"The belly rules the mind."--Spanish Proverb

Mini Key Lime Cupcakes Recipe

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This recipe for Mini Key Lime Cupcakes, by , is from Wasserstrom Associates , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Toni Bergunzi
Added: Thursday, March 30, 2006


1 box (4-serving size) instant vanilla pudding and pie filling mix
1 c. whipping cream
c. key lime or regular lime juice
4 drops green food color
1 c. powdered sugar

48 regular-size paper baking cups
1 box yellow cake mix
Water, vegetable oil and eggs called for on cake mix box

1 (12 oz.) whipped fluffy white frosting
1 tbsp. key lime or regular lime juice
tsp. grated key lime or regular lime peel

In large bowl, beat pudding mix and whipping cream with wire whisk for 2 minutes. Let stand 3 minutes. Beat in cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate. Heat oven to 375F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using water, oil and eggs. Spoon about 1 rounded tablespoonful of 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 tsp. 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 topping into 1-quart resealable food-storage plastic bag. Cut -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.




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