Recipe: Appetizing Vickys Key Lime Cupcakes, GF DF EF SF NF

Vickys Key Lime Cupcakes, GF DF EF SF NF. A slight change from the usual lemon & poppy seed cake, this tastes exactly the same but with the added benefits from chia seeds instead. Key Lime Cupcakes - light, fluffy cupcakes full of key lime flavor! With lime juice and zest, topped with a tangy sweet lime frosting and graham cracker crumbs.

Learn how to make Instant Pot Key Lime Cupcakes. This recipe is gluten-free, soy-free, dairy-free, wheat-free, and nut-free. Key Lime Cupcakes have all the flavors of key lime pie in a pretty little cupcake. You can have Vickys Key Lime Cupcakes, GF DF EF SF NF using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients of Vickys Key Lime Cupcakes, GF DF EF SF NF

1. Prepare 220 g of (1 & 3/4 cups) gluten-free / plain flour.
2. You need 1 tsp of baking soda / bicarbonate of soda.
3. Prepare 1/8 tsp of xanthan gum if using GF flour.
4. Prepare of Juice of 1 lime + rice milk added to measure 240ml / 1 cup.
5. It's 80 ml (1/3 cup) of olive oil.
6. You need 1 tbsp of apple cider vinegar.
7. It's 1 tsp of vanilla extract.
8. Prepare of Zest of 2 limes.
9. It's 200 g (1 cup) of granulated sugar.
10. Prepare of For the Lime Buttercream Frosting.
11. Prepare 375 g (3 cups) of icing sugar / powdered sugar.
12. Prepare 56 g (1/4 cup) of Gold Foil-wrapped Stork margarine block.
13. Prepare 3 tbsp of lime juice.
14. Prepare 1 drop of or 2 green food colouring.
15. You need of Lime zest to decorate.

Bright and fresh lime flavor that's a little tart, a little sweet, that makes Key limes are smaller than regular limes and they are also slightly sweeter which brings amazing flavor to these cupcakes. Key lime juice and zest is in. It's the beautiful time of the year where many beautiful things happen such as outings with your friends, picnics or a family reunion. There are endless amounts of scenarios.

Vickys Key Lime Cupcakes, GF DF EF SF NF step by step

1. Preheat the oven to gas 4 / 180C / 350F and line a cupcake tin with paper cases.
2. Mix the flour, baking soda and xanthan gum if using together in a bowl.
3. Mix the lime / milk with the oil, vinegar and vanilla then add the sugar and stir until dissolved.
4. Add the wet mix to the dry along with the lime zest and whisk until smooth.
5. Divide the batter evenly between the paper liners.
6. Bake for 25 minutes or until a toothpick in the middle tests clean then let cool completely on a wire rack.
7. Frost the cooled cupcakes with a wide piping nozzle and sprinkle with lime zest to finish.
8. To make the buttercream, beat the margarine until softened then add the powdered sugar, mixing until pale and fluffy before adding the lime juice and food colouring.

Along with these events, summer is the time in which many new delicious citrus-y recipes pop up. This post may contain affiliate links which won't change your price but will share some commission. The cake part is essentially a wonderful vanilla cupcake that gets a key lime makeover with juice. My Birthday Cupcakes - Key Lime Cupcakes with Key Lime Filling and Key Lime Buttercream Frosting Tutorial Oh so yummy! Here in the Hudson Valley, finding a good bag of fresh key limes is like winning the lottery.