Lime Buttercream Frosting (Naturally Colored Green)
Recipe type: Dessert
Cuisine: American
Serves: 14
  • 1 egg + 1 egg yolk at room temperature
  • 6 tablespoons honey
  • ½ pound unsalted butter, at room temperature
  • 1 tablespoon vanilla
  • 1 package blue Color Kitchen natural food coloring
  • 1 package yellow Color Kitchen natural food coloring
  • lime zest
  1. Remove butter from wrappers and place in a bowl nearby so it's ready for when you need it. Have a spoon handy as well.
  2. Beat eggs and yolks until they are forming soft peaks (this is best accomplished by using a stand mixer. While the eggs are beating, heat honey to 240°F in a heavy bottomed saucepan over medium heat. Try to use a pan that has a lip on the edge as I find that easier to hold in place while pouring the honey slowly into the eggs.
  3. I also like to use a digital thermometer that has a probe. I set it to sound an alarm at 238°F so that I can attend to it and watch for it to reach 240°F so I can take the pan off the burner immediately.
  4. With mixer on medium high setting, dribble the honey down the edge (now you'll see why the pan with the lip comes in handy) of the mixer bowl. The reason you want to dribble the honey on the edge of the bowl is because it will cool just slightly which will keep the eggs from curdling. The eggs will be slightly cooked from the hot honey but not enough to pasteurize them so if you are worried about raw eggs, be sure to use eggs from a farmer you trust.
  5. Once all the honey is dribbled into the mixture, continue to beat until the egg and honey has cooled to room temperature. I've made the mistake of adding the butter too soon, it will just melt in the hot eggs and honey and will never emulsify without some fast action from someone who really knows what they are doing.[My son cooked in a commercial kitchen when he was a teenager and the time I almost ruined the buttercream frosting he knew to quickly add pieces of cold butter].
  6. With the mixer on a medium setting, add butter one spoonful (about two tablespoons) at a time.
  7. The mixture will turn soupy, but just keep adding butter in one spoonful at a time and as you near the last spoonfuls the mixture will emulsify into buttercream frosting!
  8. Add vanilla and mix well.
  9. Pour the natural food coloring into a small bowl and add a teaspoon of water. Mix thoroughly, and add a few more drops of water if necessary.
  10. Add to the buttercream frosting and mix well.
  11. Once the cupcakes have completely cooled, use a cupcake corer or take a sharp knife and cut a circle in the middle of the cupcake.
  12. Use the tip of the knife to dig out the center, leaving the bottom of the cupcake intact.
  13. Fill the cupcake with raspberry curd filling.
  14. Decorate the top of the cupcake with frosting.
  15. Crumble the cupcake inserts and sprinkle over the top of the piped on frosting for decoration!
Recipe by GAPS Diet Journey at