Last Sunday afternoon I attended a baby shower. What was different about this shower? I have known the mom-to-be since she was a little girl. At times I feel she is my child.
She has grown up to be a gentle, loving woman who will be a great mom.
Watching her grow through the years has been a gift for me. Thank you, Halie.
Now let’s get serious. I volunteered to make cupcakes for the shower. Duh, what else.
This time I chose Betty Crocker Key Lime Cupcakes with Key Lime Cream Cheese Icing. I love making cupcakes.
Wow, I am changing the subject briefly. It is about 3 a.m. Monday. The History Channel is featuring the history of ice cream. Fascinating.
Back to the cupcakes. The presentation turned out well, with the icing from the pastry bag a nice lime color. Sprinkled with tiny edible gold stars and a Gummy Bear center made the cupcakes perfect for a baby shower.
I admit, when I make cupcakes, I frequently use cake mix but always adding extra ingredients. However, my icing is always from scratch.
Enjoy the cupcakes. They have a great key lime flavor, also good for a potluck dinner.
Betty Crocker Key Lime Cupcakes
- 1 box Betty Crocker SuperMoist Lemon Cake Mix
- 1 box (4-serving size) lime-flavored gelatin
- 3/4 cup water
- 1/3 cup Key lime juice *
- 1/3 cup vegetable oil
- 3 eggs
- 2 or 3 drops green food coloring
Heat oven to 350 F (325 F for dark or non-stick pans). Place paper baking cups in each of 24 regular-sized muffin cups.
In a large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.
Bake 19 to 24 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack.
Makes 24 cupcakes. Recipe from bettycrocker.com
* I use Nellie & Joe’s Key West Lime Juice, available at most super markets.
Key Lime Icing
- 2 (8) ounce packages cream cheese, softened
- 1 stick butter, softened
- 2 lbs. confectioner’s sugar
- 2 tsps. vanilla
- Juice of one lemon. Here I substitute with Key West lime juice. About one generous tablespoon.
Using a mixer, blend the butter and cream cheese together until well blended. Gradually add in the confectioner’s sugar until fully incorporated. Finally, mix in the vanilla and lime juice. Spread on cupcakes or use a pastry bag for a pleasing design.
Note: This is my favorite icing recipe. It is delicious with the consistency perfect for a smooth spread.
I have also substituted almond extract or rum extract to get different flavors depending on the cupcake flavor. When using the extracts I add a scant tablespoon of Half & Half to keep the consistency the same as the original recipe. Enjoy.
Category: Lola's Kitchen