Dollop the whipped cream on top of the tartlets and sprinkle with the lime zest. Just before serving, beat the cream, confectioners’ sugar and vanilla in a large bowl with an electric mixer until soft peaks form.
#Key lime pie cupcake cracker
While not technically a Key Lime Pie (since I'm not using Key Limes) the combination of tart fruit and cream, surrounded by a light, graham cracker is simple to make, but delivers. Remove tarts from the pan (a small offset spatula works well here) and refrigerate until cold, at least 1 hour. When it comes to dessert, my husband isn't picky however, when it comes to pies, he has a definitive list of his favorites, and Key Lime is at the top. Place the pan on a wire rack to cool for about 30 minutes. Bake just until the filling has set, about 6 minutes. See how darling these key lime cupcakes are A cheesecake-meets-key-lime-pie filling makes these no-bake cuties the perfect light and refreshing dessert for. Divide the mixture evenly among the tartlet crusts in the muffin pan, filling just below the top of each crust. Add the condensed milk and lime juice and beat until combined. Key lime cake filled with a not too tart key lime filling, frosted with a sweetened condensed milk vanilla buttercream and topped with housemade Graham. Grab a muffin tin and a freezer, and you'll never need to share key lime pie again.
#Key lime pie cupcake how to
(If the crusts fell during baking, you can reform them while they are still hot with a lightly greased shot glass or the back of a lightly greased small spoon.)įor the filling: Beat together the yolks and lime zest in a large mixing bowl with an electric mixer on high speed until the yolks have lightened in color and thickened slightly, about 1 minute. How to Turn Key Lime Pie Into (Frozen) Cupcakes. Bake until browned and firm to the touch, about 10 minutes. Divide the mixture evenly among 12 cups of the prepared muffin tin (about 1 1/2 tablespoons for each cup) and use a shot glass or your fingers to press it evenly into the bottom and up the sides. Our lime sponge is the base, filled with a delicious lime curd, iced with a light marshmallow icing topped with lime. With the motor running, drizzle in the butter and process until the mixture resembles damp sand. Add the sugar and salt and pulse to combine. vanilla, 3T key lime juice and 2T key lime rind.
Add in slowly 3 cups of powdered sugar now add 2 t. Start with 2 sticks of butter softened, cream that until fluffy.
Make crust: Combine graham crumbs, sugar and salt in a medium bowl and stir until mixed.
1 to 2 tablespoons powdered or granulated sugar, to taste. Add in the vanilla, lime zest, and lime juice. In a large bowl, cream together the butter and sugar. In a bowl, combine flour, baking powder, and salt. Lightly spray 12 cups of a nonstick mini muffin pan with cooking spray.įor the crust: Place the graham crackers in a food processor and pulse until finely ground. For the frosting, I just made my standard butter, powdered sugar and milk frosting, but replaced the milk with Key Lime juice. 2/3 cup (155 ml) fresh lime juice (from about 1 dozen tiny key limes or 4 persian/regular limes) To Finish. Line muffin tins with cupcake liners or grease muffin tins and set aside.
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