Key Lime Cupcakes

I found this recipe in my bon appetit magazine and just about started salivating as I turned the page to this picture... These are AMAZING!!!

That little Atlanta bakery, Buttersweet Bakery, sure does know how to make a cupcake! If I ever go to Georgia, I will for sure be going there. I scanned in the picture from the magazine because I know no picture I took could do them justice - and I was right... but then I of course, found the recipe online with a picture... but to save you from one more click - here it is...

1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk

FROSTING
1 8-ounce package cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract

CUPCAKES

Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.

Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

FROSTING
Beat all ingredients in medium bowl until smooth. Spread over cupcakes.

From Bon appetite magazine September 2008

Ava and I call them "SHREKCAKES" because of the really cool green color.

Brazillian "Lemonade"

If you have ever been to Tucano's in Provo -- this is the recipe for their lemonade (really, it's a limeade) YUMMY!

3 fresh limes
1/3 cup sugar
3 Tbsp sweetened condensed milk

Quarter limes and place in blender (rind and all), add sugar and sweetened condensed milk and 4 cups chilled water. Blend until limes are chopped up. Strain. Enjoy!

Key Lime Pie

EASY to make - takes five minutes plus baking time and very delicious. I didn't have lime juice so I substituted lemon juice instead. The pie was so yummy BUT I like it made with limes better. Thanks to Teresa from the Winder Stake Young Women's program who shared this recipe with me! BTW: I recommend the graham cracker shell.

2 (14 oz.) cans sweetened condensed milk
2 egg yolks, beaten
3/4 cup Key Lime juice
1/2 cup whipping cream
1 (9 inch) pre-baked pie shell or graham cracker shell

Combine condensed milk and beaten egg yolks, gradually add the lime juice. Fill pie shell with the mixture. Bake at 350 degrees for 8 - 10 minutes. Do not allow to brown. Chill for at least 2 hours. Whip the cream and garnish the chilled pie.

Serves 8... (or makes 10 individual tarts)