|
|
| Recipe Name |
Mini Key Lime cupcakes |
| Category |
Desserts |
| Servings |
48 |
| Total Time |
1 hr 50 mins |
| Origin |
Betty Crocker |
| Ingredients |
1 box (4 oz serving) instant vanilla pudding and pie filling mix
1 1/2 cup whipping cream
1/4 cup key lime or regular lime juice
4 drops green food color
1 1/2 cup powdered sugar
48 regular-size paper baking cups
1 box yellow cake mix
water, oil, and eggs as called for on cake mix box
1 container (12 oz) whipped fluffy white frosting
1 tbp key lime or regular lime juice
1/2 tsp grated key lime or regular lime peel
|
| Instructions |
In large bowl, beat pudding mix and whipping cram 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 and refrigerate.
Heat oven to 375 degrees. Place paper baking cup in each of the 24 regular-size miffin cups. Make cake batter as directed on box, using water, oil, and eggs. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 14 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely about 15 minutes.
Remove cupcakes from baking cups. Swirl about 2 teaspoons topping on top of each cupcake.
Stir frosting in container 20 times. Gently stir in 1 tablespoon key lime juice and the lime peel. Sppon topping into 1-quart resealable plastic bag. Cut 1/2 inch opening across bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.
|
| |
| Nutrition Information (per serving) |
| Nutrition Daata |
| Calories |
140 |
| Calories from Fat |
60 % |
| Carbohydtrates |
19 g |
| Protein |
0 g |
| Sodiuim |
115 mg |
| Fat |
6 g |
| Cholesterol |
20 mg |
|
|