Cupcakes
1 c. all purpose flour
3/4 c. self-rising flour
1/2 c. unsalted butter, room temperature
1 1/4 c. sugar
2 large eggs
2 1/2 tbsp. fresh lime juice
1 tbsp. finely grated lime peel
1/4 tsp. neon-green food coloring (optional)
3/4 c. buttermilk

Preheat oven to 350°F. Line standard muffin pan with 12 paper
liners. Whisk both flours in medium bowl. Beat butter in large bowl
until smooth. Add sugar and beat to blend. Beat in eggs 1 at a time,
then lime juice, lime peel, and food coloring (batter may look
curdled). Beat in flour mixture in 3 additions alternately with
buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.

Bake cupcakes until tester inserted into center comes out clean, 20 to
25 minutes. Cool 10 minutes. Remove from pan; cool. Cupcakes will be
heavy and dense.

Frosting
1 8-ounce package cream cheese, room temperature
1 1/2 c. powdered sugar
1/2 c. unsalted butter, room temperature
1 tbsp. finely grated lime peel
1/2 tsp. vanilla extract

Beat all ingredients in medium bowl until smooth. Spread over cupcakes.

Bon Appetite, September 2008