Kahlua Gingerbread With Key Lime Curd Food

KEY LIME CUPCAKES WITH KEY LIME CURD

Steps:

• For the cupcakes: Preheat the oven to 300 degrees F. Line cupcake or muffin pans with 24 cupcake liners.
• Sift the flour, baking powder and salt and set aside in a bowl.
• In the bowl of electric stand mixer with a paddle attachment, cream the butter and granulated sugar together for about 2 minutes. Then scrape down the bowl and add the eggs one at a time. After adding all the eggs, scrape down bowl and add the milk and dry ingredients. Mix on low until well incorporated. Scrape down the bowl again and hike up from low speed to medium speed for about 20 seconds, and then scrape down the bowl for the last time.
• Fill the cupcake liners three-quarters full with batter. Bake for 20 to 22 minutes, rotating the cupcakes after 12 minutes, and bake until the cupcakes are baked through. Cool the cupcakes completely.
• For the frosting: Sift the powdered sugar and set aside in a bowl.
• In the bowl of electric stand mixer with a paddle attachment, cream the butter and cream cheese on low speed. Scrape down the bowl and add the sifted powdered sugar 1 cup at a time. Slowly add the key lime juice and zest until well incorporated. Scrape down the bowl and mix on low speed. Then hike up to medium to high speed for about 2 minutes until creamy and fluffy.
• For the curd: Whisk the eggs, sugar and key lime juice in a steel bowl and set aside while you prepare a double boiler.
• Put a small pot half full with water on the stove over medium to high heat. Place the steel bowl with the whisked eggs on top of the pot and mix with a spatula until your mixture has become creamy like sour cream, 6 to 8 minutes. Remove the mixture and strain, getting rid of excess egg particles. Grab a second steel bowl and dump your egg mixture inside, adding your zest and cold butter. Mix until well incorporated and place in the fridge until it slightly thickens, 10 to 15 minutes (or until desired consistency is achieved).
• Hollow out the middle of the cooled cupcakes with an apple corer or melon ball scooper and set aside. Fill the cupcakes with the curd. Put the frosting into a pastry bag and cut 1/2-inch off the tip. Swirl on the frosting, and then edge the sides in pop rock candies.

LIME CURD

Steps:

• Whisk the sugar, 1 tablespoon lime zest, the lime juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lime mixture.
• Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming; let cool to room temperature. Stir in the remaining 1 teaspoon lime zest. Cover and refrigerate until completely set, at least 4 hours and up to 5 days.

KAHLUA GINGERBREAD WITH KEY LIME CURD

Steps:

• Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, beating until blended.
• Add flour and next 9 ingredients (flour through coffee) and beat until smooth. Pour into a greased and floured 13x9x2 inch baking pan.
• Bake at 325 degrees for 35 minutes or until a wooden pick inserted in center comes out clean.
• Cut into triangles; serve warm or at room temperature with Key Lime Curd and whipped cream. Garnish, if desired.
• Key Lime Curd: Combine sugar, butter, lime juice and rind in a heavy saucepan. Cook over medium heat, stirring constantly, until butter melts. Gradually stir one-fourth of mixture into eggs; add to remaining hot mixture, stirring constantly.
• Cook over low heat, stirring constantly, 10 minutes or until lime mixture thickens and coats a spoon.
• Remove from heat; cool. Cover and chill at least 2 hours. Yield: 3 cups.

GINGERBREAD WITH LIME CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. Grease an 11x7-in. baking dish., Cream butter and 3/4 cup sugar until light and fluffy; beat in egg, molasses, water and ginger. In another bowl, whisk together flour, spices, salt and baking soda; gradually beat into creamed mixture. Transfer to prepared dish., Beat cream cheese, lime zest, lime juice and remaining 1/2 cup sugar until blended; cover and reserve 3/4 cup mixture for frosting. Drop remaining mixture by tablespoonfuls over batter; cut through batter with a knife to blend slightly (mixture will not swirl)., Bake until a toothpick inserted in cake portion comes out clean, 25-30 minutes. Cool completely on a wire rack., Spread with frosting; sprinkle with pecans. Refrigerate leftovers.

KAHLUA GINGERBREAD PEOPLE WITH KAHLUA ICING

Steps:

• Cream shortening, butter, and sugar together.
• Beat in egg until fluffy.
• Stir in molasses and Kahlua.
• Add dry ingredients to creamed mixture and blend well.
• Cover and chill for at least 2 hours but preferably overnight.
• Roll out to 3/8 inch, on a well floured surface, a portion at a time.
• Keep remaining dough chilled.
• Cut with cookie cutter and place on lightly greased cookie sheet.
• Bake at 350 degrees for 8 minutes.
• Let stand for 1 minute to firm.
• Decorate with Kahlua Icing.
• For icing combine all ingredients and tint with food coloring if desired.
• Pipe icing as desired.
• to make icing spreadable add 1 or 2 tsp more Kahlua.