| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Prep: | 50 min |
| Inactive: | 15 min |
| Cook: | 30 min |
| Yield: | 24 cupcakes |
| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Prep: | 50 min |
| Inactive: | 15 min |
| Cook: | 30 min |
| Yield: | 24 cupcakes |
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 sticks (1/2 pound) unsalted butter
- 2 cups granulated sugar
- 6 eggs
- 2 tablespoons key lime zest
- 1/2 cup milk
- 5 to 6 cups powdered sugar
- 2 sticks (1/2 pound) unsalted butter
- 8 ounces cream cheese
- 2 tablespoons key lime zest
- 2 tablespoons key lime juice
- 3 eggs
- 3/4 cup granulated sugar
- 1/4 cup key lime juice
- 1 tablespoon key lime zest
- 4 tablespoon cold unsalted butter
- 2 cups pop rock candy
Instructions
- For the cupcakes: Preheat the oven to 300 degrees F. Line cupcake or muffin pans with 24 cupcake liners.
- Sift the flour, baking powder and salt and set aside in a bowl.
- In the bowl of electric stand mixer with a paddle attachment, cream the butter and granulated sugar together for about 2 minutes. Then scrape down the bowl and add the eggs one at a time. After adding all the eggs, scrape down bowl and add the milk and dry ingredients. Mix on low until well incorporated. Scrape down the bowl again and hike up from low speed to medium speed for about 20 seconds, and then scrape down the bowl for the last time.
- Fill the cupcake liners three-quarters full with batter. Bake for 20 to 22 minutes, rotating the cupcakes after 12 minutes, and bake until the cupcakes are baked through. Cool the cupcakes completely.
- For the frosting: Sift the powdered sugar and set aside in a bowl.
- In the bowl of electric stand mixer with a paddle attachment, cream the butter and cream cheese on low speed. Scrape down the bowl and add the sifted powdered sugar 1 cup at a time. Slowly add the key lime juice and zest until well incorporated. Scrape down the bowl and mix on low speed. Then hike up to medium to high speed for about 2 minutes until creamy and fluffy.
- For the curd: Whisk the eggs, sugar and key lime juice in a steel bowl and set aside while you prepare a double boiler.
- Put a small pot half full with water on the stove over medium to high heat. Place the steel bowl with the whisked eggs on top of the pot and mix with a spatula until your mixture has become creamy like sour cream, 6 to 8 minutes. Remove the mixture and strain, getting rid of excess egg particles. Grab a second steel bowl and dump your egg mixture inside, adding your zest and cold butter. Mix until well incorporated and place in the fridge until it slightly thickens, 10 to 15 minutes (or until desired consistency is achieved).
- Hollow out the middle of the cooled cupcakes with an apple corer or melon ball scooper and set aside. Fill the cupcakes with the curd. Put the frosting into a pastry bag and cut 1/2-inch off the tip. Swirl on the frosting, and then edge the sides in pop rock candies.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 535 |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 1 g |
| Sugar | 58 g |
| Protein | 5 g |
| Cholesterol | 117 mg |
| Sodium | 159 mg |
| Serving Size | 1 of 24 servings |
| Calories | 535 |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 1 g |
| Sugar | 58 g |
| Protein | 5 g |
| Cholesterol | 117 mg |
| Sodium | 159 mg |
Reviews
I have to agree with previous reviewers. I made two batches. The first took about 30 minutes to cook through and overflowed the cups. This made the cupcakes unattractive and awkward. The second batch I used a scant ice cream scoop of batter and they did not overflow. I wasted approximately one cupcake of batter. The curd cooked a lot longer than 8 minutes and on closer to high heat than medium to thicken. The end result was thinner than I would have liked. I worry they may be messy to eat. The icing was perfect. The taste of the cupcake was rich and the texture dense which I like. The curd was so-so. It probably rates a 3 star but I gave the benefit of the doubt.
My cupcakes came out perfectly maybe because I have a convection oven but 300 degrees was spot on. If I was using a gas oven or a smaller home oven I probably would change the temp to 325 or 350.
Please change the temperature on this from 300 to 350. I’ve been baking long enough to know better, but put it on 300 anyway because that is what it said to do. Yep, it was wrong. Ruined two dozen cupcakes. Please change the temperature and I may try again and change the rating.
This wasn’t Rebecca’s Cupcake on the show, it was the other contestant! Probably why the recipe she provided didn’t work. Pretty shady!!
The oven temperature must be a typo because I baked at 300 degrees for 27 minutes and it was still very raw. I turned oven up to 350 and baked for another 10 minutes and it was fine. If I make this again, I’ll preheat oven at 350 and bake for maybe, at most, 20 minutes.
if you don’t read this whole review read this: Don’t waste your time or money on this fiasco of a recipe. It doesn’t work at all. The cakes were completely raw after cooking time and spread over the entire top of muffin pan making them impossible to remove intact. Even though they put a disclaimer on recipe page food network should be ashamed to put this recipe on their site. All is not lost-the birds will love them.
A little on the sweet size (with the sugar cut), but good. Making them for a kids bday party.
The cupcakes tasted geat, but the curd needed to cook longer. It was a little runny even though I cooked it a minute longer than recommended and the tops of the cakes went flat and spread over the edges of the tins making them unattractive and hard to remove from the pans.