Since I had no idea what an Agro Bike Tour was until I signed up for one, I'm assuming that there are blog followers who have never heard of an Agro tour either. In essence, it's a bike ride with stops at local farms along the way. Ben and I opted for the shortened bike ride and we stopped at Three Porch Farms in the middle of our bike ride.
The farm was hosting an open house the day that we were there so we sat outside and rested our legs while we ate pork sliders and listened to the swing band. We also took a tour of the farm before getting back on our bikes to finish the rest of our ride.
1¾ cup cake flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1¼ cup sugar
zest of 2 limes
½ cup butter
2 large eggs, room temperature
3 Tbsp fresh squeezed lime juice
¾ cup buttermilk
Wilton Leaf Green Gel Food Coloring
1 (12 oz.) bag frozen raspberries, thawed
¼ cup sugar
1 tbsp. cornstarch
6 egg whites
1 1/2 cups sugar
1/2 teaspoon cream of tartar
2 cups butter
Zest the 2 limes into a small prep bowl and pour the sugar over it. Using the back of a rubber spatula, press the sugar into the lime zest.
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on high until smooth.
Add the lime sugar and beat until incorporated, about 1-2 minutes.
Add the lime juice .
Add a small dollop of the gel coloring and mix until the color is uniform. Scape the bowl down to make sure all the batter has been dyed.
Cool cupcakes in pan for at least 5 minutes before removing to a wire rack to cool completely.
While cupcakes cool, prepare raspberry filling.
Puree the raspberries in a blender or food processor.
Prepare mint buttercream while filling cools.