I’ve been having a bit of a block lately. I can’t write. I’m still cooking and baking but nothing seems to be inspiring me to write (or “right” about it. LOL!!!).
I keep putting it down to the season. I know it sounds weird to all of you northerners but here in Southwest Florida in the months of August and September we are a virtual dead zone of fresh produce! It is just too stinking hot outside for anything to grow let alone thrive…I will be planting my garden this month so hopefully that will help give me a badly needed boost! Until then I offer you some delicious chocolate and key lime cupcakes…
Chocolate and Key Lime Cupcakes
Ingredients:
Cupcakes:
1 1/2 c. all-purpose flour
1 c. sugar
1/4 c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 Tbs. white vinegar
1 tsp. vanilla
Filling:
1 package (8 oz.) cream cheese, softened
1/3 c. sugar
1 egg
1/8 tsp. salt
1/4 cup of fresh squeezed key lime juice
zest of one key lime
Directions:
In a bowl, beat cream cheese. Add key lime juice, zest, sugar, egg, salt. Mix well. Set aside.
For cupcakes, combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Mix well. Fill paper-lined muffin cups half full with batter. Top each with 2 Tbs. of cream cheese mixture and then top with more chocolate batter to cover the cream cheese.
Bake at 350º for 25-30 minutes. Cool 10 minutes and remove from pan. This makes 12
These were truly delicious. I tossed around whether it should be a white cupcake or chocolate but my helpers decided it HAD to be chocolate. Glad I listened to them. Some of them caved in but that’s because I was a little over zealous in my filling!!!
