It’s finally Friday. It’s been a long week and I’m feeling naughty. These cupcakes are just what I need to put my stilettos in the air and seduce my senses. I call this the Sensual Eruption, because the combination of flavors are so bold your taste buds will burst with ecstasy.
Sensual Eruption (Ginger, Key Lime Caramel)
Cake
3 eggs
1 teaspoon vanilla
2/3 cup oil
1/2 cup lime flavored sparkling water
2 cups cake flour
1 1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon salt
3/4 cup sour cream
3 tablespoons fresh ginger
Preheat oven to 375 degrees F.
Line a muffin pan with 24 cupcake liners. In a bowl of an electric stand mixer, with a paddle attachment, combine the flour, sugar, salt, ground ginger, baking powder and soda. Add the vanilla, eggs, oil, lime sparkling water, and ginger. Beat until combined then add the sour cream until smooth. Pour into 24 lined cupcake tins and bake 15-18 minutes. Once cooled, cut out the center.
Key Lime Filling
1/3 key lime juice
14 oz condensed milk
Whisk the lime juice into the condensed milk. Pipe into cupcakes.
Frosting
1/2 cup light brown sugar
13 tablespoons butter, divided
1/3 cup heavy whipping cream
8 ounces cream cheese, softened
1 teaspoon vanilla extract
5 cups powdered sugar
2 packets popping candy, for garnish (optional)
(I made sugar glass for this cupcake. This YouTube video from Howcast is very precise )
In a medium saucepan melt the brown sugar and 8 tablespoons of butter until the sugar is dissolved. Bring the sugar to a boil. When an amber color is noticed remove from heat and whisk in the cream. Let cool in a heatproof bowl. In a bowl of an electric stand mixer, with a paddle attachment, combine the rest of the butter with the cream cheese and vanilla until smooth. Slowly incorporate the caramel and mix on low speed. Add the powdered sugar one cup at a time. Beat until smooth. Pipe onto cupcakes. Sprinkle with popping candy or sugar glass eruptions.
