I entered the shuk for the first time since returning to Be’er Sheva from my 6 weeks in China. A wave of happiness washed over me. I missed it. My weekly trips to buy produce and fruits among the before shabbos crowds can begin again. My eyes grew wider and I looked over at Katherine pointing to a vendor. “Are those…?” I said to her. “They look like them” she replied back. We walked over and breaking the skin to reveal the smell we both looked at each other with smiles and said “limes”.
I know it sounds crazy to get excited over limes and to even have to ask if something is a lime. But, in Israel lime season is terribly short (I missed it completely last year) and most times lemons are green and can be mistaken for limes (until that is, you get it home and become instantly disappointed when finding out its true nature). We don’t even have a bottle of lime juice in the stores to use in place of fresh squeezed. Needless to say, I bought a huge bag.
My husband and I were hosting the AMSA sale (where incoming students buy all the stuff 3rd year students leaving Israel sell) at our house. I, of course feel the need to feed people when they walk through my door and so I set to work baking all things delicious. Mini cupcakes are the perfect bite of goodness and wonderful for feeding crowds. I dug into my bag of limes and created a refreshing mini cupcake with the most delicious lime cream frosting. Seriously it is the most delicious. Like need an intervention delicious because someone may or may not walk in on you with your face in the mixing bowl. But, being caught with this frosting on your nose is totally worth it, trust me.
For Cupcake Batter
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
1 1/4 cups buttermilk
1 teaspoon vanilla extract
zest of one lime
For Lime Cream Frosting
1 cup whipping cream
1 1/2 cups powdered sugar
juice of 3 limes
lime zest for decorating
Preheat oven to 350F and line mini cupcake tins with liners.
In a mixing bowl, sift together flour, baking powder and salt.
In another mixing bowl cream the butter and then gradually add sugar, combine until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a bowl combine buttermilk and vanilla.
Add the flour mixture and buttermilk mixture in batches to the butter mixture, starting and ending with the flour.
Mix until smooth and fold in lime zest.
Bake cupcakes for 10-15 minutes or until toothpick inserted comes out clean.
Let cool completely before frosting.
For Lime Cream Frosting
Beat whipping cream and powdered sugar together until soft peaks form.
Add lime juice and continue to beat until desired consistency is reached.
Frost cupcakes and sprinkle with lime zest.