I’m not a huge lemon bar fan, but I’ve been craving some sort of citrus dessert – so I decided on glazed lime cakes. Last Sunday, I had plans for a picnic with friends, and I decided that it would be the perfect opportunity to bake something fun.
The recipe that I decided to use was for glazed lemon cakes, and as I only had limes on hand, I decided to change it up just a bit. These cakes turned out delicious, and my favorite part was the delicate glaze that added a hint of sweetness and moisture, but wasn’t a full on frosting.
Recipe Adapted from Martha Stewart.com (http://www.marthastewart.com/340567/glazed-lemon-cake)
Prep Time: 15 minutes
Bake time: 10-12 minutes
½ cup unsalted butter
1 ½ cups all purpose flour
2 tsp baking powder
½ teaspoon salt
½ cup buttermilk
1 tsp vanilla extract
Zest of 1 lime, plus juice (Save 1 tablespoons of juice for the glaze)
1 cup granulated sugar
2 large eggs
1 ½ cups confectioners sugar
1. Preheat oven to 350 degrees. Line mini muffin tins with muffin liners.
2. In a medium bowl, whisk the flour, baking soda, and salt. In a small bowl, whisk together the buttermilk, vanilla, lime juice and lime zest.
3. With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. Slowly add flour mixture in three batches, alternating with additions of the buttermilk mixture.
4. Spoon 1 ½ tablespoon of batter into each muffin cup. Bake until a toothpick inserted in center of cupcake comes out clean, about 10-12 minutes. Cool for 10 minutes in the tin, and then continue cooling completely on a rack.
5. In small bowl, mix confectioners sugar with the 1 tbsp of lime juice that was set aside. Stir until smooth. Dip top of cupcakes into glaze. Let set for 30 minutes.