Lime Meltaway Recipe (Bookmarked Recipes)

And now, back to your regularly scheduled blogging… Sorry about all the photography posts recently. I’ve kind of been in a cooking/baking rut recently and haven’t been making blog-worthy food. But I’m back with some posts that should remind everyone that I do love to bake!

I added a star to this recipe when I saw it come into my Google Reader. I made some Lemon Curd cookies earlier this year that everyone loved. It’s very unexpected to eat a cookie that is very bright and citrusey. Don’t get me wrong I love all sorts of chocolate cookies but these sure are a nice change of pace.

This is my second entry in Bookmarked Recipes. Every Monday I see the roundup and every Monday I tell myself that this is the week I’m going to submit a post. The majority of my meals come from other bloggers or Food Network shows so it makes sense.


I ended up almost doubling the amount of lime juice and I forgot to put the food coloring in until the very end, so the green color is a little swirled.

Lime Meltaways – from How to Eat a Cupcake – originally from Martha Stewart – makes 2 dozen
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar – divided into 1/3 cup and 2/3 cup
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt

Put butter and 1/3 cup confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment (I thought it was weird to use the whisk here, next time I’d use the paddle attachment), and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.

Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper (I used plastic wrap). Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour (I let mine chill overnight in the fridge).

Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

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8 Responses to “Vegan chocolate / banana / caramel cupcakes”

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    1
    Joelen — February 12, 2009 at 9:45 pm

    Oh my! These look fabulous!!!

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    2
    Elizabeth — February 12, 2009 at 11:40 pm

    I love vegan chocolate cupcakes – and these look delicious. I can’t wait to try them!

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    3
    Koo-Bean Cuisine — February 20, 2009 at 12:17 am

    These just made me so excited!!! They sound amazing and better yet…VEGAN! Thank you for posting this!

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    4
    Jodi — February 21, 2009 at 12:08 am

    I saw these on Tastespotting and want to try, but — for the mousse what type of chocolate chips are you using? All of the ones I’ve seen in the store have milk fat in them. I’m new to vegan cooking, so maybe this is still non-dairy? My son is allergic which is why I’ve been trying many new vegan recipes!

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    5
    foodess — February 21, 2009 at 7:13 pm

    Wow, those look over-the-moon good!

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    6
    Amy Kingman — August 27, 2009 at 7:17 pm

    I’m totally making these tonight! I dont have the fancy caramel sauce, but hopefully they’ll still be edible with regular caramel. 🙂 Yum!

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    7
    Lexi — September 4, 2009 at 5:45 pm

    Jodi- Gihrardelli semisweet chocolate chips do not have any milkfat in them.

    These look fantastic-I am allergic to dairy, and have been finding it sooo hard to sate my sweet tooth and not pay for it later.

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    8
    Me — August 16, 2010 at 12:46 am

    They look fab! Thanks for sharing. I have included your site in our Vegan cupcake feature at http://www.partycupcakeideas.com

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