Klíčové limetové koláče
Key Limes jsou menší než jejich větší bratranci – standardní vápno – a také sladší, což dává těmto košíčkům chutný sladký dotek. Skladujte košíčky v hermeticky uzavřených nádobách po dobu až 2 dnů při pokojové teplotě nebo zmrazené až na 2 měsíce.
Celkový čas
Přípravka
Výtěžek
27.04.2023 @ 03:32
This text appears to be in Czech. Here is a translation of the text:
Key limes are smaller than their larger cousins – standard limes – and also sweeter, which gives these cupcakes a tasty sweet touch. Store the cupcakes in airtight containers for up to 2 days at room temperature or frozen for up to 2 months. 1 hour and 50 minutes 50 minutes Makes 24 Total time Recipe Yield Ingredients 1 1/2 cups graham cracker (from 12 crackers) 1 cup (2 sticks) unsalted butter, at room temperature plus 5 tablespoons melted 1 1/4 cups plus 2 tablespoons granulated sugar 1 1/4 teaspoons coarse salt 1 1/2 cups all-purpose flour plus 2 tablespoons 1 1/2 teaspoons baking powder 4 large eggs, at room temperature 1/2 teaspoon pure vanilla extract 3 tablespoons freshly grated key lime zest (from 12 key limes) plus more for garnish 6 tablespoons sour cream, at room temperature Key Lime Glaze Instructions 1. Preheat the oven to 350 degrees F. Line two standard 12-cup muffin tins with paper liners. In a food processor, pulse together the graham cracker, 5 tablespoons melted butter, 1/4 cup sugar and 1/4 teaspoon salt until the mixture resembles wet sand. Spoon 1 to 2 tablespoons of the crumb mixture into each liner and press firmly using the bottom of a lightly oiled measuring cup or small bowl. Bake until set, 5 to 7 minutes; let cool completely. Reduce the oven temperature to 325 degrees F. 2. In a medium bowl, whisk together the flour, baking powder and remaining 1 teaspoon salt. Using an electric mixer, beat together the remaining 1 cup butter and 1 cup plus 2 tablespoons sugar on medium-high speed until pale and fluffy, at least 8 minutes. Add the eggs one at a time, beating well between each addition and scraping down the sides of the bowl as needed. Beat in the vanilla and zest. Reduce the speed to low; add the flour mixture in 2 batches, alternating with the sour cream and beating until just incorporated. 3. Divide the batter among the cups, filling each about three-quarters full; tap the pans on the counter to even out the batter. Bake until a tester inserted into the centers comes out