Key Lime Cupcakes
1-package (18.25 oz) yellow cake mix (no pudding in the mix)
1 1/4-cups water
3 eggs room temperature
1/3 cup vegetable oil
2 Tablespoons key lime juice (Nellie & Joe's Famous West Lime Juice)
Preheat oven 350 degree F. Line standard muffin pan with baking cups.
In large bowl, combine cake mix, water, eggs, oil, and lime juice; beat with electric mixer 2 minutes.
Spoon into baking cups. Bake 18-20 minutes or until toothpick inserted in center comes out clean.
Cool cupcakes in pain on cooling rack for 5 to 8 minutes. Remove from pan and cool completely.
Makes about 24 standard cupcakes.
Key Lime Frosting
1/2 cup solid vegetable shortening
1/2 (1 stick) butter, softened
1 teaspoon vanilla
4 cups sifted confectioner's sugar (appx. 1 lb.)
2 Tablespoons key lime juice.
1 Tablespoon fresh lime zest.
In large bowl, cream shortening and butter with electric mixer until fluffy. Add vanilla and mix well.
Gradually add sugar one cup at a time beating well. When all sugar has been mixed, icing will appear dry.
Add lime juice until fluffy and then add lime zest. For best results, keep icing in fridge when not in use.
Makes 3 cups.
When cupcakes are completely cooled, frost. May decorate with thin wedge of lime skin or small bits of dark chocolate.
No comments:
Post a Comment