|"Key lime cupcakes topped with Key Lime Butter Cream Icing-Could there be a tangier combination?"|
Key Lime Cupcakes:
1 white cake mix (I used Pillsbury Moist Supreme Classic White cake mix.)
water, oil and eggs called for on the box (I also added flour for High Altitude directions.)
1 Tablespoon Key Lime Juice (I used Nellie & Joe's Famous Key West Lime Juice.)
Preheat oven to temperature called for on package. Place cupcake liners in cupcake/muffin tins. Prepare cake mix according to package directions. Add Key Lime Juice. Divide batter evenly, filling each cupcake liner 2/3 full. Bake according to package directions for cupcakes. Remove from the oven and allow to cool completely. Frost with Key Lime Butter-Cream Icing (recipe follows).
Key Lime Butter-Cream Icing:
2 sticks or 1 cup of butter, softened
1 cup of shortening
2 pound bag of powdered sugar
2 Tablespoons Key Lime Juice
Green food coloring
Cream together butter and shortening. Add powdered sugar a little at a time until all combined. Add Key lime juice and enough green food coloring to dye icing a light green color. Frost cupcakes using decorating bag with #20 star tip. Begin icing from the outside edge and work your way into the center by swirling icing around the cupcake. Place a lime slice on top of each cupcake. Store in refrigerator until ready to eat.
To view more yummy cupcakes, please visit my Kandy's Kupcakes page: