So, for our very first post I decided that we should introduce the inspiration for our name. Key Lime Cupcakes! We made these last summer, and they were delicious. They also make the most adorable mini cupcakes. Their bright green color screams summertime! We found this recipe on bettycrocker.com Betty has never failed us 🙂 We added the optional bit of green icing gel to the white icing. The brighter the better! This was a hit with our friends and family. We even sold them at our local coffee shop!
Key Lime Cupcakes:
1 box Betty Crocker® SuperMoist® lemon cake mix
1 box (4 serving) lime gelatin
3/4 cup water
1/3 cup vegetable oil
2 or 3 drops of green food color (we used icing gel)
1 cup powdered sugar
2 to 2 1/2 tablespoons Key lime juice
1 cup (8oz) cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla
3 1/2 cup powdered sugar
zested lime (optional)
Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.
Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.
In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.
In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator.