Cupcake Hero Bakers Choice- Lime Cupcakes with Cranberry-Lime Filling and Marshmallow Frosting

This month's Cupcake Hero marks the 1-year anniversary! To celebrate Laurie decided that Cupcake Hero needed it's own site, check it out HERE. Now you can post your entry directly to the site and see everyone else's entry as well.
This month's theme was Bakers Choice. That means we could choose at least 2 or more of the past 12 themes and go with it.
I choose Lime, Cranberry and Marshmallow. It might sound like a wierd combination, but it works out well. I was inspired by one of my favorite drinks, which combines cranberry juice, lime juice and zest and a little carbonated water. It is sour and delightful. So, I went with a lime flavored cupcake, a cranberry-lime filling and Dorie's marshmallow frosting.
The outcome was delicious. This is a light, tangy cupcake with a fluffy frosting. Perfect if you ask me, but I am not the judge!





Lime Cupcakes

Cupcakes adapted from The Magnolia Bakery Cookbook

24 regular cupcakes / 350 degree oven

What You'll Need...

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

4 large eggs, room temperature

2-3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon salt

1 cup milk

3 teaspoons fresh lime juice

2 teaspoon chopped lime zest

What You'll Do...

1. Beat butter on high until soft, about 30 seconds.

2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.

3. Add eggs one at a time, beat for 30 seconds between each.

4. Whisk together flour, baking powder, and baking soda in a bowl.

5. Measure out milk and lime juice/zest together.

6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.

7. Add about one third the milk/lime juice mixture and beat until combined

8. Repeat above, alternating flour and milk and ending with the flour mixture.

9. Scoop into cupcake papers about half to three-quarters full (depending on whether you wantflat or domed cupcakes).

10. Bake for 20-25 minutes until a cake tester comes out clean.

Cranberry-Lime Filling by Mary Ann

1 cup 100% juice Cranberry-Pomegranate Juice

1/4 cup water

1/4 cup sugar

1 tsp lime juice

2 Tbls cornstarch

1/4 cup dried cranberries, chopped

1/2 - 1 tsp grated lime zest

Combine juice, water, sugar, lime juice, cornstarch, and dried cranberries in a small saucepan. Stir to combine. Bring to a boil over medium-high heat, whisking or stirring occasionally. Boil, until begins to thicken, then remove from heat, stir in zest, and let cool.

Marshmallow Frosting from Baking: From My Home to Yours

1/2 cup egg whites (about 4 large)

1 cup sugar

3/4 teaspoon cream of tartar

1 cup water

1 Tablespoon pure vanilla extract

Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.
Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites. When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer.

If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable -- don't try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting.

Cupcake Hero -Lemon Cupcakes with Lemon Cream, Raz-Pepper Preserves, and Lemon Cream Cheese Frosting

I have to admit- when I saw the theme for this month's Cupcake Hero, I was a little shocked. I mean, I have heard of mixing chocolate and chilies, but JALAPENO for a cupcake? My mind was completely blank. Completely. This month is being co-hosted by 2 guests, Rachel- Confessions of a Tangerine Tart and Teri-the 90/10 rule. And they are the ones responsible for this interesting challenge. I was racking my brain, seriously, and then, when I was at the Farmers Market with my mom and sister, I saw the answer to all my problems-Pepper Jelly. PepperLane Products happened to have a booth at the Farmers Market and they were selling ALL sorts of Pepper jelly. We tasted-Blackberry Buzz,Pepp'ricot, Cherry Bomb, etc. You get they idea. There was every type of Pepper jelly and I decided that Raz-Pepper would pair perfectly with these Lemon Cupcakes which have a cream cheese center and lemon cream cheese frosting. I added a 1/2 tsp to the filling before the cupcakes baked and then swirled some into the frosting and, SURPRISE- They were amazingly delicious! Try them out for yourself and see.


Lemon Cupcakes with Lemon Cream from Gourmet Magazine, makes 5 large cupcakes 3/4 cup cake flour (not self-rising)

1/2 teaspoon baking powder

1/8 teaspoon salt

2 1/2 teaspoons freshly grated lemon zest

1/2 stick (1/4 cup) unsalted butter, softened

1/2 cup plus 1 tablespoon sugar

1 tablespoon plus 2 teaspoons fresh lemon juice

2 large eggs

1/4 cup plus 1 tablespoon cream cheese (about 2 ounces), softened

2 1/2 tsps Raz-Pepper Preserves

Preheat oven to 350° F. and line four 1/2-cup muffin tins with paper liners.
Into a bowl sift together flour, baking powder, and salt and whisk in 2 teaspoons zest. In another bowl with a fork blend butter, 1/2 cup sugar, and 1 tablespoon plus 1 teaspoon juice until smooth. With a wooden spoon beat in eggs, 1 at a time, until smooth. Stir butter mixture into flour mixture until batter is combined well.
In a small bowl with a fork stir together cream cheese and remaining 1/2 teaspoon zest, 1 tablespoon sugar, and 1 teaspoon juice until lemon cream is smooth.
Spoon 3 level tablespoons batter and about 1 tablespoon lemon cream into each paper liner. Drop 1/2 tsp Raz-Pepper Preserves over the lemon cream. Spoon remaining batter over preserves, and smooth the tops. Bake cupcakes in middle of oven 20 minutes, or until golden brown, and transfer to a rack to cool.

Lemon Cream Cheese Frosting with Raz-Pepper Swirl

1 stick butter, softened

6 oz cream cheese, softened

1 pd powdered sugar, sifted

juice and zest of 1/2 lemon

Raz-Pepper Preserves

Beat butter and cream cheese in a large bowl until smooth and creamy. Add powdered sugar and beat until smooth. Beat in lemon juice and lemon zest. When ready to pipe, spread desired amount of Raz-Pepper jelly into your decorating bag and fill with frosting. Pipe onto cupcake. or, stir desired amount of preserves into frosting and spread onto cupcakes. There will be leftover frosting.

CH-Vanilla Buttermilk Cupcakes with Fresh Strawberry Filling, White Chocolate Buttercream and Candy Coated Chocolate Covered Sunflower Seeds

It the end of the month, so that means time for Cupcake Hero! Nikki and CB are co-hosting this month and they chose as the theme- Red, White, and Blue. There are so many possibilities of ways to do this, but I decided to keep it simple. So, I went with a basic vanilla buttermilk cupcake, made a yummy, but not too sweet fresh strawberry filling, frosted it with white chocolate buttercream and added a blueberry on top. That wasn't enough though, so I surrounded that lone blueberry with my seriously, fun favorite decorating item......
These little guys are fun and they add great color, but the best part is, they give an extra little crunch in there and add some unexpected flavor. I don't know if it will be enough to pull offf a CH win, but these are some seriously tasty cupcakes!


Vanilla Buttermilk Cupcakes- makes 12 cupcakes
6 Tbls unsalted butter
1/2 cup buttermilk
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup + 1/8 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Fresh Strawberry Filling*
White Chocolate Buttercream**
Blueberries and candy coated chocolate covered sunflower seeds, for garnish

Heat oven to 350 degrees F. Line 12 muffin cups with paper liners. Melt butter in microwave. Pour into a large bowl and when cool add buttermilk, egg, and vanilla extract. Whisk until blended (The mixture may clump, but it doesn't matter, it will work) In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together and add to buttermilk mixture. Whisk until smooth. Fill muffin cups about 1/2 full and bake for 15-18 minutes. Let cool for 10 minutes on rack. Remove from rack and let cool completely.

When completely cool, fill cupcakes with fresh strawberry filling*. Use a cupcake filling tip for best results. Pipe or frost with white chocolate buttercream**. Garnish with a blueberry or two and candy coated chocolate covered sunflower seeds. Eat immediately or refrigerate for later.

*Fresh Strawberry Filling by Mary Ann

8-10 fresh strawberries

1 Tbls sugar

Chop strawberries coarsely and then transfer to a blender. Add sugar and puree until almost smooth. Set aside until ready to use.

**White Chocolate Buttercream by Mary Ann
1 stick unsalted butter, softened
6 ounces white chocolate, melted and cooled slightly
2 1/3 cups confectioners' sugar
1 teaspoon pure vanilla extract

2 Tbls whole milk


In a large bowl, using a handheld electric mixer, beat the butter at medium speed until creamy. Beat in the melted white chocolate. Add the confectioners' sugar and vanilla and beat at low speed, scraping the sides and bottom of the bowl. Add milk and continue to beat until light and fluffy. Refrigerate for a few minutes to thicken for piping.

Cupcake Hero-Watermelon-Lime Cupcakes with Lime Curd and White Chocolate Mousse

I have been secretly wanting to enter Cupcake Hero for a few months. I was just so intimidated by all the talented people out there, their cupcakes, pictures, etc. Well, I got over it. I decided to tackle it this month because the theme is Melon. My favorite food is watermelon. I love it. It just speaks summer. It is so refreshing and yummy. Cupcake Hero was thought up by Laurie. A different theme is chosen each month and then the entries are tested and 1 is declared the winner. This month we are having a guest host, April over at Abby Sweets. I decided to go with watermelon as the melon for my cupcake. When I was eating my fave fruit salad ever, Watermelon and Nectarine Salad, which has a wonderful lime syrup, I decided watermelon and lime would be a great combination. I thought the white chocolate mousse I used to top my opera cake for last months Daring Baker's challenge would be the perfect topping. Pipe a little lime curd in the center and there you have it, my first entry into Cupcake Hero.

Watermelon-Lime Cupcakes makes 9-10 cupcakes
3/4 cups flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup buttermilk
juice of 1 lime, divided
1 stick (4 ounces) unsalted butter, softened
1/2 cup sugar
zest of 1/2 lime
1 large egg

1/4 cup watermelon puree*

1 Tbls watermelon juice*

1 Tbls watermelon flavored jello powder
One 10 oz jar lime curd (Dickenson's)

White chocolate mousse** (recipe below)

Cakemake Watermelon flavored sprinkles

1. * To make watermelon puree and juice, combine 3-4 cups cubed, seeded, watermelon and the juice of 1/2 lime in a blender. Blend until liquidified. Strain through a sieve until thick solids are left in strainer and juice is left in a bowl. Fill 1/4 cup measure with a heaping amount of the thick solids (puree). Set aside puree and juice until needed.

2. Position a rack in the center of the oven and preheat to 350°. Line muffin pans with paper liners and spray with Crisco baking spray with flour. In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, combine the buttermilk and juice of 1/2 lime.

3. Using an electric mixer, beat the butter on high speed until creamy, about 1 minute. Add sugar and the lime peel and beat until fluffy. Add the egg, and beat until combined, scraping down the sides. On low speed, beat in a third of the dry ingredients, then a third of the buttermilk mixture. Repeat, alternating ingredients, until the batter is smooth. Then beat in the watermelon puree, watermelon juice, and dry jello powder, beating until smooth.

4. Spoon the batter into each liner, about three-quarters full. Bake until a toothpick comes out clean, about 26 minutes. Let cool on a rack.

5. Once the cupcakes are cool, stir 1/2 jar of lime curd in a bowl until smooth. Pipe into center of cupcakes.

6. Pipe white chocolate mousse on top and add watermelon sprinkles

7. Refrigerate until cake is chilled and then serve!

**White Chocolate Mousse
7 ounces white chocolate

1 cup plus 3 tbsp. heavy cream
Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
Stir to ensure that it’s smooth and that the chocolate is melted. Set aside to cool completely.
In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
Gently fold the whipped cream into the cooled chocolate to form a mousse.
Refrigerate until firm, at least 2 hours.