Key Lime Cupcakes with Whipped Cream Frosting
1 cup water
4 large egg whites
1/3 cup fresh lime juice
1 tablespoon grated lime peel
2 drops green food color
1 cup heavy cream
1 cup powdered sugar
1 tablespoon fresh lime juice
2 teaspoons grated lime peel
1 drop green food color
12 lime crescent-shaped candy slices, halved
HEAT oven to 350°F. Line 24 muffin cups with paper baking cups.
For Cupcakes: BEAT cake mix, water, oil, egg whites, lime juice, lime peel and food color in large bowl with electric mixer on low speed until moistened. Beat 2 minutes on medium speed or until blended. Divide evenly into prepared muffin cups.
BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool completely on wire rack.
For Frosting: BEAT cream and powdered sugar in large bowl with electric mixer on low speed until beginning to thicken. Add lime juice, lime peel and food color. Beat on high speed until stiff peaks form. Chill until ready to use. Place frosting in decorator bag fitted with a decorator tip (#12). Starting at outside edge, work towards center creating a spiral. Decorate with jelly candies, if desired.
Serving Size (1 of 24 cupcakes), Calories 190 (Calories from Fat 80), Total Fat 9g (Saturated Fat 4g, Trans Fat g), Cholesterol 15mg, Sodium 160mg, Total Carbohydrate 27g (Dietary Fiber g, Sugars 18g), Protein 1g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.