Key lime cupcakes recipe from betty crocker recipe
※ Download: Betty crocker key lime pie
What makes it even better is that I have my very own Mexican Lime tree which I believe is the same as a Key Lime. This filled the crust making for a thick pie.
I get a perfect crumb crust doing this every time. This recipe uses , which is key lime juice, sold in a small bottle at most grocery stores.
Key lime cupcakes recipe from betty crocker recipe - Cool on wire rack 15 minutes. I was disappointed to see the first ingredient.
Heat oven to 350°F 325°F for dark or nonstick pan. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator. If Key lime juice is not available, use regular fresh or bottled lime juice. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time. Nutrition Facts Serving Size: 1 Cupcake Calories 174.
The thing I love most about this pie besides how creamy, luscious, and perfectly tart it is is how incredibly EASY it is to make. Again, thank you for your recipe. And if you prefer a flaky crust for your key lime pie, learn everything you need to know about making. There are some things you can get away with buying store-bought, but graham cracker crusts is NOT one of them. Lauren, Thank you for your recipe. We love this pie with a traditional graham cracker crust, or with a gingersnap crust. Key limes are sold more seasonal at the store and are not always as easy to purchase. Store covered in refrigerator. So, I leave it a little loose.
