Tuesday, September 15, 2009

Creamy Key Lime Frosting

All I can say is "yum!"

  • 1 (14-oz) can sweetened condensed milk
  • 2 tsps grated key lime peel (or regular lime peel)
  • 1/2 cup key lime juice (or regular lime juice)
  • 1 1/2 cups whipping cream
Stir together milk, lime peel, and lime juice in a small bowl; set aside. Beat whipping cream in chilled bowl with electric mixer on high speed until soft peaks form. Fold milk/lime mixture unto whip cream until just blended.

Key Lime Cream Cupcakes

Yep, another key lime cupcake recipe for you! I may have mentioned before that I am allergic to key limes, but this recipe works just as well with regular limes (which is good, because I really love the lime-y flavor!)

  • 1 cup graham cracker crumbs
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 1 pkg butter recipe yellow cake mix (18.25 oz)
  • 1/2 cup butter, softened
  • 2 tbsp grated key lime peel (or regular lime peel)
  • 3 eggs
  • Creamy Key Lime Frosting
  1. Heat oven to 350°. Line muffin cups with paper baking liners. Mix cracker crumbs, sugar, and melted butter in medium bowl. Place approx 1 tablespoon crumb mixture in the bottom of each paper liner. Press down.
  2. Add enough water to line juice to measure 1 1/3 cups. Beat cake mix, softened butter, lime juice mixture, lime peel, and eggs in a large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping sides of bowl occasionally. Divide batter equally between muffin cups.
  3. Bake for 18-22 minutes or until top springs back when lightly touched. Cool completely. Frost with Creamy Key Lime Frosting.