KEY WEST CUPCAKES

KEY WEST CUPCAKES image

Yield 24 cupcakes

Number Of Ingredients 9

1 box (4 servings) vanilla instant pudding and pie mix
1 1/2 c. whipping cream
1/4 c. fresh lime juice
4 drops green food coloring
1 1/2 c. powdered sugar
1 box yellow cake mix
1 container white frosting
1 tbs. fresh lime juice
1/2 tsp. grated lime peel

Steps:

In a large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 c. lime juice and the food coloring; stir in powdered sugar until smooth. Cover, refrigerate. Heat oven to 350*. Place paper baking cup in each 24 regular-sized muffin cups. Make and bake cake mix as directed on box, using water, oil, and e ggs. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely. Spread 1 tbs. filling (pudding mix) on top of each cupcake. Stir frosting in container 20 times. Gently stir in 1 tbs. lime juice and lime peel. Spoon frosting into resealable bag. Cut 1/2" opening from bottom corner of bag. Squeeze 1 tbs. frosting from bag onto filling on each cupcake. Garnish with fresh lime wedge or slice. Store covered in refrigerator.