Mint Lime Cupcakes with Lime Curd Filling

Instructions

For the cupcakes:

1. Preheat oven to 350 F and place cupcake liners in cupcake tins.
2. Combine the milk and chopped mint in a small saucepan. Over medium-low heat, bring the milk to a simmer. When bubbles and foam begin to form, turn off the heat. Let the milk sit until it has cooled to room temperature, then strain out the mint leaves.
3. In a medium bowl, combine flours, baking powder, baking soda, salt.
4. In a medium bowl combine mint infused milk, yogurt, and egg whites, then whisk well.
5. Place softened butter in a large bowl. Using an electric hand mixer, cream butter until smooth, then gradually add in sugar and vanilla. Beat with electric hand mixer until light, 3 or 4 minutes.
6. Still beating, add in ⅓ of the flour mixture.
7. Once combined, beat in half of the milk mixture, then beat in half of the remaining flour mixture until well combined.
8. Add in the remaining milk and flour mixtures, alternating each, and beat just until batter is smooth.
9. Divide batter evenly between 18 to 20 cupcake tins with liners. Fill each cup ⅔ full. Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool on wire rack.

For the lime curd:

1. In the top pan of a double boiler, combine eggs and sugar. Whisk until well blended. Whisk in lime juice.
2. Set pan over, without touching, simmering water in the bottom pan of the double boiler. Cook over medium-low heat, stirring constantly. When mixture is heated through, begin adding the butter, one tablespoon at a time, allowing each tablespoon to melt before adding the next.
3. Stir constantly until mixture thickens, like a very thick pudding. Remove from heat immediately. Set pan in a non reactive bowl filled with ice water to cool. Then refrigerate for one hour.
4. To fill cupcakes with lime curd, fit a pastry bag with a number 2 tip. Fill bag with cooled lime curd. Insert the tip into the top of each cupcake and squeeze to fill the centers with curd.

For the frosting:

1. In a large bowl (or a standing mixture with whisk attachment) cream butter until fluffy. Continuing to beat on low speed, slowly add in confectioners sugar. Beat until well blended.
2. Add in lime juice, lime oil or extract if using, and heavy cream. Blend until moistened. Add additional cream until frosting is desired consistency. Beat until smooth and fluffy.
3. Makes approximately 18 to 20 cupcakes