1 cup white sugar

1/2 cup butter

2 eggs

Zest of a key lime

2 teaspoon lime juice

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup cactus juice

 ¼ cup milk

CONCENTRATE the juice. (example: 1 cup boiled down to 1/2 cup)

 

Preheat oven to 350f. Grease and flour a 9×9 inch pan or line a muffin pan with paper liners. In a medium bowl, cream together the sugar and butter now make sure you have super doper creamed. I used my stand mixer for about 4-5 minutes. Beat in the eggs, one at a time mixing very well between each addition. Stir in the Lime zest and juice. Combine flour and baking powder, add to the creamed mixture and mix well. Stir in the cactus juice and milk until batter is smooth. Pour or spoon batter into the prepared pan.Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes.

 

Frosting

1/4 cup butter, soft

2 cups confectioners’ sugar

1 teaspoon grated lime peel

2 tablespoons cactus juice

1-2 tablespoons lime juice

 

In a small bowl, cream butter until light and fluffy. Beat in the confectioners’ sugar and lime peel. Add cactus juice. Add enough lime juice to achieve frosting consistency. This makes about one cup of frosting.

 

 

 

 

Prickly Pear Cake