Key Lime Cupcakes
(from KaliAvrilErin’s recipe box)
The cupcake itself has a larger crumb than most cakes (I believe this is due to the addition of the gelatin) and are more like a muffin consistency in texture. They also have a flat top rather than a round top and may even sink a little in the center, but don’t be alarmed.
Source: Betty Crocker
Categories: Desserts
Ingredients
- 1 box 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
- 1 cup powdered sugar
- 2 to 2 1/2 tablespoons Key lime juice
Directions
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Heat oven to 350°F (325°F for dark or nonstick pan) and line 24 regular-size muffin cups with cupcake liners.
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In large bowl, beat the cake mix, gelatin, water, juice, vegetable oil, eggs and food coloring with an electric mixer on low speed 30 seconds, then on medium speed 2 minutes.
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Divide batter evenly among muffin cups, filling each about two-thirds full.
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Bake at 350 for 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack.
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Using a toothpick, pierce tops of cupcakes in several places (about 7 to 8 times per cupcake)
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In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2½ tablespoons lime juice until glaze is smooth. Brush or spread glaze over cupcakes. Cool for 30 more minutes.