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Tuesday, April 30, 2013

KEY LIME

This Sunday I tried out Key Lime cupcakes, a super refreshing taste for Spring and Summer. They were a huge hit! I was really excited about how flavorful they are. The only thing I would do differently next time is mixing the graham cracker crumbs with melted butter before pressing it in the bottom of this tins, they were very crumbly and needed something for binding. Otherwise they are great and I can't wait to use this recipe in the summer for BBQ's! Enjoy :)


Key Lime Cupcake>>
1 box classic white cake mix
1 small box (3 oz) Lime Jell-O
1 1/3 cup vegetable oil
4 eggs
3/4 cup limeade concentrate, thawed
2 cups graham cracker crumbs

Key Lime Frosting>>
1 stick butter, softened
8 oz cream cheese, softened
3 tbs freshly squeezed lime juice (about 3 limes worth)
4 cups powdered sugar
graham cracker crumbs and lime slices for garnish

Preheat oven to 350, line 24 tins with liners and sprinkle a spoonful of graham cracker crumbs in each.

In a large mixing bowl, combine cake mix, Jell-O mix, eggs, vegetable oil, and limade concentrate. Beat on low for 30 seconds, scrape sides of bowl, increase speed to medium high, and beat for two minutes. Fill tins 2/3 full.

Bake for 15-20 minutes, remove from oven when toothpick inserted comes out clean, place on wire racks to cool.

In the bowl of a mixer, beat cream cheese, butter, and lime juice on medium-low speed until combined, With the mixer set on low, slowly add powdered sugar. Beat until combined, increase speed and beat on high for 1 minute.

Frost cupcakes and garnish with graham cracker crumbs and lime slice.

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