ok. i admit. i got a little bit carried away with this one.
this is what happens when you don't have a real kitchen for over a month then come to your mother's beautiful home and lovely rose garden and begin to think about garden parties.
it is at this time that you come up with several recipes for such a garden party. and then put them all into one? or so it happened with me.
true facts about this recipe :
the cake is good alone and a rare success for me in the gluten-free department.
the buttercream would be great with a box cake, if you're short on time.
the lime curd can be used for many things, not just this! eat it on toast if you like!
for your next garden party :
1 stick of butter, salted
3/4 cup sugar
3 tbs milk
1/4 c tapioca flour
1/4 c potato starch
1/2 c rice flour
1.5 tsp baking powder
1/2 tsp xantham gum
- cream butter and sugar. add eggs and milk to incorporate until smooth.
- in a separate bowl, combine dry ingredients by sifting or stirring with a fork.
- pour dry ingredients into wet ingredients to combine. pour into greased and floured cupcake tins and bake at 350 for 15 minutes or until a toothpick comes out clean.
3/4 c sugar
juice of 4 limes
zest of 2 of those limes
1/2 stick of butter
- stir first four ingredients over a double boiler at medium high until butter has melted. whisk eggs in a separate bowl and temper lime mixture into the eggs and then pour the egg mixture into the double boiler, whisking vigorously. reduce heat to medium and stir until curd thickens and coats the back of a wooden spoon.
fresh raspberry buttercream
1 stick of butter, room temperature
1/2 c fresh raspberries
1 tsp vanilla
pinch of salt
4 c powdered sugar
- cream first four ingredients. then incorporate powdered sugar until smooth.
- to assemble the cupcakes, allow cakes to cool on a rack for at least ten minutes. hollow out a small hole in the top of the cupcake with a serrated knife or special tool, if you have it. fill hole with curd and top entire cake with buttercream.