09 March, 2012

Lime Cheesecake Cupcakes | Tablespoon


Lime Cheesecake Cupcakes ingredients
Makes 24
Cupcake batter
1 box Betty Crocker Super Moist 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 color, if desired

Filling
1 (6-inch round) store-bought baked cheesecake

Icing
1 (16-oz) tub Betty Crocker Cream Cheese ready-to-spread frosting
1 (6-oz) carton Yoplait Key Lime yogurt
1 tsp Key lime juice
1/4 cup powdered sugar

Garnish
Key lime slices or grated lime peel
Green sprinkles


Notes:  Since there's extra icing, and as a serving idea, halve cupcakes to expose cheesecake centers and place them in a small bowl; drizzle a liberal amount of icing mixture and top with ice cream or whipped cream.


Directions
View photo tutorial.

Bake just until top of cupcake springs back to the touch, about fifteen to twenty (15 to 20) minutes. Remove cupcakes from pan and cool completely on a rack.

In small bowl, mix all of the Icing ingredients until a thin consistency.

Tip cupcakes upside down and dip tops into the icing mixture. (There will be extra-- see Notes above.)

Garnish with sprinkles, Key lime slices or grated lime peel. Serve immediately.



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