Last year I offered my baking services to the Sacramento Children’s Chorus and pledged to bake a dessert each month for the highest bidder in a silent auction. I’ve actually loved fulfilling my commitment because the winner has requested some desserts that are not in my regular arsenal. This month, he requested a key lime pie. As I set out to baking said pie today, I looked around my kitchen. I had lime juice, zest, and enough whipped cream topping to act as frosting!
And the Key Lime Cupcake was born.
I wanted this cupcake to be super light, so I decided on a white cake as the base. This also work well since I only used egg yolks for the key lime pie. Yay to me for being efficient with my ingredients! The white cake, kicked up a notch with lime juice and zest, turned out fluffy and cloud-like. Because of this, I’m really glad I decided to use a whipped cream topping. Anything else, like a butter cream or cream cheese frosting, would be so heavy I swear these little cakes would collapse.
With the frosting, I’m trying something new: stabilized whipped cream. I found instructions for it here and it claims that the addition of the gelatin adds a bit more body and prevents the melting of the whipped cream as the cakes sit and wait to be eaten. Because I’ll be taking these to share with co-workers and fellow volunteers tomorrow, I think that this whipped cream was the perfect choice.