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Cupcakes

S Florida's Finest Key Lime Pie Mousse Filled Cupcake

Jaye Norris Recipe shared by:
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This key lime cupcake taste so delicious you might think you are vacationing on a beautiful beach in South Florida! Each Duncan Hines vanilla poundcake cupcake is filled with a memorable key lime pie mousse. Then frosted with key lime butter cream which is made with fresh lime squeezed juice and zest that compliments the yummy key lime mousse filling. Crushed graham crackers are sprinkled on the top to bring in the wonderful flavor combination found in a key lime pie.

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Ingredients

  • 1 box Duncan Hines Classic Yellow cake mix
  • 1 sm box Jello Instant Pudding vanilla flavor
  • 4 lg eggs
  • 1/3 cup canola oil
  • 1 C water
  • Key Lime Filling:
  • 4 eggs yolks
  • 1/2 c key juice
  • 14 oz can Sweetened Cond. Milk
  • 1/2 pkg Jello White chocolate mousse
  • 1 pt heavy cream (w/1/4C reserved for icing.
  • Frosting:
  • 1 lb Salted Butter softened
  • 2 lb 10 X P Sugar
  • 2-3 Limes, juiced and zested
  • 1 t vanilla
  • 2-3 T heavy cream to create
  • desired consistency
  • electric green food color
  • 1 C crushed graham crackers
  • 2 piping bags (Wilton)
  • 1 large fill tip
  • 1 med frosting tip
  • non reactive pie pan
  • 12 cupcake liners
  • cupcake bake pan

Baking Instructions

  1. Line a standard cupcake pan with 12 liners.
  2. Preheat oven 350
  3. Cupcakes:
  4. Add oil, water and eggs to mixing bowl,
  5. Then cake mix and pudding mix. Blend until smooth 2-3 minutes.
  6. Fill each liner with batter bake for 20-25 mins.
  7. Key Lime Pie:
  8. Mix all ingredients, pour into a non-reactive pie pan.
  9. Bake at 350 for 15 minutes. Cool/chill
  10. Mousse:
  11. Whip the heavy cream and Jello White Chocolate Mousse until set.
  12. Chill until ready to fill cupcakes.
  13. Frosting:
  14. Whip the butter until soft
  15. Add the powdered sugar and blend together gradually adding the juice and zest.
  16. Add the heavy cream until desired consistency.
  17. Use electric green food color to tint.
  18. Finish filling:
  19. Mix together the key lime
  20. pie filling and 1/2 C whipped cream mixture.
  21. Put in a piping bag and fill each cupcake.
  22. Put the icing in a piping bag with decorative tip and frost the cupcakes.
  23. Sprinkle with crushed graham crackers.
  24. Makes 12 of the most incredible key lime filled cupcakes you have ever tasted.

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Tips

Moist & Tender Cupcakes

Moist & Tender Cupcakes

Mix your batter on low for the 30 seconds then on high for a minute to two minutes longer than indicated on the box. Be sure to bake at the correct tempurature. Pull your cupcakes out 3-5 minutes earlier than the instructions indicate. Toothpick should be mostly clean but may still appear slightly "sticky".


Secret to non-sticking frosting!

Secret to non-sticking frosting!

Do you hate when you frost and the top of your cake rips? Well here is your tip. Dip your spatula ( i am not a very good speller) or knife and let it sit in warm water for at least 5-10 minutes. That way your cake or what ever your cooking cools. Keep re-dipping your utensil before you spread. That way your cake won't tear or rip. Enjoy baking! CookinGal





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