Using a lime cake base, we added a mint buttercream, topped with demerara sugar, candied limes, and lime zest. Here’s what you’ll need to make this one for yourself:
For the Mint Buttercream:
10 Mint leaves
2 cups unsalted butter
4 cups Powdered sugar
Pinch of salt
Green food coloring
For the Cake base (makes approx. 24 cupcakes)
3/4 cup unsalted butter, softened
1 3/4 cup Granulated sugar
2 Tablespoons Lime zest
3 Large eggs
1/4 cup Fresh Lime juice
3 cups Cake flour (sifted)
1 teaspoon Baking soda (sifted with flour)
1 1/2 cups Buttermilk
You can find out the step by step recipe by baker James Tenenhouse here. Here’s what your final product should look like. Tried your own version? Share your pics with us using #BestButter. You can follow us for more foodie finds on Facebook, Instagram and Twitter – @ButterballFarms.
