Key Lime Cupcakes

Key Lime Cupcakes with Graham Cracker Frosting

These are perfect for summer. The graham cracker frosting sets them apart from other lime flavored treats!


1 1/2 cups cake flour
2 tsp. baking powder
pinch of salt
1/2 cup butter
1 cup sugar
3 eggs
1/2 cup sweetened condensed milk
3/4 cup key lime juice

In a small bowl combine flour, baking powder, and salt
In mixer cream butter and sugar together
Mix in eggs one at a time
Mix sweetened condensed milk and key lime juice into wet ingredients
Add flour mixture to wet ingredients
Divide into cupcake liners
Bake 350 fro 30 mins. Centers may still be wet, that's normal they will set as they cool.



Graham Cracker Frosting
1/4 cup butter
8 oz cream cheese
2 cups powdered sugar
2 tsp vanilla
1/3 cup key lime juice
1 1/3 cups crushed graham crackers

Mix cream cheese and butter. Mix in all other ingredients, adding powdered sugar a little bit at a time.
Pipe onto cooled cupcakes!



Lemon White Chocolate Cupcakes

Tart and Sweet Lemon White Chocolate Cupcakes with Fresh Lemon Curd Filling and Lemon Cream Cheese Frosting!! Yum!

Happy Fourth of July....

Lemon White Chocolate Cupcakes
3 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks butter softened
2 cups sugar
3/4 cup plain yogurt
Lemon zest from 2 lemons
1 cup fresh lemon juice
5 eggs
1/2 bag of white chocolate chips

Heat over 350 degrees
mix flour, salt, powder, & soda in a large bowl
cream butter and sugar in mixer
In a medium bowl mix yogurt, lemon zest, and lemon juice
Add eggs to butter and sugar one at a time
Alternate flour mixture and yogurt mixture in to mixer. Mix until combined. Add White Chocolate Chips and stir.
Fill lined baking cups and bake approx 16 mins. until golden around the edges.

Once cooled press in a small section of the center and pipe
 Fresh Lemon Curd into center of each cake.

Lemon Cream Cheese Frosting
1 pgk of cream cheese
1 1/2 sticks of butter
Juice from 2 lemons. Zest from both also
2 large spoon fulls of lemon curd
4 cups powdered sugar

Cream first 5 ingredients.
Add powdered sugar slowly until combined.
Refrigerate for 20 mins.
Pipe onto each cupcake

Fresh Lemon Curd

Fresh Lemon Curd

12 Tbs. butter softened

2 cups sugar

4 large eggs

4 egg yolks

1 1/2 cups fresh squeezed lemon juice

2 bsp. lemon zest

Yields 4 cups

Beat butter and sugar in mixer.  Add eggs and yolks slowly. Beat for 1 min.

Add Lemon juice.

Mixture will loook curdled.

Cook on low heat until mixture looks smooth. Mixture will no longer appear curdled.

Increase to medium heat stir constantly about 15 mins. until mixture thickens.

Transfer to a large bowl and cover with plastic wrap to avoid skin from forming on top.

Once cooled transfer to canning jars or use.

Curd is good for 1 weeek in the refrigerator or 2 months in the freezer.

Adapted from finecooking.com



Lemons, Lemons, Lemons...

So I ended up with a huge bag of fresh lemons from Brian's grandma Mary. I am gonna try to make my first fresh Lemon Curd.

So later today I am hoping to have White Chocolate Cupcakes with Lemon Curd filling and Lemon Cream Cheese Frosting.

YUM! Pictures and Recipes to come!!

Cupcakes!

These are just some cupcake pictures to get started! Recipes to follow!

Where to Start....

A food blog is something that I have been thinking about for a long time. Being someone who loves bake and share ideas with others makes blogging seem logical. The question is where to start? I bake to realieve stress, there is nothing like throwing on an apron and finding that peace in the kitchen. Why Sweet Jewel? My sweet grandmother Jewel and the way she looked in her apron and the way the house smelled while she baked, it was amazing.  She is such a tender part of my life, so why not start with her.