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Key lime pie cupcake recipe needed please.

15 years ago

Does anyone have a T&T Key lime pie cupcake and frosting recipe.

Also, I need to bake a cake for a funeral luncheon. What would you make?

Karen

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Comments (4)

blizlady
15 years ago
I found this recipe at the Betty Crocker site. Sorry that it is not tried & true, but it received some rave reviews:

Key Lime Pie Cupcakes
1 box Betty CrockerÃ¯Â¿Â½ SuperMoistÃ¯Â¿Â½ 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 color, if desired

Glaze:
1 cup powdered sugar
2 to 2 1/2 tablespoons Key lime juice

Frosting:
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla
3 1/2 cups powdered sugar
Grated lime peel, if desired
show preparation
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1. Heat oven to 350Ã¯Â¿Â½F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix and gelatin with electric mixer on low speed 30 seconds. Add remaining cupcake ingredients. Beat with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl as necessary. Divide batter evenly among muffin cups, filling each about 2/3 full.
2. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.
3. In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.
4. In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator.
Makes 24 cupcakes

Kitchen Tips
You can use fresh or bottled Key lime juice. If Key lime juice is not available, use regular fresh or bottled lime juice.
Garnish each cupcake with a small piece of jellied lime candy slice instead of the lime peel.

Here is a link that might be useful: Key Lime Pie Cupcakes
blizlady
15 years ago
Here is a recipe to make the cupcakes from scratch if you prefer not to use a cake mix. These also have a filling and look wonderful!

Here is a link that might be useful: Key Lime Pie Cupcakes
Related Discussions
Key Lime Pie?
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Comments (17)
This recipe is from Cook's Illustrated... and it truly is the best! And, it allows for either a whipped cream or meringue topping. KEY LIME PIE Serves 8 Cooks Illustrated LIME FILLING 4 teaspoons grated zest plus 1/2 cup strained juice from 3 to 4 limes 4 large egg yolks 1 14-ounce can sweetened condensed milk GRAHAM CRACKER CRUST 11 full graham crackers, processed to fine crumbs (1 1/4 cups) 3 tablespoons granulated sugar 5 tablespoons unsalted butter, melted WHIPPED CREAM TOPPING 3/4 cup heavy cream 1/4 cup confectioners sugar 1/2 lime, sliced paper thin and dipped in sugar (optional) 1. For the filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken. 2. For the crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes. 3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.) 4. For the whipped cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve. If you prefer a meringue topping, follow the instructions in "No-Weep Lemon Meringue Pie" in the November/December 1994 issue. Bake pie only 7 minutes, then apply meringue gently, first spreading a ring around the outer edge, then filling in the center. Return to oven and bake 20 minutes more. Meringue Topping 1 tablespoon cornstarch 1/4 teaspoon cream of tartar 1/2 cup sugar 4 large egg whites 1/2 teaspoon vanilla extract 8. For the meringue, mix cornstarch with 1/3 cup water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites. 9. Heat oven to 325 degrees. Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy. Beat in sugar mixture, 1 tablespoon at a time; until sugar is incorporated and mixture forms soft peaks. Add cornstarch mixture, 1 tablespoon at a time; continue to beat meringue to stiff peaks. Remove plastic from filling and return to very low heat during last minute or so of beating meringue (to ensure filling is hot). 10. Pour filling into pie shell. Using a rubber spatula, immediately distribute meringue evenly around edge then center of pie to keep it from sinking into filling. Make sure meringue attaches to pie crust to prevent shrinking. Use spoon to create peaks all over meringue. Bake pie until meringue is golden brown, about 20 minutes. Transfer to wire rack and cool to room temperature. Serve.
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Key Lime Pie
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Comments (21)
I made Westelle's Key Lime Pie on the weekend and "himself" loved it so much I made it again last night! It was Chris' GF's birthday and Key Lime is her favoutite pie.....so two in three days! LOL I hand squeezed all those pesky little limes for the pie I made Sunday. What a carpy job that is! Clive was helping me in the kitchen yesterday so I gave him the lime juicing job. After doing just one he decided there had to be a better way (I don't have any juicing tools) so he pulled out my potato ricer and the whole job was done in less than 5 minutes! Thanks Westelle, and everyone, for the recipes. It ws a big hit.
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key lime pie
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Comments (25)
Whole Foods has organic key lime juice. They surely have fresh key limes as well. The Original Key Lime Pie 6 egg yolks 1 can sweetened condensed milk 1/2 c. key lime juice 9-inch baked pie shell 6 egg whites (stiff) 4 tbsp. sugar Directions: Combine egg yolks and condensed milk. Mix 8 minutes. Add lime juice; mix 1 minute. Blend well. Turn into baked pie shell. Beat egg whites until stiff peaks form. Gradually add sugar. Swirl onto pie, spreading all around. Bake in 300 degree oven until meringue is pale honey colored.
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First key lime pie with my own limequats...!!
Q
Comments (12)
Just need to find some time and I'll make my own key lime pie from these. I've seen some recipes with sour cream. Do you think that's a good addition? Another recipe added 2 tablespoons of lemon juice. And a combo of lime and lemon zest might be nice. Where did I hear that a garlic press is useful to squeeze them? Edit: Here's the real Key Lime Pie. Recipe called for a layer of whipped cream, but I ran out of time ...and had to use a store-bought crust. Doesn't really need the whipped cream at all. Wow. So yummy. So limey, tangy, yet sweet. Better than at the restaurant.
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blizlady
15 years ago
This is a tried and true recipe. One of the men at work brought this to a company pot luck a couple times, and it was the first cake to go. Very easy to make and uses a cake mix. If you don't want to include the apricot brandy, you can use equal amounts of apricot nectar.

APRICOT NECTAR CAKE

1 (18.25 ounce) package moist yellow
cake mix
4 eggs
1/2 cup white sugar
1/2 cup vegetable oil
3/4 cup apricot nectar
1/4 cup apricot brandy
3 tablespoons apricot nectar
3 tablespoons white sugar
2 tablespoons butter
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
2. In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
3. Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
4. To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.
lakemayor
Original Author
15 years ago
Thank you blizlady, The cake sounds wonderful. I'm going to make it. Also, thanks for the links to the cupcakes.

Karen

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