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1. Pre-heat the oven to 375 degrees.
2. Beat the pudding mix and whipping cream in a large bowl with a wire whisk for 2 minutes.
3. Let stand for 3 minutes.
4. Beat in 1/4 cup of Key lime juice and 4 drops of food coloring.
5. Stir in the powdered sugar and beat until smooth.
6. Cover and refrigerate.
7. Place paper baking cup in each of 24 regular-size muffin cups.
8. Make the cake batter as package directions.
9. Fill each muffin cup 1/3 full, which is approximately 1 rounded tablespoonful of batter.
10. Refrigerate the remaining batter.
11. Bake 12 to 16 minutes or until a toothpick inserted in the center of your cupcakes comes out clean.
12. Remove them from the pan to a cooling rack.
13. Repeat with the remaining baking cups and batter.
14. Cool the cupcakes completely which takes about 15 minutes.
15. Remove the paper baking cups from the cupcakes.
16. Swirl about 2 teaspoons topping on top of each cupcake.
17. Stir the frosting in its container 20 times.
18. Gently stir in 1 tablespoon of Key lime juice and the lime peel.
19. Spoon the frosting into 1-quart resealable food-storage plastic bag.
20. Cut 1/2-inch opening from bottom corner of bag.
21. Squeeze 1 rounded teaspoonful frosting from bag onto topping.
22. Garnish with fresh lime wedge, if desired.
23. Store in refrigerator.
24. Divide batter in half. Distribute 1/2 batter evenly among 24 muffin cups.
25. Refrigerate remaining batter, and repeat process.
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