What's the second best thing to Key Lime Pie???? - Key Lime Cupcakes! Start with a mix, add a few more ingredients, bake and eat.
Ingredients: 1 package lemon cake mix, 1 package (4-serving size)lime-flavored gelatin, 3/4 cup water, 1/3 cup Key lime juice, 1/3 cup oil, 3 eggs, 2-3 drops green food coloring, if desired. Glaze: 1 cup confectioners' sugar, 2-2 1/2 tablespoons Key lime juice. Frosting: 1 package (8 ounce) cream cheese, softened, 1/4 cup butter, softened, 1 teaspoon vanilla, 3 12 cups confectioners' sugar, grated lime zest or green spinkles, optional.
Instructions: Preheat oven to 350 degrees. Line 24 muffin cups with cupcake liners.
In large bowl, beat cake mix and gelatin with mixer on low speed 30 seconds. Add remaining cupcake ingredients. Beat on low 30 seconds; beat on medium for 2 minutes. Divide batter evenly among cupcake liners in pans.
Bake 17-22 minutes or until toothpick inserted into centers comes out clean. Cool for 10 minutes; transfer to wire racks. With toothpick, pierce cupcake tops in several places.
Mix 1 cup confectioners' sugar and enough lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over warm cupcakes. Cool completely, about 30 minutes.
In bowl, beat cream cheese and butter on medium speed until light and fluffy. On low, beat in vanilla and 3 1/2 cups confectioners' sugar; beat on medium until fluffy. Frost cupcakes. Garnish with zest and/or sprinkle, if desired; refrigerate.
Makes 24.
"Betty Crocker Fix with a Mix Desserts" by General Mills. Wiley Publishing, 2010. I found it in "Woman's World" magazine, July 25, 2011, pg. 31.
"Let's Bake a Cake!"
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