Lime Caramel Cupcakes and Cucumber Cupcakes

Lately, I wasn't in the mood for cake decorating. So, I decided I was not gonna put my cupcake in the decorating thing but I wanted the flavor to be more pronounced...yup! An odd flavor maybe.

For this cupcakes I liked the idea of using something veggy, greeny and fruity . So here goes, my entry for Cupcakes Spectacular 2008 hosted by Arfi of Homemades : Lime Caramel Cupcakes and Cucumber Cupcakes...both with Cucumber frosting.



I filled the cupcakes with caramel, over all...just to sweet for me ;). The Lime Cupcakes was perfect, the Cucumber Cupcakes...uummm....Not really satisfy with the result, I think the cucumber flavor wasn't strong enough. And the frosting was watery. But the combinations beetwen Lime, Caramel and Cucumber was soooo freshhhyyyy!! You might try, put some chopped cucumber on top of the cucumber frosting :P.



Lime Cupcakes
source : Andrew of Real Butter and Clean Milk

Makes one dozen cupcakes

Ingredients :
-1/2 cup unsalted butter, softened
-zest and juice of one lime
-1 cup sugar
-2 eggs, room temperature
-3/4 cup self-rising flour
-1/2 cup plus 2 tablespoons all-purpose flour
-4-5 tablespoons milk
-1/2 teaspoon vanilla extract

Direction :
1. Preheat the oven to 350
2. Cream butter and zest in the bowl of an electric mixer on medium speed until butter us smooth. Gradually add sugar (while mixer is running) and continue beating until fluffy, about 3 minutes.
3. Add the eggs one at a time, scraping the bowl and beating until smooth after each addition.
4. Squeeze the lime directly into a liquid measuring cup; you should have around 3 tablespoons of juice. Add enough milk to total 1/2 cup of liquid, and then add vanilla extract and whisk to combine. Whisk flours together to combine.
5. Add the flour mixture to the batter in four parts, alternating with thirds of the milk mixture and beating after each addition until incorporated.
6. Divide batter among the 12 cups of a lined standard cupcake pan (I use a large ice cream-style scoop, packed just full, to evenly distribute the batter). Bake without disturbing for 15 minutes, then rotate the pan 180 degrees. Continue baking 5-10 more minutes, until cupcakes are just starting to color and spring back when lightly touched with a fingertip. Remove cupcakes from pan and let cool completely on a wire rack before frosting.

Cucumber Frosting
source : Andrew of Real Butter and Clean Milk

Ingredients :
-1/2 cup unsalted butter, softened
-4-5 cups powdered sugar (I only use 2 cups)
-3 to 4 inches English/Hothouse cucumber, cut into one-inch chunks and pureed in a food processor until the consistency of applesauce
-tiny dash salt

Direction :
1. Cream the butter with 2 cups of the powdered sugar. Add 3 tablespoons of the cucumber puree and beat until smooth.
2. Gradually add remaining sugar, 1/2 cup at a time, until frosting is creamy, smooth, and thick enough to be spreadable (you may not need to use all of the sugar).
3. Frost cooled cupcakes with a small offset spatula.



Cucumber Cupcakes

I modified the Lime Cupcakes recipe and change the lime with cucumber.



Caramel Filling
source : Chockylit

Ingredients :
1 8 ounce can sweetened condensed milk

Direction :
1. Immerse closed can on its side in a pot of boiling water.
2. Leave on a simmer or light boil for 2 hours topping off with water as needed. Be careful and don’t let the water dry out.
3. Remove from heat and let cool thoroughly before opening can. Condensed milk should be thick and a nice caramel color. Don’t open the can while its still hot, I hear that can be very, very messy.

Assembly :
1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.


2. Fill the cavity with the caramel.


3. Replace the top of the cone.


4. Scoop a tablespoon of buttercream/frosting on top of each cupcake.