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Key West Cupcakes

Ingredients:

Filling
1 box (4-serving size) instant vanilla pudding and pie filling mix
1 1/2 c. whipping cream
1/4 c. fresh Key lime or lime juice
4 drops green food color
1 1/2 c. powdered sugar
Cupcakes
1 box Betty Crocker SuperMoist yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Frosting
1 container (12-oz.) Betty Crocker Whipped fluffy white frosting
1 T. fresh Key lime or lime juice
1/2 t. grated Key lime or lime peel
Lime wedges (optional)

Instructions:

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

Heat oven to 350F. Make and cool cake mix as directed on box for cupcakes.

Spread 1 rounded tablespoonful filling on top of each cupcake. Stir frosting in container 20 times. Gently stir in 1 tablespoon lime juice and the peel.

Spoon frosting into 1-quart resealable plastic food-storage bag. Cut 1/2-inch opening across lower corner of bag. Squeeze 1 tablespoon frosting from bag onto filling. Garnish with fresh lime wedge, if desired. Store in refrigerator.

All materials are courtesy of Betty Crocker Cake Mixes. Visit bettycrocker.com

This farm news was published in the March 1, 2006 issue of Farm World.

3/1/2006