Key Lime Cupcakes With Lime Jello Salad Frosting
From sparow64 16 years ago
Ingredients
- CUPCAKES shopping list
- 1/2 cup butter, softened shopping list
- 1 cup white sugar shopping list
- 2 eggs shopping list
- 2 teaspoons grated key lime zest shopping list
- 1 1/2 cups all-purpose flour shopping list
- 1 1/2 teaspoons baking powder shopping list
- 1/4 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 3/4 cup key lime juice shopping list
- LIME JELLO SALAD frosting shopping list
- 1 regular sized package of lime gelatin dessert powder (not sugar free) shopping list
- 3 cups powdered sugar shopping list
- 1 cup cream cheese shopping list
- 1/4 cup butter shopping list
- 1-4 tablespoons pineapple juice shopping list
How to make it
- CUPCAKES
- Cream together the butter or margarine and 1 cup sugar.
- Beat until light and fluffy.
- Separate the eggs.
- Beat in the egg yolks one at a time, and add the key lime zest.
- Sift together the flour, baking powder, baking soda, and salt.
- Add these dry ingredients to the egg butter mixture, alternating with 3/4 cup key lime juice.
- Beat the egg whites until stiff, and fold into the batter.
- Spoon the batter into paper lined cupcake tins.
- Bake for 15-20 minutes at 350 degrees F, or until the cakes test done with a toothpick.
- This recipe should make about 12-18 cupcakes.
- Allow to cool before frosting.
- LIME JELLO SALAD FROSTING
- In the bowl of a heavy duty stand mixer, beat the cream cheese and butter together on high until smooth.
- Scrape from the edges of the bowl with a spatula and turn mixer to one of the lowest settings. slowly add the lime gelatin dessert powder, followed by the powdered sugar.
- The mixture should be dry and crumbly.
- Turn the mixer speed to high, one step at a time, allowing the mixer to remain at each speed for about 30 seconds or so.
- Add the pineapple juice one tablespoon at a time.
- Mixture should come together and fluff up.
- IF the mixture is still dry, add a tablespoon of HOT water.
- IF the mixture is too liquidy, add more powdered sugar.
- Let the mixture rest for about 5 minutes before spreading on the cooled cupcakes.
- Sprinkle with sprinkles and top with a lime section or a marachino cherry.
The Rating
Reviewed by 9 people-
I can't wait to make these for my grandson!
They look and sound so delicious!
Thanks for sharing a beautiful, 5 fork recipe...
=)
pinkpasta
in Upstate loved it
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i want this now. this sounds so good to me. moist and diffrent. yum.thanks great one.
maywest
in Tangerine loved it
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This looks delicious... can't wait to try it!
jo_jo_ba
in Oshawa loved it
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