Candace Nelson Recipes

Posted on Aug 4, 2014 07:45am

Candace Nelson, the founder of Sprinkles Cupcakes, came to the show to teach us how to make a refreshingly delicious summertime cupcake!

Cupcakes (footer)Sprinkles Key Lime Recipe

makes one dozen

Lime Curd:


  • 1 cup sugar
  • 3 eggs
  • 1 cup key lime juice
  • 6 limes, zested
  • ½ cup unsalted butter, melted


  1. Using a microwave-safe bowl, whisk sugar and eggs until smooth.
  2. Stir in key lime juice, zest and butter.
  3. Cook in microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.


Cupcakes (body)Marshmallow Cream


  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/3 cup water
  • 3/4 cup, 2 tablespoons sugar
  • 3/4 cup corn syrup
  • 1 teaspoon vanilla extract


  1. Sprinkle cream of tartar over egg whites in the bowl of a mixer.  Beat mixture increasing the speed to medium-high until the eggs get frothy and airy.  With the mixer running, pour 2 tablespoons of granulated sugar over the mixture.  Continue to beat mixture until peaks arise.
  2. Combine water, sugar and corn syrup in a saucepan and stir together.  Bring to a boil over medium heat and stir frequently with a heat-safe spatula until the mixture reaches 240 degrees.
  3. Restart them mixer on medium speed and slowly pour the syrup, continuously scraping the bowl as needed.  Increase mixer speed to medium-high and beat for about 5 minutes.
  4. Add vanilla and beat for 1 more minute.


Graham Cracker Crust


  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup sugar


  1. Mix together crumbs and sugar.
  2. Add melted butter until well blended.


Key Lime Cake:



  • 1 tablespoon key lime juice
  • 2 teaspoons key lime zest
  • 1 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1/4 cup whole milk, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature


  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, key lime juice and key lime zest; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
  4. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.


CupcakesKey Lime Cupcake Instructions

  1. Place 1 tablespoon of graham cracker crust on the bottom of each cupcake tin.
  2. Divide key lime batter evenly inside each cupcake tin atop graham cracker crust.
  3. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
  4. With an apple corer, hollow out center of cupcake.  Stop apple corer above graham cracker crust so that you do not create a hole through the bottom of the cupcake.
  5. Using a piping bag and pastry tip, fill the center of cupcakes with key lime curd.
  6. Using an offset spatula, frost cupcakes with marshmallow cream.
  7. Using a hand torch, toast the marshmallow cream top to a golden brown color.
  8. Enjoy! 

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