Key Lime Cupcakes

"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

Lime slices

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:
http://kandyskitchenkreations.blogspot.com/p/kandys-kupcakes.html