>From the Betty Crocker website...
~~~~~
Mini Key Lime CupcakesMake mini cakes for maximum satisfaction. Cake mix and 
ready-to-spread frosting make prep super easy.
Prep Time:40 min  
Start to Finish:1 hr 50 min  
Makes:48 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 
48 regular-size paper baking cups 
1 box Betty Crocker® SuperMoist® yellow cake mix 
 Water, vegetable oil and eggs called for on cake mix box 
Frosting 
1 container Betty Crocker® Whipped fluffy white frosting 
1 tablespoon Key lime or regular lime juice 
1/2 teaspoon 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 and refrigerate. 
 Heat oven to 375°F (350°F 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 tablespoonful 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 remaining baking cups and 
batter. Cool cupcakes completely, about 15 minutes. 
 Remove paper baking cups from cupcakes. 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. 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 from bag onto topping. Garnish with fresh lime wedge, if 
desired. Store in refrigerator. 
High Altitude (3500-6500 ft): Divide batter in half. Distribute 1/2 batter 
evenly among 24 muffin cups. Refrigerate remaining batter, and repeat process. 
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~~~***Rhonda G in Missouri***~~~


      
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