To VEGAN or not… Key Lime Cupcakes

Vegan Key Lime Cupcakes

I’m not a vegan, although I did omit all animal products for a couple years.   My intro into vegan baking started when I was a cupcake tester for Vegan Cupcakes Take Over the World.  Isa Chandra Moskowitz and Terry Romero opened my eyes to vegan baking, showing that you don’t needs special ingredients to make a fabulous cupcake.  I almost prefer vegan baking to traditional -  it’s quicker from bowl to pan to mouth.  Almost every recipe can be made with a whisk – don’t have to deal with an electric mixer (except frosting).  Most of the ingredients I always have on hand… no emergency trip to the store for milk, butter or eggs.

So I’ve been thinking about limes/key limes the last few weeks.  I’ve always loved key lime pie and have been  throwing around ideas for cupcakes.  Key limes aren’t in season but you can easily use the regular limes or (heaven forbid) the juice in a bottle.  I picked up a bottle of Nellie and Joe’s Famous Key West Lime Juice and set out to make my cuppers.

The following recipe is adapted from the Golden Vanilla Cupcake recipe in Vegan Cupcakes Take Over the World as well as their Lime Buttercream Frosting.  The lime curd filling is from Bryanna’s Vegan Feast Kitchen

Key Lime Cupcakes (makes 12)

Ingredients

1 oz key lime juice (2Tab) or the juice of one regular lime

zest from 1 lime

7/8 cup of soy milk

1 ¼ cups all-purpose flour

2 Tablespoons cornstarch

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

1/3 cup canola oil

¾ cup evaporated cane sugar

1 teaspoon vanilla extract

Pre-heat oven to 350 degrees and line a muffin tin with cupcake liners.

With a microplane, zest one lime and set aside.  Juice lime and place in a 1 cup measuring cup.  You should have approx 1 oz.  Fill cup to 1 cup mark with full fat soy milk.  Stir to blend and set aside for several minutes (it will thicken).  Mix in lime zest

In a separate bowl, sift together flour, baking powder, baking soda and cornstarch, then whisk in kosher salt (kosher salt won’t go through sifter)… I use a mesh strainer rather than an old fashion sifter…

In a large bowl, whisk lime/soy milk with sugar, canola oil and vanilla.  Slowly mix in flour mixture a little at a time until no lumps appear.  Do not over-mix.

Using a scoop, fill cupcake liners ¾ full.  Place on center rack in oven for 20 minutes.  Cupcakes will have a nice golden edge.

Cool completely on a wire rack.

BRYANNA’S VEGAN LIME CURD (veganfeastkitchen.blogspot.com)
Servings: 12
Yield: 2 cups

This makes a lovely cake filling-quite tangy, so it contrasts with the icing. It’s important to use freshly-squeezed lime juice in this recipe. Refrigerate the leftovers to spread on toast or scones, or to fill tarts.

1 cup fresh lime juice (or 8 regular limes)
1/2 cup water
1 1/2 cups granulated organic unbleached sugar (evaporated cane sugar)
4 tablespoons cornstarch
1/8 tsp salt (I used kosher salt)
grated zest of 2 small organic limes,
6 Tbs full fat soymilk
2 Tbs Earth Balance (regular)

Whisk together the juice, water, sugar, cornstarch and salt. Pour into a heavy saucepan with the zest. Whisk over medium heat, stirring constantly, until it comes to a full boil. Boil 1 minute, not stirring. (OR microwave in a Pyrex bowl 2 minutes and whisk, then 2 minutes more.) It should be thickened and turning clear. Remove from heat. Add soymilk or alternate and Earth Balance. Blend well with the whisk. Cool the curd, then refrigerate in a covered container. It thickens as it cools.

Lime Buttercream Frosting (Vegan Cupcakes Take Over the World)

1/2 cup non-hydrogenated shortening

1/2 cup non-hydrogenated margarine (I use Earth Balance)

3 1/2 cups confectioner’s sugar

1 teaspoon vanilla extract

1/4 cup lime juice

1 teaspoon finely grated lime zest

Beat shortening and margarine together until well combined and is light and fluffy.  Add the sugar and beat for 3 minutes.  Add vanilla and lime juice, beat for additional 5 – 7 minutes, until fluffy.  Add zest and mix.  Chill until ready to use.

top replaced

scooped out cupcake

filled cupcake

To assemble cupcakes, use a small sharp knife to cut a circular hole on top of each cupcake (saving the top) and scoop out a little of the cake with a spoon.  With a teaspoon, spoon a little lime curd into each cupcake on place top back on.  Frost with buttercream and refrigerate until ready to serve.  Remove from fridge about 15 – 30 minutes before serving… unless it’s hot and humid.

inside of vegan key lime cupcake

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