Keylimecakewithwhitechocolatefrostingpauladeen Recipes

KEY LIME POUND CAKE WITH KEY LIME GLAZE

Steps:

• Preheat oven to 325* F.
• Grease and flour 10-inch tube pan.
• Mix together the flour and baking powder.
• Cream together butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in key lime juice and vanilla extract. Pour batter into prepared pan.
• Bake in a preheated oven for 90 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan 10 minutes. Turn out onto wire rack. While warm, prick top of cake all over with a toothpick.
• Pour Key Lime Glaze over warm cake. Cool completely. Enjoy!
• Key Lime Glaze:.
• In small saucepan, combine sugar, butter and key lime juice.
• Bring to boil. Continue to boil, stirring constantly, for 1 minute. Remove from heat.

KEY LIME TARTS

Steps:

• Preheat oven to 350°F.
• Fill 2 (12-muffin) mini muffin tins with paper cups and spray with cooking spray.
• Place 1 Key Lime Cooler cookie in the bottom of the cup, flat side down.
• Beat together cream cheese, egg, sugar, lime juice and zest until well mixed.
• Fill the cups to the top.
• Bake for 10 minutes.
• Remove tarts to cool.
• When completely cool, top with whipped cream.
• (I use a pastry bag and star tip).

LUSCIOUS GLAZED KEY LIME CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
• For cake:.
• Combine cake mix, pudding mix, eggs, oil, water and 1/4 cup fresh lime juice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pan.
• Bake at 350 degrees F for 50-60 minutes, or until wooden pick inserted into center comes out clean. Cool in pan 25 minutes.
• Remove cake from pan onto wire rack, to loosen. Return cake to pan. Poke holes in top of warm cake with wooden pick or long-tined fork.
• For glaze:.
• Combine 2 cups confectioners' sugar, fresh lime juice, water and melted butter in medium bowl.
• Pour slowly over top of warm cake. Cool completely.
• Invert cake onto serving plate. Dust with additional confections sugar.
• Garnish with lime slices and strawberry slices, if desired.
• Enjoy!

KEY LIME CUPCAKES WITH WHITE CHOCOLATE FROSTING

Steps:

• Preheat oven to 325 degrees.
• In a mixing bowl, cream butter and sugar on high speed, until light and fluffy, about 5 minutes. On low speed, add eggs, one at a time, mixing well after each one. Add vanilla, lime zest, and juice and mix well.
• In another bowl, sift together flour, baking powder and soda, and salt. In 5 parts total alternately add dry ingrediants and buttermilk to butter, beginning and ending with dry. Mix until just combined.
• Line muffin tins with paper and fill each liner about 3/4 full.
• Bake for 25 minutes until tops are slightly browned and a toothpick inserted comes out clean. Remove and cool in pan for 10 minutes. Transfer to a wire rack to cool completly.
• In a small glass bowl, set over a pot of simmering water. Slowly melt white chocolate. Remove and let cool until slightly warm.
• In a mixing bowl, beat butter until light and fluffy. On low speed, gradually add confectioners sugar until mixed.
• Add salt, vanilla, lime juice, and sour cream and mix well.
• Add melted white chocolate and mix just until incorporated.
• Frost cupcakes and garnish with grated lime zest. Can refrigerate, but don't have to.

WHITE CHOCOLATE KEY LIME CHEESECAKE

Steps:

• Prepare crust (see below).
• Heat oven to 350°F.
• In bowl beat softened cream cheese until smooth, add heavy cream, sour cream, beaten eggs, sugar, melted butter, flour, corn starch, melted white chocolate, juice from key limes and vanilla. Pour into crust in spring form pan. Bake 1 hour, turn oven off and leave for 1/2 hour with door closed. Chill 12 hours before serving.
• Crust: Melt butter combine ingredients and pat in bottom of spring form pan.