Food, Ministry, Ranch Life, Ranch Life, Smokin'

Key Lime Cakes in Mason Jar

OH! What a delightful dessert this little treat is! We had a dinner party/Board meeting at our home this last weekend and this dessert sure hit the spot! Enjoying the summer temps, laughter, and friendships and of course food always makes for a great time!

I found this recipe and of course had to tweak it a bit for natural ingredients instead of canned or boxed shortcuts. I love serving the best I can even if it takes an extra step or two.

Here ya go…ENJOY EVERY SPOONFUL!

Ingredients:

Cupcake part

  • 1 1/2 cup flour
  • 3/4 tsp baking soda
  • 3/4 tsp cream of tartar
  • 1/2 tsp. salt
  • 6 tbsp. butter at room temperature, salted
  • 1 cup of organic sugar
  • 2 large eggs (one more if you have chickens who have a tendency to be smaller)
  • 1 1/2 tsp. of fresh vanilla
  • 1/2 cup heavy cream
  • 2 tbsp. half and half

Syrup:

1/2 cup sugar

1/2 cup water

tsp. grated lime zest, plus 1/4 cup lime juice

Lime Filling

1 1/2 cup heavy cream

6 tbsp. sugar

1 8 oz package of cream cheese, room temperature

2 tsp. grated lime zest, plus 1/2 cup lime juice, plus 12 thin lime slices, for garnish

1 10 oz can sweetened condensed milk

1/2 cup slivered almonds or macadamia nuts

Directions:

  1. For the cakes: Preheat the oven to 350 degrees. Spray silicone cupcake pan. Sift the flour, baking soda, and cream of Tarar and salt in a large bowl. Set aside.
  2. Beat the butter and sugar in a large bowl with a mixer on high speed until nice and fluffy. Scrape the sides of the bowl and mix for a few more seconds. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix to combine. Add the flour mixture in three batches, alternating with the milk; mix for a few seconds on medium speed after each addition. Scrap the sides of the bowl, then mix a final time.
  3. Divide the batter among the muffin cups and bake until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Let cool 5 minutes in the pan on a rack, then remove the cupcakes to the rack to cool completely.
  4. For the syrup: Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Stir in the lime zest and juice and let cool completely.
  5. For the lime filling: Beat the heavy cream with 2 tablespoons sugar in a large bowl with mixer on medium-high speed until soft peaks form. Set the whipped cream aside. Put the cream cheese, remaining 1/4 cup sugar, and the lime zest in a separate bowl and beat with the mixer on medium speed until smooth and light, about 2 minutes. Add the condensed milk and lime juice and beat on low speed just until smooth. Fold in half of the whipped cream.
  6. To assemble: Slice the cupcakes in half horizontally and place a bottom piece in each of the twelve 8 oz mason jars. Spoon half the lime syrup over the cakes. Spoon the lime filling into the jars and top with the remaining cupcake pieces. Spoon the remaining syrup over the cakes. Top with the remaining whipped cream. Put the mason jar lids on each and refrigerate at least 2 hours or overnight. Garnish with the nuts of your choice and lime slices before serving.

TIP:

If you decide to refrigerate overnight, place your nuts and lime slices ON TOP of your jars so you don’t forget to add them… I did this…bummer for the guests, but it is a nice touch!

Yummy in the tummy!!

Enjoy!

Love deeper, talk sweeter,

Lee

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