food and family in salt lake city

I love this new trend of cutting down a recipe to fit your cravings…so you can fit into your jeans. 

I think many of you will enjoy these little bites, especially knowing leftovers won’t be haunting you for a week. I made eight mini cupcakes instead of two regular sized ones because, well, I enjoy devouring more than one dessert at a time.  It’s all about tricking my brain into thinking it’s getting more than it actually is.

These were really quick to make and would taste delicious with Vanilla Buttercream, as well as the Lime Whipped Cream, or anything you have on hand in the form of something sweet and frosting like.

   

Vanilla Lime Cupcakes {For Two}

(Adapted from & Inspired by How Sweet It Is and The Culinary Chronicles)

Cupcakes:
1 egg white
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1/4 cup flour
1/4 heaping teaspoon of baking powder
pinch of salt
1 tablespoons fresh lime juice
1 teaspoon lime zest

Lime Whipped Cream:
1/4 Cup heavy cream
1 1/2 teaspoons sugar
1 teaspoon fresh lime juice
1 teaspoon fresh lime zest

Garnish:
fresh lime zest
fresh lime slices
toasted coconut (I didn’t have any, but it sure would taste good)

Directions
Preheat oven to 350 degrees. Grease or line muffin pan for either 8 mini muffins or 2 regular sized cupcakes.

In a bowl, whisk egg white and sugar until combined. Add in vanilla and melted butter, stir until combined. Add flour, baking powder and salt, then stir until smooth. Stir in milk. Divide batter equally between the 8 mini cupcakes or 2 regular sized cupcakes.

Bake at 350 for 8-10 minutes for mini cupcakes, and 10-15 minutes for regular cupcakes, or until cake is set. Let cool.

While cupcakes are cooling, prepare the lime whipping cream. Using a mixer, whip the chilled heavy cream on high until it holds stiff peaks. Sprinkle in the sugar until you reach a thick consistency. Add in the zest and whip until combined.

Fill a piping bag or a snipped sandwich baggie with a fitted tip. Pipe on the whipped cream on top of the cooled cupcakes. Garnish with additional lime zest and lime slices. Enjoy!

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