Key West Cupcakes

Key West Cupcakes

Betty Crocker's Simply Dessert

prep Time 25 min

Start to finish: 1 hr 30 min

Makes 24 cupcakes

Ingredients:

Filling:

1 box (4-serving size) vanilla instant pudding and pie mix

1 1/2 cups whipping cream

1/4 cup fresh key lime juice

4 drops green food coloring

1 1/2 cups powdered sugar

Cupcakes:

1 box yellow cake mix with pudding in the mix

water, vegetable oil and eggs called for on the mix box

Frosting:

1 container (12 oz) whipped fluffy white frosting

1 tablespoon fresh key lime juice

1/2 teaspoon grated key lime peel

Directions:

1. In a large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. let stand 3 minutes. Beat in 3/4 cup lime juice and the food color; stir in powdered sugar until smooth. Cover; refrigerate.

2. Heat oven to 350 degrees F. place paper baking cup in each of 24 regular sized muffin cups. make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

3. Spread 1 rounded tablespoon filling on top of each cupcake. Stir in frosting in container 20 times. gently stir in 1 tablespoon lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. cut 1/2 inch opening from the bottom former of bag. Squeeze 1 tablespoon frosting from bag onto filling on each cupcake. Store covered in refrigerator.

Key Limes are smaller than regular limes. If you can't find them, purchase a bottle of key lime juice, or use regular limes.

1 cupcake: calories 280; total fat 13 g; cholesterol 45 mg; sodium 230 mg; total carbohydrates 38 g; protein 2 g