Children living out of town...your hot sauce will be coming. The Blimeys don't travel well. I will make them for you the next time you come. Hurry home! I miss you!
Here's the recipe I adapted from * Bon Appetit magazine.
For the cupcakes you will need..
1 c all purpose flour
3/4 c self-rising flour
1/2 c *1 stick unsalted butter, room temp
1 1/4 c sugar
3 tblsp fresh lime juice
1 1/2 freshly grated lime peel
3/4 c buttermilk
1 8oz pckg cream cheese, room temp
1 1/2 cups powdered sugar
1/2 c * 1 stick unsalted butter, room temp
1 1/2 tblsp finely grated lime peel
Dash of lime juice for flavor
1 generous tsp vanilla extract
Preheat oven to 350 degrees F. Line one standard size muffin pan or two mini muffin pans with paper liners. Blend both flours with whisk or fork in medium bowl. Set aside. Cream butter in large bowl until smooth, add sugar. Beat until creamy and blended. Add eggs while creaming one at a time. Now add the next three ingredients. Lime juice may make the batter look curdled. Don't worry. Beat in flour mixture alternating with buttermilk, having flour be last addition until creamy. Spoon into muffin pans to almost top of each individual muffin liner.
Bake cupcakes 20 to 25 minutes or until toothpick comes out clean. Cool ten minutes in pan. Remove and cool thoroughly on rack.
The response from the family was they were light and delicious. Melt in your mouth, sinful...Enjoy!