Wednesday, June 15, 2011

4 Key Lime Pie Cupcakes

In college, I had a group of guy friends that were like brothers to me. 
and I was kind of like their mom in college. . 
So much so that some of them even called me mom (and many other nicknames they made up :-)
These sweet boys have turned into incredible men. . . 
and they will always have a special place in my heart! 
When I made my dad, Nate and Marcus lunch the other day to take with them when they went fishing . . . It reminded me of all the lunches and baked goods I used to make for my "guys". . . from trips to the lake house; LSU for the Super Regionals; or a plate of cookies just because! The kitchen has always been my love language . . ., and clearly still is! :-)
With their lunches, I sent a Tupperware full of Key Lime Pie Cupcakes in the cooler!  Which obviously gave them the sustenance to catch MASSIVE fish! :-)
I heard about The Culinary Queen from Heather, at Pirates and Princesses and now am a loyal follower to the cute blog!
Fill just the bottom of the cupcake liners
Then had a dollop of filling
Cover with more batter
Bake in the oven
Cool the cupcakes. . .
Decide on the garnish you will use
Ice the cupcakes
Add the garnish
And enjoy!
Key Lime Pie Cupcakes
recipe adapted from 101 gourmet cupcakes in 10 minutes
1 white cake mix
3 eggs
1 c. half and half
1 can sweetened condensed milk
6 Tbs. Key Lime Juice
4 Tbs. Grated lime peel
Baking Instructions:
Mix together cake Mix eggs, half and half, and 3 T. key lime juice. Pour 1-2 T. of cake batter into each cupcake paper liner. In a separate bowl, mix sweetened condensed milk and rest of the lime juice. Evenly divide lime milk into batter-filled cups. Tops with remaining batter until 3/4 full.
Bake at 350 degrees for 15-18 minutes or until cake springs back when touched lightly. Remove from oven and cool completely on a wire rack.
Frost cupcakes with frosting and garnish with grated lime peel.
Yields: 18-24 cupcakes
Whipped Cream Frosting
2 c. heavy cream
1/4-1/2 c. powdered sugar (depending on preference)
Pour cream into a large mixing bowl and start mixing at low speed. Gradually increase speed until cream thickens and soft peaks form. Turn off mixer and add sugar. Start slowly again- no messes today! Beat until stuff peaks form. The stiffer the cream, the easier it is to frost the cupcakes. Keep refrigerated.
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  1. o man those look amazing....i LOVE key lime. i even eat key lime pie flavored yogurt!! ive missed you so much and am enjoying catching up on all your yummy recipes!!!!

  2. OMG those look incredible! Just found your blog via April's (A.Liz Adventures), and I'm your latest and greatest follower!

  3. YUM. And love that you wrote them notes for their lunches too. :)


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