Lime Slime Cupcakes

Lime Curd

1. Begin by making the lime curd since it will need to chill in the refrigerator to setup.
2. In a small sauce pan, add the eggs, sugar, salt, lime juice and lime zest. Whisk until combined.
3. Place over medium heat and let the curd come up to a bubble.
4. As the curd begins to bubble, start stirring constantly until the mixture thickens and coats the back of a wooden spoon.
5. Remove from the heat.
6. Strain the hot curd with a medium sized bowl with a fine mesh strainer on top of the bowl. This will catch any cooked eggs and most of the zest.
7. Add the butter and food coloring to the strained curd. Whisk until the butter has melted and the mixture is smooth.
8. Cover with plastic wrap and gently press it down until it’s touching the top of the curd to prevent a skin from forming during the chill time.
9. Place in the fridge and allow to chill for about an hour to set up.
10. While the curd is chilling, make the cupcakes.

Cupcakes

1. Preheat the oven to 350 degrees F and line each cavity in your cupcake pans with paper liners. Set aside.
2. In a large bowl, add the butter and granulated sugar. Beat with a hand mixer on medium speed until creamed, about 2 minutes.
3. Add the egg whites and continue to mix on medium speed for another 2 minutes or until light and fluffy. Scrape down the bowl.
4. Add the vanilla, lime zest, food coloring, yogurt, milk and lime juice. Mix on low speed until combined. Scrape the sides of the bowl.
5. Add the salt, baking powder, and flour to the wet ingredients. Beat on low speed for about a minute until most of the flour is combined and then turn the mixer up to medium and beat until thoroughly combined. Stop and scrape the sides if needed and mix in any remaining bits.
6. Fill each cupcake liner 2/3 full of cake batter.
7. Place in the preheated oven and bake for 14 to 16 minutes or until a toothpick inserted in the center of one of the cupcakes in the center of the pan comes out clean or with moist crumbs. Remove from the oven and allow to cool completely before frosting them.

Frosting

1. In a large bowl, add the butter, salt, and vanilla extract. Beat using a hand mixer on medium speed until smooth.
2. Add about half of the powdered sugar and half of the milk. Beat on low speed until combined. Add in the remaining powdered sugar and mix until smooth.
3. Turn the speed to medium/high and beat an additional minute until the frosting is light and fluffy. The frosting should be a stiff pipeable consistency. Don’t add the remaining milk unless the frosting still looks dry at this point.
4. Add in your food coloring and beat until there are no white streaks left in the frosting.

To Assemble

1. Once the cupcakes have cooled and the curd has set up, it’s time to assemble.
2. Scoop the frosting into a disposable piping bag or large storage bag fitted with a large round tip or just a hole cut in the end or in the corner of the storage bag.
3. Place the lime curd in another disposable piping bag or large storage bag.
4. Using a paring knife and cut into the center of the cupcakes at an angle. Your cupcake piece should look like an upside down cone when it comes out.
5. Cut a small hole in the tip of the piping bag filled with the lime curd or in the corner of the storage bag.
6. Fill in the center of the cupcake with the lime curd without overfilling.
7. Gently place the piece of cupcake back on the top to cover the lime curd and give the frosting something to attach to.
8. Begin piping a swirl on the outside edge of the cupcake and go around the cupcake. Then begin pulling up and spiraling inwards to cover the curd and create a swirled top. Repeat with the remaining cupcakes.
9. Store the cupcakes in an airtight container in the refrigerator for up to 2 days.