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Mini Key Lime Cupcakes




Source of Recipe


David


List of Ingredients




Mini Key Lime Cupcakes from David


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.



Recipe




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