. Plus they taste limey good.
The lime oil from Boyajian is really a good thing to have on hand in your pantry. The package comes as a trio of citrus flavors and though not inexpensive, lasts a long time because you use only a little tiny bit for big flavor. Extract is like oil-lite. If you’re a big citrus fan the oils are well worth it.
There’s no coconut in the lime in this little cake, but maybe another day we’ll try a little lime in the coconut something or other. Until then, baby cakes. And here’s to you, Dr. Sweets.
|Key Lime Baby Cakes|| |
- 150 grams granulated sugar (3/4 cup)
- Zest of 4 key limes or 2 regular limes
- 260 grams Canteen blend flour (2 cups) (see notes)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 extra large eggs
- 120 grams neutral vegetable oil (1/2 cup)
- 160 grams plain Greek yogurt or non dairy plain yogurt (2/3 cup)
- 60 grams key lime juice from 6-8 key limes (1/4 cup)
- ½ teaspoon lime Boyajian lime oil or 1 teaspoon lime extract
- ½ teaspoon vanilla extract
- 230 grams unsalted butter, room temperature (1 cup)
- 440 grams powdered sugar, sifted (4 cups)
- 3 to 5 key limes, zested
- 2-4 tablespoons juice from key limes
- In a small bowl blend the zest with granulated sugar until it turns key lime green and smells like limes. Let the mixture sit for an hour and longer is better (covered).
- Preheat oven to 350°F. Place liners in (2) 12-count muffin pans (makes 14-16). In a large bowl whisk together lime sugar, flour, baking powder, baking soda and salt until combined. In a medium bowl blend together eggs, oil, yogurt, lime juice, lime oil and vanilla. Add to dry mixture and mix batter until smooth. Scoop into liners about ⅔ full. Bake 18-22 minutes or just until a toothpick comes out without crumbs. Cool in the pan for a few minutes and then transfer cupcakes to a rack to cool completely before frosting.
- In a large bowl blend butter until smooth. Using an electric or stand mixer beat in the sugar on low speed until blended. Zest two limes into the frosting. Add lime juice, one tablespoon at a time just until mixture holds its shape. Pipe or spoon frosting onto cupcakes. Zest remaining limes over the cupcakes so that most of it lands on the frosting.