Paradise Cupcakes

paradise cupcakes

I’m so ready for summer!  As Olaf would say, “when life gets rough I like to hold on to my dream/relaxing in the summer sun just letting off steam.”  These cupcakes help me dream about those summer days with my skin “against the burning sand, probably getting gorgeously tan.”

paradise key lime cupcakes

These cupcakes are a key lime cupcake with a cheesecake filling baked in.  They are topped with a coconut buttercream frosting.  Add a little graham cracker crust for some crunch and color.

Key Lime Cupcakes:

Ingredients:

1 3 oz package lime-flavored gelatin

1 1/3 c granulated sugar

3 c sifted all-purpose flour (original recipe called for 2 cups, but I added the extra cup for high altitude so they would raise)

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

5 large eggs, slightly beaten

1 1/2 c vegetable oil

3/4 c orange juice

1 Tbsp lemon juice

1/2 tsp vanilla extract

Preheat oven to 350.  Place liners in cupcake pans.  In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda.  Stir to mix well.  Blend the oil, orange juice, lemon juice, and vanilla.  Add the eggs and mix.  Add liquid to flour mixture.  I placed one spoonful of batter in the bottom of each cupcake liner.  Then I added a spoonful of cheesecake filling and finished the liner with enough key lime cake batter to make it 3/4 full.

Cheesecake Filling (this is half the recipe I use, any cheesecake filling would work)

This recipe comes from the cookbook Ivy Bake Shoppe Cookbook You can purchase this cookbook here.  I love everything I’ve made from this cookbook.  I used to live right around the corner from the actual Bake Shoppe and it was such a treat to eat there.  Anywho, here’s the recipe for the cheesecake filling.

Ingredients

2 8 oz pkg. cream cheese, room temperature

4 oz mascarpone cheese, room temperature (Italian cream cheese)

3/4 c granulated sugar

3 eggs, at room temperature

3/4 tsp vanilla

Beat the cream cheese and mascarpone cheese until smooth and creamy.   Add sugar, beat well.  Scrape down sides and continue beating until light, about 10 minutes.  Add eggs, one at a time, and mix until incorporated.  Add vanilla and mix.

These are just the directions to take you to the point of adding to the cupcakes.  If you have leftover cheesecake filling, make a graham cracker crust, fill with the cheesecake filling, wrap foil around the bottom of the pan, and place in a cookie sheet with water (aka water bath). Bake at 350 for 20 minutes, reduce heat to 250 and bake for 15 minutes.  Turn the oven off, open the door a crack, and let cool for 15 minutes.  Remove and let stand at room temperature for 15 minutes.  Refrigerate for at least 2 hours before serving.  It is the creamiest cheesecake you will ever taste!

Back to the cupcakes

Once the cupcake liners are filled (key lime, cheesecake, key lime), bake at 350 for about 25-27 minutes.  Check for doneness to see if the tops spring back after being lightly touched.  Allow them to cool completely before frosting.

COCONUT BUTTERCREAM FROSTING

Ingredients:

1/2 c Butter, softened

3 1/2 c powdered sugar (maybe a little more depending on how firm you want the frosting)

1 tsp coconut flavoring and 5 tsp warm water OR

5 tsp coconut milk

Dash of salt

Directions:

Beat butter until smooth, light, and fluffy (a couple of minutes).  Add powdered sugar and beat until fudge-like in texture.  Add flavoring and water or pineapple juice and coconut milk.  Only add liquid a little at a time to ensure the right consistency is reached.  Beat frosting on high speed for about 3 minutes, stopping and scraping the sides a few times.  Pipe onto cooled cupcakes, roll in or sprinkle on graham cracker crumbs.

Pull up a lounge chair, pour your favorite cold drink, and enjoy the sunshine!

Mother's May button

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About Anne Banks

Hi, I'm Anne! I am an active learner on this crazy road called life. I love learning about anything, but currently spend most of my study time researching parenting tips and improving health. I get excited about crafting, reading, running, baking, and spending time with my three crazy boys (in no particular order, and sometimes at the same time)! I love sharing what helps me get through the day, and I hope my tips help you!

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5 Responses to Paradise Cupcakes

  1. aiming4simple April 25, 2014 at 2:43 pm #

    I am so chuffed to find this recipe! I just received several boxes of flavoured gelatin and I wasn’t sure what to do with them. My kids won’t eat gelatin dessert if I make it the usual way, but cupcakes they will love!

  2. Winnie May 6, 2014 at 3:21 am #

    How great these cupcakes look!!
    And I agree with you kids LOL – gelatin in these cupcakes is totally different.
    I’d love to grab one cupcake right now and eat :)

    • Anne Banks May 7, 2014 at 7:20 pm #

      Winnie,

      Thanks for visiting!

  3. Sarah May 12, 2014 at 2:12 pm #

    These sound yummy! Thanks for linking up at Tips and Tricks. Pinning!

Trackbacks/Pingbacks

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    […] me, but these really weren’t hard to make.  I had some leftover cheesecake filling from these cupcakes (I made the cupcakes and sweet rolls within the same week, just timing on posts was different).  I […]