Guys, I have a cupcake addiction.
It's getting bad.
|Um, I'm taking them for walks outside apparently.|
This is true addiction.
Out here in the sticks, we don't have those fancy pastry shoppes. We have to make do with our own. So that's what I've been doing. And doing. And doing.
First the rum cupcakes. Then I baked up a batch of yellow buttercake cupcakes for a friend's birthday. Then the carrot cakes with white chocolate cream cheese frosting.* And now these, which have the tastiest batter you'll ever lick off a spoon, and a wonderfully indulgent finished product with a lovely citrusy frosting.
By the way, apparently I'm behind on the times. Cupcakes are sooo out, artisan homemade doughnuts are sooo in, and even bacon is chilling out and making way for whatever salted meat product will be next.
I don't care. Gimme a napkin and a glass of milk and I will gladly eat all your so-last-season cupcakes kthanksbye.
Um, but, hey, if you wanna get me that doughnut pan at Williams Sonoma I mean, I totally won't take it back. Just sayin'.
*All forthcoming blog posts!
Graham Cupcakes with Key Lime Cream Cheese Frosting
(From, where else?, Ming Makes Cupcakes)
For the Cupcakes:
- 1 cup flour
- 1/2 cup graham cracker crumbs
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 stick butter, room temp.
- 1 cup sugar
- 2 eggs
- 1/2 tsp vanilla
- 1/2 cup milk
Mix flour, graham cracker crumbs, baking powder, and salt. Beat in butter gradually. Beat in sugar and mix thoroughly. Beat in eggs, then vanilla and milk until just mixed. Pour into lined cupcake tins. Bake at 400 F for 20 minutes, or until toothpick comes out almost clean.
For the Frosting:
- 4 oz. cream cheese
- 1/2 stick butter, room temp.
- 2 cups confectioners’ sugar
- 2 T key lime juice
|I put extra frosting on it|
Mix together ingredients with an electric mixer until smooth and fluffy. Frost using a pastry bag if you wish.