Mexican Ranch

I've been spoiled by Chiz's ranch dressing that you can only get around Rexburg. NOTHING compares. I really don't like any bottled ranch now, so I decided to make my own. It still isn't as good, but it works.

We had the missionaries over Sunday and I made Mexican lasagna.  I decided to change up the ranch I make by adding a little cilantro and lime juice.

I don't measure when I cook, and this blog is mostly just to remind myself what I did, so if you really want amounts I can figure it out for you.  Let me know.

Sour cream
Mayonnaise
Buttermilk
Garlic
Onion powder
Parsley
Salt
Finely chopped cilantro (I just blended it along with a little of the ranch to chop it)
Lime juice

Coconut Lime Cupcakes

These were super good!

Cake

I mixed up a white cake mix, with 1 cup sweetened coconut blended up with the water.  I also added 1 teaspoon coconut extract. I did everthing else according to the directions.

Lime Curd Filling

Mix together 5 egg yolks and 1 cup sugar. Whisk in 1 cup lime juice. Microwave for 1 minute then stir. Repeat until coats the back of a spoon. This took about 6 or 7 minutes for me. Then add 1/2 cup unsalted Margarine a tablespoon at a time, stirring each until melting. Refridgerate until cooled.

Frosting

3/4 cup butter, softened
2 pound bag powdered sugar
1/2 teaspoon vanilla
1 1/2 teaspoon coconut extract
1/4 cup lime juice
1 teaspoon lime zest
Milk

Mix butter with a couple cups powdered sugar.  Add flavorings.  Gradually add the rest of the powdered sugar and milk to acheive the right consistancy.

Cupcakes

Hollow out a little hole in the cupcake, fill with lime curd.  Don't use too much, it's really sour. Then frost. I topped them with a little toasted coconut. Enjoy!