Sorta. As you’ll notice from the lack of activity on this blog, there’s been a lack of baking in my kitchen as well. I’ve been busy with a big deck build over at Titus Road, plus it’s been too hot to bake! But an impromptu BBQ invite from Melinda & Courtney inspired me to fire up the oven in the middle of the summer!
I’ve been coming up with a bunch of fun ideas for different cupcake flavors during my baking hiatus, and the BBQ seemed like a great time to try out my idea for a Key Lime cupcake! The cupcake was made with key lime juice, and then topped with a Cactus Pear Cream Cheese frosting.
Ordinarily I wouldn’t have attempted a cream cheese frosting in an 83 degree kitchen, but the cupcakes had a nice tartness from the key lime juice and buttermilk. A traditional buttercream wouldn’t have been a good pairing. I also have had issues with cream cheese-based frostings in a hot kitchen in the past, so I made sure to keep the frosting cold. After every three cupcakes frosted, I put frosting back into the refrigerator for a few minutes to keep it cool. The cupcakes also went into the ‘fridge once frosted so they’d have a chance to set.
As for the Cactus Pear aspect, flavored the buttercream with Cactus Pear syrup. It’s a very subtle taste, but a nice addition. Plus it has a fun color, (enhanced with neon pink food coloring), a nice complement to the chartreuse color of the cupcakes. I finished them off with pink sprinkles and some festive drink umbrellas!