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key lime help??

post #1 of 8
Thread Starter 

I made two different key lime recipes, one is really moist and tart, the other not so much but I don't want to waste the second set of cupcakes. Is there anything I can do to make them more "tart lime" tasting before I ice them? 

post #2 of 8
Make a simple syrup of lime juice and sugar and water, and brush the tops. Or just use lime juice brushed on, but I would refrigerate afterward.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #3 of 8
Maybe you could look up a key lime cake recipe that uses a simple syrup and brush it on, or fill them with lime curd. I think there is a paula deen recipe on food networks website where she does this. This happened to me a few months back. When I iced them, I made the buttercream with mostly lime juice as the liquid and added a little cream and zest. Then I filled them with lime curd mixed with sweet cream( cream cheese, whipped cream and sugar).
post #4 of 8
Make sure you're using actual Key lime and not "regular" lime.

Make a syrup with Key lime juice and sugar and brush it on the layers/cupcakes.
post #5 of 8
Thread Starter 
Ok great. Thanks for the feedback. I think I'll try both (curd and simple syrup) and see which I like better. Thanks!
post #6 of 8

The curd sounds great!!!

post #7 of 8
Quote:
Originally Posted by queenbee231 View Post

I made two different key lime recipes, one is really moist and tart, the other not so much but I don't want to waste the second set of cupcakes. Is there anything I can do to make them more "tart lime" tasting before I ice them? 


I absolutely LOVE key lime desserts! Would you be willing to share the recipe that was tart?

post #8 of 8
I'd love a good key lime cupcake recipe, too.
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