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Wednesday, June 13, 2012

Key Lime Cupcakes

Doesn't the name of these cupcakes just make you smile? Wait until you try them and then you will really be smiling.
These cupcakes look complicated but are simple and so good,my kind of recipe for sure.
 I found this on the Betty Crocker website.
 Lime is not one of my favorite flavors at all but these cupcakes and the cream cheese frosting just brings the flavors together so well, you won't be able to put them down. Enjoy! 

box Betty Crocker® SuperMoist® lemon cake mix
box (4-serving size) lime-flavored gelatin
cup water
cup Key lime juice
cup vegetable oil
or 3 drops green food color, if desired
cup powdered sugar
to 2 1/2 tablespoons Key lime juice
package (8 oz) cream cheese, softened
cup butter or margarine, softened
teaspoon vanilla
3 1/2
cups powdered sugar
Grated lime peel, if desired
   (if you don't have key lime juice you can just use regular lime juice)

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.

Bake 19 to 24 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.

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.

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.

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