Barbies Florida Key Lime Pie Cupcake Food

MINIATURE SPICY KEY LIME CUPCAKES

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Line 3 miniature muffin tins with miniature paper liners.
• Make the cake mix according to the package directions. Spoon the batter into the paper liners, filling each about halfway full (about 2 teaspoons each). Bake until a cake tester inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Place the muffin tins onto a cooling rack and cool completely.
• Meanwhile, whisk together the sweetened condensed milk and key lime juice. Pour the mixture into a small squeeze bottle.
• Put the heavy cream and confectioners' sugar in a large mixing bowl and use a hand mixer to whip to medium-stiff peaks. Transfer the whipped cream to a piping bag fitted with a large star tip. Alternatively, if you do not have a piping bag with a star tip, you can put the whipped cream into a large resealable bag and cut a corner of the bag to create your own piping bag. Refrigerate until ready to use.
• To assemble, place the tip of the squeeze bottle into the center of one cupcake. Press the tip about three-quarters of the way into the cupcake and squeeze a small amount of the key lime filling into the cupcake (the filling should just come to the top of the cupcake). Repeat this step with the remaining cupcakes.
• Pipe small mounds of the whipped cream on top of each cupcake. Garnish each cupcake with a light dusting of cayenne pepper and a sprinkle of lime zest.

KEY LIME PIE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.
• Cream the butter in a large bowl with an electric mixer until smooth. Gradually add the granulated sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the sides of the bowl between additions. Beat in the vanilla.
• Combine the flour, baking powder, lime zest and salt in a medium bowl. Add one-third of the flour mixture to the butter mixture; beat in half the milk. Repeat additions, ending with the flour. Beat until combined, taking care not to overmix.
• Divide the batter between the prepared muffin tins, filling the cups two-thirds full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, 18 to 22 minutes. Cool the cupcakes in the tins on a rack for 10 minutes, and then remove from the tins and cool completely.
• To assemble: Pour the Key Lime Curd into a squeeze bottle with 1/4-inch opening. Fill the cupcakes with curd by inserting the tip into the top of each cupcake and squeezing a couple tablespoons of filling into each cupcake; the cupcake will feel heavier and curd may be visible as it comes up to the top of the cupcake.
• Stir the Key Lime Frosting and dip the top of each cupcake into the frosting, allowing any excess to drip off.
• Roll the edge of each cupcake in the graham cracker crumbs and place on a serving platter. Garnish with a slice of Key lime if desired.
• Whisk together the yolks, granulated sugar, lime juice and salt in a small heavy-bottomed saucepan. Cook over medium heat, whisking constantly, about 6 minutes, or until the mixture is thick enough to coat the back of a spoon and registers 160 degrees F on an instant-read thermometer.
• Remove from the heat and strain through a fine sieve into a medium bowl. Stir in the butter, one piece at a time, stirring until combined before adding the next piece. Stir in the lime zest and cover with plastic wrap pressed directly on the surface of the curd.
• Chill completely, about 1 hour.
• 3 ounces cream cheese, at room temperature
• Beat the cream cheese and butter in a bowl with electric mixer at medium speed until fluffy, about 2 minutes. Gradually beat in the sweetened condensed milk, scraping down the sides of the bowl to combine well. Beat in the lime juice and vanilla. On low speed, gradually add the confectioners' sugar and beat until well combined. Chill 30 minutes.

KEY LIME CUPCAKES

Steps:

• Make the lime curd: Combine the granulated sugar, egg and egg yolk, lime juice and cornstarch in a small saucepan. Cook over medium-low heat, whisking, until thick enough to coat a spoon, 8 to 10 minutes. Remove from the heat and whisk in the butter, a little at a time, until smooth. Strain through a fine-mesh sieve into a bowl, then stir in the lime zest and salt. Set in a larger bowl of ice and stir until the curd is completely cool. Press plastic wrap directly onto the surface; refrigerate until ready to use.
• Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Pulse the wafer cookies in a food processor until finely ground. Melt 2 tablespoons butter; add to the processor and pulse until the mixture comes together. Press about 1 tablespoon crumbs into each muffin cup.
• Sift the flour, baking powder, baking soda and salt into a medium bowl; set aside. Combine the remaining 10 tablespoons butter and the granulated sugar in a large bowl and beat with a mixer on medium-high speed until fluffy, 5 minutes. Reduce the speed to low; beat in the eggs, one at a time. Add the vanilla, lime zest and juice and beat until well combined. Add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the speed to medium high and mix until combined.
• Divide the batter among the prepared muffin cups, filling each about three-quarters of the way. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Remove to a rack; let cool completely.
• Make the frosting: Beat the butter in a large bowl with a mixer on medium-high speed until fluffy, 5 minutes. Reduce the speed to low and beat in the confectioners' sugar. Increase the speed to medium high; add the sour cream, lime juice and salt and beat until fluffy, 2 more minutes.
• Place the lime curd in a pastry bag fitted with a 1/4-inch tip. Insert the tip into the center of each cupcake and squeeze to fill. Frost the cupcakes, then pipe more lime curd on top. Top with lime slices and zest.
• Cook's Note: Key limes are smaller and more tart than regular limes. If you can't find them, look for bottled Key lime juice and use regular lime zest.

BARBIE'S CREAMY DREAMY CUPCAKE

Steps:

• For the cake batter: Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners.
• In the bowl of a stand mixer with a paddle attachment, add the sugar, gluten-free baking mix, cocoa powder and salt and mix on low speed until combined. Add the eggs one at a time, waiting until each is fully incorporated before adding the next. Add the milk, oil and vanilla and mix on low speed until combined. Stop the mixer and scrape down the sides of the bowl to make sure all the ingredients are thoroughly combined. Turn the mixer to low and slowly pour in 1 cup hot water, making sure it is evenly incorporated into the batter.
• Fill the cupcake liners two-thirds full with the batter and bake until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Immediately turn the cupcakes out of the pans onto a cooling rack and let cool completely.
• For the chocolate ganache: Put the cream in a saucepot and heat to a scald over medium heat. Do not boil!
• Put the chocolate in a mixing bowl and pour the hot cream over it. Let it sit a moment and then gently stir to combine and melt the chocolate. Set aside to cool and thicken up slightly. The ganache can be made several days ahead of time and kept in an airtight container in the refrigerator.
• For the caramel corn: Line a baking sheet with a silicone baking mat or parchment paper. Spread the popcorn out on the baking sheet and carefully pick out and discard any unpopped kernels.
• In a saucepot, bring the butter, sugar, salt and 1/4 cup water to a rolling boil over medium-high heat. Stirring constantly, boil until the mixture thickens and darkens to the color of peanut butter. Just before the mixture starts to smoke, quickly pour it over the popcorn on the baking sheet. Using two spatulas, quickly toss the popcorn in the caramel to coat the corn, and spread it out on the baking sheet. Set aside to cool completely, and then break up into pieces.
• For the marshmallow creme mascarpone frosting: In the bowl of a stand mixer using a whisk attachment, combine the marshmallow creme, mascarpone, heavy cream, vanilla extract, vanilla bean paste and salt and whisk on low speed until there are no lumps and all the ingredients are combined. Turn to medium-high speed and whip to medium-firm peaks.
• Fit an 18-inch piping bag with a round tip and twist and hold the bag right by the tip to prevent the frosting from leaking out. Fold the top of the piping bag over your hand and spoon the frosting into the bag.
• To assemble, dip each cupcake in the chocolate ganache, roll in the caramel corn pieces to create a crunchy shell, top with the marshmallow creme mascarpone frosting and drizzle with more chocolate ganache. Garnish with a piece of caramel corn

KEY LIME CUPCAKES

Steps:

• Preheat oven to 350°. Line 16 muffin cups with paper or foil liners., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cracker crumbs, flour, baking powder, cinnamon and nutmeg; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, butter and lime zest until blended. Beat in lime juice and vanilla. Gradually beat in confectioners' sugar until smooth. Pipe or spread onto cupcakes. Refrigerate until serving.