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Coconut Key Lime Bars & Lemon Raspberry Cupcakes

1:31 AM, Mar 24, 2013   |    comments
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          Coconut Key Lime Bars

Crust:

2 cups Flour

½ cup powdered sugar

I cup butter (2 sticks)

½ cup Walnuts

Directions:

Use fork or pastry blender to mix ingredients together until uniform. Press into 9 X 13 pan. Bake at 350 for 20-25 minutes.

 

Filling:

4 Eggs

2 cups Sugar

¼ cup Flour

½ tsp baking powder

1/3 cup Key Lime Juice

1 ½ cups of coconut

Directions:

In a bowl mix eggs, sugar and Key Lime Juice until smooth. Add flower and baking powder. Pour over crust.  Sprinkle coconut on top. Bake at 350 for 20-25 minutes.

 

 

 

 

Lemon Raspberry Cupcakes

1 cup white sugar                                                                                             1 ½ cups AP Flour

½ cup butter (room temp)                                                                           1 ¾ teaspoons baking powder

2 eggs   (room temp)                                                                                      ½ cup whole milk

2 teaspoons lemon extract                                                                          1 teaspoon lemon zest

 

Directions:

Preheat oven to 350 degrees. In a mixing bowl beat together sugar and butter. Beat in eggs one at time, then, stir in lemon and lemon zest (leave a little for a garnish. Combine flour and baking powder, add to mixture. Finally add milk slowly. Bake for 20-25 minutes.

Put 1 pint raspberries in a bowl and add 1 tablespoon sugar. Slightly mash them when mixing together.

When cupcakes are cool, core out the centers and add raspberries.

Frost with your favorite buttercream recipe just substitute lemon for vanilla. Garnish with lemon zest Yields 20 servings

 

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