I love Key Limes, Key Lime Pie and well just about anything made with Key Limes. I grew up in Florida, home of sunshine, citrus and yep you guessed it Key Limes. For years I would have to purchase bottle juice when I went back home for a visit or maybe grab a bag of limes if I was lucky. Then the local discount store decided to carrry both the limes and the juice... until recently... shoot! Wouldn't you know it, I had my mouth set for something tart and sweet and well Key Limey.
Don't fear though, these cupcakes are divine even if I had to use a regular lime, they are worth the time. I could have eaten the bowl of frosting by itself but decided a trip to the hospital or sick in bed would not be worth it.
Dorie gave them 5 stars with the following comment: "Granny.... (long pause as she swallows her bite) you sure make good cupcakes".
CUPCAKE BATTER
1 box Betty Crocker White Cake Mix
3 Eggs
1/3 cup oil
3/4 cup water
1/3 cup Key Lime juice
1 teaspoon lime zest
Mix batter according to package directions. Fill cupcake pan with liners and fill liners 2/3 full. Bake 18 - 20 minutes, check with toothpick for doneness.
Cool 10 minutes and frost with frosting:
WHITE CHOCOLATE FROSTING
5 ounces melted white chocolate
1/4 cup butter
1/4 cup Crisco
dash of salt
1/2 teaspoon vanilla extract
1 tablespoon of lime juice
3 1/2 cups shifted powdered sugar
Heavy whipping cream
Cream butter and Crisco, add melted chocolate, salt, vanilla and juice. Add powdered sugar. Thin frosting with whipping cream until consistency. Fill with bag and pipe on frosting or use a spoon.
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