Key Lime Pie Cheesecake Cupcakes
Key Lime Pie Cheesecake Cupcakes. I like key lime pie. I like cupcakes. I like cheesecake. It’s a pretty simple story behind these.
Earlier this week in rainy England it looked like it might become spring. The taste of tangy lime and delicately sweet cream cheese seemed like the perfect combination. Sadly as i look out the window now, its raining and grey.
These cupcakes are pretty special though. I’ve perfected my cream cheese frosting recipe. I love cream cheese frosting but whenever i make it i have to refrigerate it for hours before i can use it. I always goes runny and falls off cupcakes. After much research i found the secret ingredient: Cornflour!
Another tip is to mix the sugar and butter together and then add in the cream cheese. Once you’ve over beaten the cream cheese there’s very little you can do to fix it and so adding it lasts helps this. People try and add more and more icing sugar to thicken icing but it just makes it too sweet and cloying and doesn’t always work.
- 150g butter (softened)
- 150g caster sugar
- 3 medium eggs
- zest and juice of 1 lime.
- 160g plain flour
- 2 tsp baking powder
- 175g butter
- 250g icing sugar
- 1 tbsp cornflour
- 175g cream cheese
- zest of one lime
- extra zest and crumbled ginger biscuits for decoration (optional)
- Pre heat the oven to 180C (fan assisted)
- Cream the butter and sugar together until soft and creamy.
- Beat in the eggs one at a time until combined.
- Mix in the zest and juice of one lime.
- Sift in the flour and baking powder in two parts.
- Divide between the cupcake cases.
- Bake for 12-15 minutes until firm to touch and a skewer can be inserted in the middle and pulled out clean.
- Leave to cool.
- Beat the cornflour and 2 tbsp of the butter together until combined.
- Mix in the rest of the butter.
- Sift in the icing sugar and combing into sugar 50g at a time until fully combined.
- Fold in the cream cheese a chunk at a time carefully so not to make the icing to loose.
- Gently stir in the lime zest.
- Pipe or spread onto cupcakes.
- If needed you can add more cornflour just not so much you can taste it. The cornflour leaves the frosting with a slight crust to make them easier to transport and keep.
- Eat within 3 days.