Mini Key Lime Cupcakes
Topping
1 box[4 serving size] vanilla instant pudding and pie filling mix
1 1/2 cups whipping cream
1/4 cup key lime or regular lime juice
4 drops green food color
1 1/2 cups powdered sugar
Cupcakes
1 box Betty Crocker super moist yellow cake mix.
Water,vegetable oil and eggs called for on cake mix box.
Frosting
1 container Betty Crocker Whipped fluffy white frosting
1 Tbsp. Key lime or regular lime juice
1/2 tsp. grated Key lime or regular lime peel.
In large bowl,beat pudding mix and whipping cream with wire whisk 2 minutes.Let
stand 3 minutes.Beat in 1/4 cup Key lime juice and the food color:stir in
powdered sugar until smooth.Cover;refrigerate.
Heat oven to 375F [350F for dark or nonstick pans].Place paper baking cup in
each of 24 regular size muffin cups.Make cake batter as directed on box.Spoon
about 1 rounded Tbsp. of batter into each muffin cup,using about half of the
batter.[Muffin cups will be about 1/3 full] Refrigerate remaining batter.Bake
12 to 16 minutes or until toothpick inserted in center comes out clean.Remove
from pan to cooling rack.Repeat with batter.cool cupcakes completely about 15
minutes.
Remove paper baking cups from cupcakes.Swirl about 2 tsps. of topping on top of
each cupcake.
Stir frosting in container 20 times.Gently stir in 1 Tbsp.Key lime juice and
the lime peel.Spoon frosting into 1 quart resealable food storage plastic
bag.Cut 1/2 inch opening from bottom corner of bag.Squeeze 1 rounded
teaspoonful frosting onto topping.Garnish with fresh lime wedge if
desired.Store in refrigerator.
Makes 48 Cupcakes
Tip:Key limes are smaller than regular limes about the size of a golf
ball.You'll need 5 Key limes to make this recipe.
source is The Happy Cooker
Live your life like a fried egg -- with your sunny side up.
God Bless, Marla
[Non-text portions of this message have been removed]
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