So I'm often passing out virtual cupcakes at our Happy Writers meetings, but today I thought I'd actually pass out a recipe for this lovely, perfect, and surprisingly simple cupcake. And with it I want to give some good writing advice: Have other hobbies.
Seriously. There's a lot of waiting to be had in the publishing world, and you have to fill it with something. You could fill it with angst and staring at your email inbox (guilty). Or you could spend it making cupcakes and watching Downton Abbey (also guilty). Which one is more fun? Well, I'm gonna have to go with the cupcakes. Cupcakes make EVERYTHING better.
Doing life. Just as important as writing life. If not more.
On to the recipe!
Natalie's Lime Cupcakes:
2 cups all purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup 2% milk (I've used 1%, too, and it's come out fine. Not sure about fat free.)
1 1/2 teaspoon vanilla
4 egg whites (large eggs)
1-2 limes (or 4-8 key limes [those babies are small])
2 drops yellow food coloring
4 drops green food coloring
3 ounces Cream Cheese
2 ounces soft butter
2 cups powdered (confectioner's) sugar
Crushed graham cracker OR toasted coconut (depending on your preferences)
• Preheat oven to 350 degrees. Line cupcake pans with paper liners (supposed to make 24, but I usually get like 21).
• In a medium bowl, combine flour, sugar, baking powder, and salt with a whisk. In a large bowl, put in shortening, then pour in the milk and vanilla. Do NOT mix, as the milk will go everywhere.
• Add half the dry flour mixture to the wet mixture and mix, add the rest until well blended.
• Zest one whole lime into the mixture (Or two, if you want it really limey, but I like mine more subtle...so I can eat more. [Plus the frosting has lime, too.]), and then cut lime and squeeze the juice into the mixture. Add the food coloring. Blend.
• Add four egg whites, beat mixture until it's fluffy with slight peaks (makes for an equally fluffy cupcake).
• Fill cupcakes 2/3 full with batter. Bake 20-25 minutes, or until a toothpick comes out clean (always 20 minutes for me, but I'm at high altitude so it could be different). Cool 10 minutes in pan, then take out to cool completely.
• Beat cream cheese and butter together until blended.
• Zest lime and squeeze in juice. Blend.
• One cup at a time, add the powdered sugar and blend. If it seems too runny, add more sugar until firm. Put in fridge to cook while cupcakes do.
• Crush graham crackers or toast coconut, depending on your preference.
• When cupcakes have cooled, frost them generously, then dab the cupcake in graham cracker or coconut. (If I had extra limes, I would also cut slices to put on top as decoration, if I were getting super fancy.)
And there you have it! I hope you like them if you try them, and if you don't...don't tell me! Ha. I think I'm just as nervous about sharing a recipe as I am about sharing a book! What if you don't like it? What if it's just me? IT COULD BE THE WORST CUPCAKE EVER.
But it's not. It's amazing.
I hope. *deep breath*