See an update of this recipe here!
It may sound a bit strange, but the idea came to me when baking my Beetroot Red Velvet Cake. I was wondering whether there are more vegetables suitable to bake with? I really liked the moistness the beetroot added to the Red Velvet Cake and that was what I was searching for. Only I didn’t want to end up with a heavy cake (which the Beetroot Red Velvet Cake almost was, though very moist) but light and fresh. So cucumber was the obvious choice for me 😉
To give it all even more freshness I added lime. This combination is really great, although it tastes a bit vegetable-y the freshness of both the cucumber and lime really make these cupcakes special! Topped with lime and cucumber cream cheese frosting really complements the cupcakes as it needed that little sweetness on top 😉 Therefore I made both a lime frosting and a cucumber frosting which I filled together into a piping bag to get a swirl of both flavors 🙂 Optically I highlighted the cucumber frosting by adding a little green food coloring.
To tell you the truth, it took me 4 attempts to create the perfect frosting! I don’t know what went wrong, but all of the frosting I was making were just way too thin and spread all over the cupcake without holding their shape… It looked quite nice, though, cause the white and green part still worked and you ended up with marbled cupcakes. So the ones who prefer that, just make a thin frosting 😛 As I ran out of icing sugar (gosh, how is that even possible???) I had to wait another day to make my frosting again… and this time with a hole new recipe and it worked out just fine and as I was imagine it 🙂 So happy times 😀
- Peel the cucumber and cut into quarters. Get rid of the inner part of the cucumbers as these would add to much water to our cupcake mixture.
- Start rasping the cucumber very finely. You could do that with a food processor of course, but I happen to have none (yet) so I did it manually and just finely grated the vegetable.
- I gave the grated cucumber into a strainer and added some salt, which will help to release water from the cucumbers.
- Let it all rest for about 10-15 minutes.
- Start squeezing the cucumbers with a spoon to release the excess water.
- DON’T toss out the liquid, keep it aside as we will need some of it for the frosting later on!
- If possible puree the cucumbers very finely! I found rough pieces in the cupcake not so appealing…
- The cucumber and the cucumber liquid are now ready to be used in our cupcake and frosting mixture 😉
- Finely peel the skin of one lime and set it aside. Be careful not to peel too much, as the white bits would be bitter.
- Roll the lime on your working surface to release the juice.
- Cut the lime in half and squeeze both halves into a small bowl.
- Set all aside. It all is now ready to go into our cupcakes 😀
- Start by creaming together the soft butter and the sugar until light.
- Add the 3 eggs, one at a time and beat in between.
- Add the lime zest and the juice of one lime. Mix well.
- Sift the flour and the baking powder into a bowl.
- Add the cucumber and dry ingredients in turn to the butter-sugar-egg mixture and beat until well combined.
- Prepare some paper cases and spoon the same amount of cupcake batter (makes about 15) into them to ensure even baking.
- Bake for 25 minutes in an 180°C oven (or 160ºC in an convection oven) or until a cake tester will come out clean.
- Let cool completely.
- Beat together the soft butter and the cream cheese until very creamy.
- Slowly add the icing sugar one spoon at a time until all is combined. The frosting will look pretty stiff, but we are still about to add some liquid ;)
- Divide the frosting equally in two bowls.
- One bowl will become your lime frosting: Add the zest of one lime and 2 Tsp of Lime juice. Cream it all together and set aside.
- The other bowl will become your cucumber frosting: Add 2 Tsp of the cucumber juice and a little green food coloring, just to distinguish the two frostings optically 😉
- Give both frostings into a piping bag. They should lie next to each other in the piping bag, like in a two-colored toothpaste 😛
- Start decorating your cupcakes with the frosting 🙂 It should come out two-colored 😀
- If you have any left-over lime zest or happen to have a third one laying around, you could sprinkle some on top of your cupcakes 😉
My Cucumber and Lime Cupcakes were featured at the Sugar and Slice Sunday Link Party. Thanks a lot Lisa!
Makes about 15 Cupcakes
200g Butter (soft)
1 Tsp Baking Powder
1 Cucumber (finely grasped)
1 Lime (juice and zest)
100g Butter (soft)
50g Cream Cheese
300g Icing Sugar
1 Lime (2 Tsp Lime Juice and Zest)
2 Tsp Cucumber Juice
Green Food Coloring
Optional: Zest of 1 Lime (to decorate Cupcakes)