Key Lime Cupcakes Recipe

Ingredients

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• Topping 1 box [4 serving size] vanilla instant pudding and pie filling mix shopping list
• 1 1/2 cups whipping cream shopping list
• 1/4 cup key lime or regular lime juice shopping list
• 4 drops green food color shopping list
• 1 1/2 cups powdered sugar shopping list
• Cupcakes shopping list
• 1 box Betty Crocker super moist yellow cake mix. shopping list
• water,vegetable oil and eggs called for on cake mix box. shopping list
• frosting shopping list
• 1 container Betty Crocker Whipped fluffy white frosting shopping list
• 1 Tbsp. key lime or regular lime juice shopping list
• 1/2 tsp. grated key lime or regular lime peel. shopping list
• 1.In large bowl,beat pudding mix and whipping cream with wire whisk 2 minutes.Let stand 3 minutes.Beat in1/4 cup key lime juice and the food color:stir in powdered sugar until smooth.Cover; refrigerate. shopping list
• 2.Heat oven to 375*F [350*F for dark or nonstick pans].Place paper baking cup in each of 24 regular size muffin cups. Make cake batter as directed on box.Spoon about 1 rounded Tbsp. of batter into each muffin cup,using about half of the batter.[Muffin cups will be about 1/3 full] Refrigerate remaining batter.Bake 12 to 16 minutes or until toothpick inserted in center comes out clean.Remove from pan to cooling rack.Repeat with batter.cool cupcakes completely about 15 minutes. shopping list
• 3.Remove paper baking cups from cupcakes.Swirl about 2 tsps. of topping on top of each cupcake. shopping list
• 4.Stir frosting in container 20 times.Gently stir in 1 Tbsp.key lime juice and the lime peel.Spoon frosting into 1 quart resealable food storage plastic bag.Cut1/2 inch opening from bottom corner of bag.Squeeze 1 rounded teaspoonful frosting onto topping.Garnish with fresh lime wedge if desired.Store in refrigerater. shopping list