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Tuesday, July 20, 2010

Tempt my Tummy Tuesday: Key Lime Cupcakes


I'm a HUGE key lime fan and have been every since visiting Key West in college. Anyway, when I came across this recipe, I knew I had to try it! One thing you could do to make this even quicker would be to just use can or spray frosting, but I would still use cream cheese flavored, it's an excellent balance!

Cupcakes
1box Betty Crocker® SuperMoist® lemon cake mix
1box (4-serving size) lime-flavored gelatin
3/4cup water
1/3cup Key lime juice
1/3cup vegetable oil
3eggs
2or 3 drops green food color, if desired
Glaze
1cup powdered sugar
2to 2 1/2 tablespoons Key lime juice
Frosting
1package (8 oz) cream cheese, softened
1/4cup butter or margarine, softened
1teaspoon vanilla
3 1/2cups powdered sugar
Grated lime peel, if desired
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About Concordance™

1.Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix and gelatin with electric mixer on low speed 30 seconds. Add remaining cupcake ingredients. Beat with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl as necessary. Divide batter evenly among muffin cups, filling each about 2/3 full.
2.Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.
3.In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.
4.In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 19 to 24 minutes.

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