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Just my type…


Some may claim they don’t have a type. I think deep down everyone does. Oh sure, just like when you stray from your favorite dish at a your favorite restaurant to spice it up a bit, you will stray outside your dating type as well. I’ve certainly dated a few blonds in my life, but if you look at my track record you will see that the vast majority of guys I dated have had brown hair, brown or hazel green eyes, and pretty pasty white skin (yes, my husband has brown hair, hazel eyes and is pasty white). Unfortunately for me, I also seem to be drawn to the picky eater, can’t find the dishwasher, can’t find anything in the fridge/pantry/grocery store when sent, what are these things called flowers kind of guy as well. 😛

I bring this up because my friend B who has been dating a guy for a little over a year now finally saw a picture of his ex-wife. Anyone want to take a guess what she looks like?
Yep, you guessed it…B.
Now of course not exactly alike, I saw the photo too, but yes, there are definitely similarities. B did not take kindly to this. She panicked and felt that she was merely a replacement for his ex-wife. Well, panicked maybe a bit of a understatement. I’ll be honest in saying I don’t get why. His ex-wife is very pretty. B is very pretty. Her boyfriend obviously likes pretty. Most boys do. 🙂 I made B go back through her photo albums of ex-boyfriends and line them all up in a row. And then categorize them. First by look and then by trait. You know, nerdy, jock, rich elitist snob, etc… They either looked similar or had similar traits. In fact her current boyfriend looks exactly (and I mean EXACTLY) like her long term boyfriend in college. She calmed down very quickly after that. 🙂

Though they may look alike, each person brings something different to the table. You dated them for a reason. Sometimes it’s because they make you laugh. Or think. Or just have a really nice ass that you like to stare at each time he walks away (so not afraid to admit this…judge away!). But each time you learn a little bit usually of what you are looking and sometimes more often than not…what you are NOT looking for in a person.

Food can evolve the same way. I made these cupcakes, well a version of them, back in September of 2007. And though these are similar to those, they have evolved and in my opinion (the only one that counts on this blog 😛 ) better. This time around I made a graham cracker crust bottom (which is a little messy but a nice touch). Made the center with my stand by mascarpone cheese. And went with a buttercream frosting instead of a cream cheese frosting. Which you might be gasping with, but really I like the buttercream with these cupcakes better. It’s a sweet and sour kind of thing going on I guess.

Regardless if this is your type of cupcake usually or not, it might be worth it to you to step outside the box. 🙂

You Look Better Than His Ex Key Lime Pie Cupcakes (Version 2.0)

Graham Cracker Crust:

Prepare two muffin pans with liners.

¾  cups crushed graham cracker crumbs
1/8 cup granulated sugar
3-4 TBSP melted unsalted butter

In a food processor, blend together graham cracker crumbs and sugar.
Add 3 TBSP melted butter. Pulse a few times. If it seems like it needs more butter add the remaining TBSP.
Distribute evenly among cupcake liners and press to form a shell using a spoon.

Lime Cake

2 ¼   cups cake flour
1 TBSP baking powder
½  tsp salt
½  cup unsalted butter, at room temperature
1 ½ cups granulated sugar
2 egg whites
2 eggs
1 tsp vanilla
½  cup milk
½ cup buttermilk
1 TBSP lime zest

Preheat oven to 350°F.

Combine flour, baking powder and salt in medium bowl; set aside.

Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy.

Add egg whites, beating well after each addition. Add eggs, beating well after each addition.

Add lime zest. Beat until blended.

Combine milk, vanilla, and buttermilk in a small bowl together. Whisk until incorporated.

With electric mixer at low speed, add flour mixture alternately with milk mixture, beating well after each addition. Pour batter evenly into prepared pan. Best to use a ice cream scoop. Place right on top of the graham cracker crust.

Bake 20-22 minutes(for full size cupcakes) and 15 minutes(for mini) or until wooden toothpick inserted into centers comes out clean. Cool cupcakes in pan on wire rack 10 minutes. Remove from pan and allow to cool completely on rack.

Cake Source: Adapted from the Editors of Easy Home Cooking Magazine

Key Lime Pie Filling

8 oz mascarpone cheese, at room temperature
5 oz key lime juice
9 oz sweetened condensed milk

Place all ingredients in a mixer fitted with a paddle attachment.
Mix on low for 30 seconds. Increase speed to medium and blend for 2 minutes.
Place in a separate bowl and place in fridge for 2 hours.

Key Lime Buttercream Frosting

1 cup  unsalted butter, at room temperature
6 to 8 cups powdered sugar
3 TBSP key lime juice, and most likely more to thin out frosting

Place the butter in a large mixing bowl.

Add 4 cups of the sugar and key lime juice.
On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
You may not need to add all of the sugar. If too thick, thin with more key lime juice. You can also use more lime juice if you want a more tart flavor. But remember you already have lime in the cupcake and the filling.

To assemble:

Take key lime pie filling and place into a pastry bag fitted with a small tip.

Take tip and place into cupcake squeeze filling into cupcake  using the cone method.

Frost cupcake and sprinkle with crushed graham crackers.

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Comments

  1. Oh yum, the graham cracker crust looks like just the right amount of messy. With the frosting I bet it’s just perfect!

    Reply

  6. Funny story: just last night, a friend and I were talking about ex’s we’re friends with on Facebook. Lo and behold, each and every one of mine look very similar to each other, including my husband!
    This cupcake though, now has me wanting to break my diet, break out the mixer, and make a bunch of them. What a great idea!

    Reply

  10. Great story! It’s so true about our ‘types.’ While I don’t have a physical type, I tend to have a personality type…which obviously has NOT worked out for me! Thankfully I’ve seen the light!
    LOVE the cupcake name (reminds me of the pie names in the movie “Waitress”) Bookmarking this for the future; I love citrusy desserts! 🙂

    Reply

  11. I love the title of those cupcakes! And man, do they look tasty!

    That got me thinking- I used to wish I could find a guy to date that could cook, but I have come to realise that I enjoy being the vastly-superior cook/baker (even though I’m not that good myself). It makes me feel powerful. HAH.

    Reply

  12. oh yes i do think everyone has a type for sure. i do in men and in food and these cupcakes are most certainly my type of cupcakes. hugs!

    Reply

  19. I feel like it’s this weird pride/self conscious thing. This whole complex about “does he like me because I’m his type or does he like me for me” type of thing. I know I’ve felt it.

    That being said, I’m pretty sure I have a type. Although that type has evolved over the year. What will never change though is my love of cupcakes. Or limes. Or key lime cupcakes. These look delicious.

    Reply

  20. I agree that most people do have a type. I married my type 20+years ago. BTW you were being a very good friend to sit B down and point this out to her. The cupcakes look divine.

    Reply

  22. these look wonderful! I seem to have the same type as you…especially the picky eater can’t (won’t) do housework type…and my husband dated someone with the same name as me too! weird how that works.

    Reply

  23. My husband is the first guy I ever dated with brown eyes. Seems to be working for me!

    This are right up my alley….soooo my type. Beautiful pictures. I could use some tips!

    Reply

  24. My friends in college used to joke that I get my boyfriends out of a sixpack. 🙂 My husband is also true to type, but of course, he’s one in oh, about six billion. The photos in this post almost made me swallow my tongue, oh my GOD.

    Reply

  25. Wow these look great. I ahve never tried putting a cookie crust as the base of a cupcake before, wouldn’t have thought it would stick together but longin to try it now.

    Reply

  30. I am delurking…I read your blog all the time and I just have to let you know that your posts ALWAYS make me laugh!! Oh, and your recipes look great too 🙂

    Reply

  32. Ohh key lime is definitely my type of cupcake!

    Here’s a thought – have you ever compared yourself to whom he dates after you? One guy I broke up with moved on to a girl whom my sorority sisters had (sorry to say) dubbed “the gremlin.” She was so unattractive that instead of being delighted that he couldn’t do better than me, I wallowed in thoughts of “he must like ugly girls, what does that say about me?!” syndrome!

    Reply

  37. Agreed. I dated (and married) blondes. And we looked like brother and sister! Funny.

    I can just taste what the first oozing bite of that cupcake would be like. Anything key lime with condensed milk IS my type!

    Reply

  42. Hahahaha!!!
    All my ex boyfriends have always been the eldest boy in the family and even eldest grandson, or the only son. Even most of the men who are attracted to me seems to be the eldest son too

    Never have I dated any man from other categories. I find it weird. Very weird

    Reply

  45. Okay, first of all, I was reading your “about” page, and I’ve always thought that my dog’s feet smell exactly like fritos too!!

    Second, key lime is my favorite ever. Love.

    You’re right, people definitely have types. My best friend is dating a guy who looks exactly like her ex. Hopefully he’s nicer.

    Reply

  46. Is looking like the ex some variation of the looking like your dog thing?
    Great cupcake version…especially the addition of the crumb crust on the bottom.

    Reply

  47. You are definitely my type of food blogger! Always one with the best desserts and the photos to make my mouth water. 🙂

    I love your method of calming B down, I will totally employ it one day if I ever have to. Sometimes I understand why it’s panic-worthy, but thank god when my boy’s ex and I are nothing alike.

    Reply

  50. Wonderful tie-in and cupcakes! I’m definitely not ashamed to admit I have a type, but since I ended up back with my first boyfriend, I think I was simply looking for another him with everyone else. I always have trouble knowing how to comfort a distressed friend and am so impressed you knew exactly what would make her perk up.

    Reply

  51. I first discovered your blog over a year ago when I googled key lime cupcakes… yours was just what I was looking for. Imagine my delight that you have perfected them and now I can make them again! keep the lime desserts coming! (yeah, I definitely have a type…)

    Reply

  54. Hah! You make an excellent point to B. You may have effectively saved her current relationship!

    … After that, I’m speechless. The sheer decadence and utter deliciousness of this cupcake can do that to a man.

    Reply

  57. omg, right now i’m dieing! but i have a question-can i use any key lime pie recipie for the cream filling? Also, does it matter what gramcraker recipie i use?

    Reply

  59. I made a double recipe of these for my boss’s birthday and they were a huge hit with my coworkers! I omitted the graham cracker crust and made my own cake flour with cornstarch. (Why is it so hard to find organic cake flour?). I otherwise followed the cake recipe exactly. I doubled the filling recipe and it made TONS. Like, I would have had some leftover even if I’d made a single recipe. I’m going to try to turn the remaining filling into a cheesecake. I found the filling a little runny even after chilling, and was afraid it would make the cupcakes mushy, but they were fine. I added a touch of vanilla bean paste and a little cream cheese to the frosting, which I thought really elevated the flavor. Also, I found the baking time to be 18-20 minutes, but that may just be my oven or the pans I use. I garnished with graham cracker crumbs and tiny wedges of lime to add some color. Thanks for such a fabulous recipe. I will definitely be making these again!

    Reply

  60. Just made these last night for my boyfriend’s birthday and man oh man they are DELICIOUS. (I doubled the graham cracker crust and thinned out the frosting with a little bit of water to keep it from getting too lime-y. Turned out great!) A lot of work but so worth it. Thank you!

    Reply

  63. Never mind, I was scanning the recipe looking for a number but just found where it said to prepare two pans. Sorry!!!

    Reply

  64. Just finished making these. Could not get the filling to set at all. Almost like it curdled. Had to leave it out. Critics at work will be honest tomorrow. We’ll see. They look good though.

    Reply

  66. Hi! I have loved making these for a couple of years but I just moved back to Colorado and am terrified to make them at such a high altitude… Any tips?

    Reply

    • @emily I don’t know much about high altitude baking. Use More Butter is a blog in Colorado that might have some tips

      Reply

  67. Damn you Peabody! It’s 5:30am, I haven’t had breakfast yet, and I’m wondering if I have all the ingredients to make these….

    Reply

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