KEY LIME PIE
Lime, cream and a buttery biscuit base - this zesty oven-baked treat makes a refreshing and indulgent end to a meal
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 55m
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/fan 140C/gas 3.
- Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
- Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
- Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
- Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
- Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
- To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
- Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.
Nutrition Facts : Calories 695 calories, Fat 50.8 grams fat, SaturatedFat 27.8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37.4 grams sugar, Fiber 2.1 grams fiber, Protein 8.8 grams protein, Sodium 0.8 milligram of sodium
KEY LIME CUPCAKES
I made these light, tangy cupcakes on a chilly day to remind me of our vacation in southern Florida, where Key lime pies are star attractions. -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 cupcakes.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line 16 muffin cups with paper or foil liners., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cracker crumbs, flour, baking powder, cinnamon and nutmeg; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, butter and lime zest until blended. Beat in lime juice and vanilla. Gradually beat in confectioners' sugar until smooth. Pipe or spread onto cupcakes. Refrigerate until serving.
Nutrition Facts : Calories 378 calories, Fat 16g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 270mg sodium, Carbohydrate 57g carbohydrate (45g sugars, Fiber 1g fiber), Protein 4g protein.
KEY LIME PIE CUPCAKES
These fabulous cupcakes taste just like a slice of sweet and tart key lime pie!
Provided by Hayley Parker, The Domestic Rebel
Categories Cakes/Cupcakes Dessert
Time 38m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line 2 muffin pans with about 18 paper liners; set aside.
- In a large bowl, combine the cake mix, eggs, oil, water, lime zest, and key lime juice and beat with a handheld electric mixer for about 2 minutes or until combined. Portion evenly into the prepared muffin cups, filling about 3/4 full. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
- Using a paring knife or cupcake corer, core the cupcakes, careful not to cut all the way through the bottom of the cake. Discard centers. Fill with the prepared key lime pie filling. Set aside.
- In the bowl of a stand mixer, beat together the butter, about 1/3 cup of the key lime pie filling and the vanilla on medium-high for about 2 minutes, or until fluffy. Add the powdered sugar, about a cup at a time, until frosting is light and fluffy.
- Pipe frosting high onto filled cupcakes, careful to cover the filling completely. Garnish with crushed graham crackers. Serve immediately or store leftovers airtight in the fridge for up to 3 days.
KEY LIME CUPCAKES
Key Limes are smaller than their larger cousins -- the standard lime -- and also sweeter, giving these cupcakes a tangy-sweet touch. Store the cupcakes in airtight containers for up to 2 days at room temperature, or frozen up to 2 months.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h50m
Yield Makes 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line two standard 12-cup muffin tins with paper liners. In a food processor, pulse together graham cracker crumbs, 5 tablespoons melted butter, 1/4 cup sugar and 1/4 teaspoon salt until mixture holds together when squeezed. Spoon 1 to 2 tablespoons crumb mixture into each liner and press firmly using the bottom of a lightly oiled shot glass or small bowl. Bake until set, 5 to 7 minutes; cool completely. Reduce oven to 325 degrees.
- In a medium bowl, whisk together flour, baking powder, and remaining 1 teaspoon salt. Using an electric mixer, beat together remaining 1 cup butter and 1 cup plus 2 tablespoons sugar on medium-high speed until pale and fluffy, at least 8 minutes. Add eggs, one at a time, beating thoroughly between each addition, and scraping down sides of bowl as needed. Beat in vanilla and zest. Reduce speed to low; add flour mixture in 2 batches, alternating with sour cream and beating until just incorporated.
- Divide batter among cups, filling each about three-quarters full; tap pans on countertop once to evenly distribute batter. Bake until a cake tester inserted in centers comes out clean, about 26 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely, about 30 minutes. Frost with 2 heaping tablespoons key lime frosting; top with lime zest.
KEY LIME PIE CUPCAKES
I bake over 200 of these cupcakes for our church suppers, and we always run out. If you can't find Key lime juice, use lime juice. Just add a tad more sugar. -Julie Herrera-Lemler, Rochester, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 32 cupcakes.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Line 32 muffin cups with foil liners. On a work surface, unroll crusts. Cut 32 circles with a floured 2-1/4-in. round cookie cutter (discard remaining crust or save for another use). Press 1 crust circle into each liner. Bake until lightly browned, 10-12 minutes. Cool on wire racks., In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lime juice. In another bowl, whisk flours; add to butter mixture alternately with buttermilk, beating well after each addition., Pour batter into prepared cups. Bake until a toothpick inserted in center comes out clean, 20-22 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Beat in enough confectioners' sugar, alternately with lime juice, to reach desired consistency. Frost cupcakes; top with raspberries. Refrigerate leftovers.
Nutrition Facts : Calories 368 calories, Fat 21g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 256mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.
KEY LIME CUPCAKES
Make and share this Key Lime Cupcakes recipe from Food.com.
Provided by Little Suzy Homemak
Categories Dessert
Time 1h
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 14
Steps:
- To make the cupcakes: Preheat oven to 350 degrees. Line a standard muffin pan with 12 paper liners. Whisk both flours in a medium bowl. Beat butter in a large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour in 3 additions, alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
- Bake cupcakes until tester inserted in center comes out clean, 20-25 minutes. Cool 10 minutes. Remove from pan; cool.
- To Make the frosting: Beat all ingredients together in a medium bowl until smooth.
- Spread frosting over cupcakes.
Nutrition Facts : Calories 424.2, Fat 22.9, SaturatedFat 13.7, Cholesterol 93.1, Sodium 190.8, Carbohydrate 51.4, Fiber 0.5, Sugar 37, Protein 4.7
KEY LIME CUPCAKES WITH KEY LIME CURD
Steps:
- For the cupcakes: Preheat the oven to 300 degrees F. Line cupcake or muffin pans with 24 cupcake liners.
- Sift the flour, baking powder and salt and set aside in a bowl.
- In the bowl of electric stand mixer with a paddle attachment, cream the butter and granulated sugar together for about 2 minutes. Then scrape down the bowl and add the eggs one at a time. After adding all the eggs, scrape down bowl and add the milk and dry ingredients. Mix on low until well incorporated. Scrape down the bowl again and hike up from low speed to medium speed for about 20 seconds, and then scrape down the bowl for the last time.
- Fill the cupcake liners three-quarters full with batter. Bake for 20 to 22 minutes, rotating the cupcakes after 12 minutes, and bake until the cupcakes are baked through. Cool the cupcakes completely.
- For the frosting: Sift the powdered sugar and set aside in a bowl.
- In the bowl of electric stand mixer with a paddle attachment, cream the butter and cream cheese on low speed. Scrape down the bowl and add the sifted powdered sugar 1 cup at a time. Slowly add the key lime juice and zest until well incorporated. Scrape down the bowl and mix on low speed. Then hike up to medium to high speed for about 2 minutes until creamy and fluffy.
- For the curd: Whisk the eggs, sugar and key lime juice in a steel bowl and set aside while you prepare a double boiler.
- Put a small pot half full with water on the stove over medium to high heat. Place the steel bowl with the whisked eggs on top of the pot and mix with a spatula until your mixture has become creamy like sour cream, 6 to 8 minutes. Remove the mixture and strain, getting rid of excess egg particles. Grab a second steel bowl and dump your egg mixture inside, adding your zest and cold butter. Mix until well incorporated and place in the fridge until it slightly thickens, 10 to 15 minutes (or until desired consistency is achieved).
- Hollow out the middle of the cooled cupcakes with an apple corer or melon ball scooper and set aside. Fill the cupcakes with the curd. Put the frosting into a pastry bag and cut 1/2-inch off the tip. Swirl on the frosting, and then edge the sides in pop rock candies.
KEY LIME CUPCAKES
Key lime cupcakes have all the flavors of key lime pie in a pretty little cupcake. Bright and fresh lime flavor that's a little tart, a little sweet, that make for a bright summery dessert.
Provided by Janette
Categories Dessert
Time 1h20m
Number Of Ingredients 17
Steps:
- For the cupcakes:
- Preheat oven to 350°F/180°C. Line a 12-muffin tin with liners.
- To a bowl add the butter and sugar and beat until light and pale using an electric mixer. Add the eggs, one at a time and beat until mixed. Add the milk, key lime, zest and juice, beat until well mixed.
- Add the flour, baking powder and salt a little at a time and beat on low until well mixed and smooth. Don't overmix once you add the flour. If the mix is too thick, add a little more milk. You want a pourable consistency, but not too runny.
- Use an ice cream scoop to add divide the batter between all the cups, a little over halfway filled.
- Bake for 20 minutes until golden. When a toothpick inserted in the center it should come out clean.
- Remove from the oven and cool the cupcakes on a wire rack.
- For the frosting:
- Beat the cream cheese and butter with an electric mixer. Slowly add powdered sugar while beating. Add lime juice zest. Don't overmix or it will be too soft to pipe.
- To get the two-tone piping, transfer 2 tablespoons of the frosting to a separate bowl and mix with the green and yellow coloring until it is lime green.
- Refrigerate the frosting for 30 minutes to make it firm for piping
- Add the piping tip of choice to a piping bag (I used a start tip). Hold the tip and turn the bag inside out over your hand, paste the green frosting to the side of the bag, close to the tip. Use a separate spoon to add the white frosting to the other side of the bag. Whatever ratio you use, you want more white than green. Pipe onto the cupcakes.
Nutrition Facts : Calories 295 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 cupcake, Sodium 446 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
KEY LIME PIE CUPCAKES WITH COCONUT MERINGUE
Yum yum! Share these delicious cupcakes with all the key lime pie lovers out there! From the Cake Mix Doctor.
Provided by hannahactually
Categories Dessert
Time 37m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 14
Steps:
- Place a rack in the center of the oven and preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set the pans aside.
- Prepare the cupcake batter:.
- With a citrus zester or fine grater, zest the lime and reserve one teaspoon. Cut the lime in half and squeeze the juice over a strainer into a small bowl; you should have two tablespoons. Set aside.
- Separate three of the eggs, place the whites in a large clean mixing bowl and the yolks in another mixing bowl.
- Add the remaining egg, cake mix, pudding mix, water, oil, coconut flavoring and lime zest and juice to the yolks. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended.
- Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. Place the pans in the oven.
- Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for five minutes. Increase the oven heat to 450°F.
- Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before filling.
- Meanwhile, prepare the filling: Place the sweetened condensed milk and Key lime juice in a small bowl and stir to combine. Spoon the mixture into a pastry bag fitted with a medium tip. Press the tip 1/4 inch into the top center of each cooked cupcake and squeeze the bag to release about 1 tablespoon filling into the cupcake. Scrape off any excess filling with a rubber spatula. Place the cooled cupcakes nearly side by side on a baking sheet.
- Prepare the meringue:.
- Add the cream of tartar to the reserved egg whites and beat with an electric mixer on high speed until frothy, 45 seconds.
- Add the coconut flavoring and one tablespoon of the sugar. Continue beating on high, adding one tablespoon sugar at a time, until the whites form stiff peaks (if you pull the beaters from the meringue, the meringue should extend from the beaters in straight stiff peaks).
- Spoon two tablespoons meringue onto the top of each cupcake and swirl to spread it just to the edges with a short metal spatula or a spoon. Place the pan in the oven. Bake until the meringue is light nutty brown in color, five to six minutes.
- Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingers. Serve at once, or allow the cupcakes to cool 10 minutes, then serve.
Nutrition Facts : Calories 214.8, Fat 7.8, SaturatedFat 1.9, Cholesterol 37.1, Sodium 239.9, Carbohydrate 33, Fiber 0.3, Sugar 25, Protein 3.8
KEY LIME PIE CUPCAKES
Provided by Food Network Kitchen
Time 3h
Yield 24 cupcakes
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.
- Cream the butter in a large bowl with an electric mixer until smooth. Gradually add the granulated sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the sides of the bowl between additions. Beat in the vanilla.
- Combine the flour, baking powder, lime zest and salt in a medium bowl. Add one-third of the flour mixture to the butter mixture; beat in half the milk. Repeat additions, ending with the flour. Beat until combined, taking care not to overmix.
- Divide the batter between the prepared muffin tins, filling the cups two-thirds full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, 18 to 22 minutes. Cool the cupcakes in the tins on a rack for 10 minutes, and then remove from the tins and cool completely.
- To assemble: Pour the Key Lime Curd into a squeeze bottle with 1/4-inch opening. Fill the cupcakes with curd by inserting the tip into the top of each cupcake and squeezing a couple tablespoons of filling into each cupcake; the cupcake will feel heavier and curd may be visible as it comes up to the top of the cupcake.
- Stir the Key Lime Frosting and dip the top of each cupcake into the frosting, allowing any excess to drip off.
- Roll the edge of each cupcake in the graham cracker crumbs and place on a serving platter. Garnish with a slice of Key lime if desired.
- Whisk together the yolks, granulated sugar, lime juice and salt in a small heavy-bottomed saucepan. Cook over medium heat, whisking constantly, about 6 minutes, or until the mixture is thick enough to coat the back of a spoon and registers 160 degrees F on an instant-read thermometer.
- Remove from the heat and strain through a fine sieve into a medium bowl. Stir in the butter, one piece at a time, stirring until combined before adding the next piece. Stir in the lime zest and cover with plastic wrap pressed directly on the surface of the curd.
- Chill completely, about 1 hour.
- 3 ounces cream cheese, at room temperature
- Beat the cream cheese and butter in a bowl with electric mixer at medium speed until fluffy, about 2 minutes. Gradually beat in the sweetened condensed milk, scraping down the sides of the bowl to combine well. Beat in the lime juice and vanilla. On low speed, gradually add the confectioners' sugar and beat until well combined. Chill 30 minutes.
KEY LIME CUPCAKES RECIPE
Baked in just 30 minutes, these key lime cupcakes take the classic key lime pie dessert to the next level. These delicious, tangy key lime cupcakes are easy
Provided by Victoria Threader
Categories Dessert, Snack
Time 1h15m
Yield Makes: 12
Number Of Ingredients 10
Steps:
- For the cakes: Preheat the oven to 160°C/325°F/Gas Mark 3 and line your muffin tray with cases
- Add the lime juice to the milk and leave to one side. Beat the butter and sugar together until light in colour, add the eggs, sifted flour, baking powder and beat again. Add the lime zest, milk and lime mix and beat again until just combined.
- Divide the mixture between the 12 cases and bake for 30 minutes. Remove from the oven and cool in the tin for 5 minutes before moving onto a wire rack. When the cakes are cool, remove the centre from the cakes with an apple corer. Add one teaspoon of key lime curd to each cake the replace the sponge centre.
- For the Swiss meringue buttercream: Add the egg whites and sugar to a large heat proof bowl and heat over a pan of boiling water, making sure the water doesn't touch the bowl. If you have a sugar thermometer the sugar will be dissolved when it gets to between 140-160°F or when it doesn't feel gritty anymore.
- When the sugar has dissolved transfer to a stand mixer bowl - stand mixers are good for this but not essential. Whisk the sugar and egg white until you have stiff peaks. Once you have stiff peaks and the bowl is cool to touch, add in the butter one cube at a time and mix until all the butter has been mixed in. It may look like the buttercream has split at one stage, this is normal, keep beating until you hear a slapping sound (about 8 minutes), this means it's ready. Add the vanilla extract and the salt and beat until mixed evenly through the buttercream.
- To pipe a swirl use a Wilton 2A nozzle and a piping bag or use a palette knife to spread the buttercream onto the cupcakes. Decorate with the neon sugar and a slice of lime.
Nutrition Facts : @context https, Calories 618 Kcal, Sugar 37 g, Fat 46.3 g, SaturatedFat 25.8 g, Protein 4.4 g, Carbohydrate 45.9 g
More about "key lime pie cupcakes food"
KEY LIME PIE CUPCAKES | CREATED BY DIANE
From createdby-diane.com
Reviews 78Estimated Reading Time 5 mins
KEY LIME CUPCAKES - BARGAINBRIANA
From bargainbriana.com
Estimated Reading Time 1 min
NEW AND IMPROVED KEY LIME: DAIRY-FREE KEY LIME PIE CUPCAKES
From spoonuniversity.com
Author Allison CurleyEstimated Reading Time 3 mins
KEY LIME CUPCAKES RECIPE - SOUTHERN LIVING
From southernliving.com
Total Time 1 hr 5 mins
- Preheat oven to 350°F. Line a 12-cup (2 1/2-inch) muffin tray with paper liners. Whisk together graham cracker crumbs, flour, baking powder, and salt in a medium bowl; set aside.
- Beat butter with a stand mixer fitted with a whisk attachment on medium speed until light and creamy, 2 to 3 minutes. Reduce mixer speed to low; gradually add powdered sugar, beating until just combined, about 1 minute. Add Key lime zest and juice; beat until just combined, about 15 seconds. Increase mixer speed to medium; gradually beat in sweetened condensed milk until combined and fluffy, about 1 minute.
KEY LIME PIE CUPCAKES WITH CANDIED LIME SLICES - LEXIS ROSE
From lexisrose.com
5/5 (3)Category DessertCuisine AmericanTotal Time 4 hrs
BEST KEY LIME PIE CUPCAKES RECIPE - HOW TO MAKE KEY …
From thepioneerwoman.com
5/5 (4)Category Fourth of July, Summer, DessertServings 24Total Time 2 hrs
- Preheat the oven to 350 ̊. For the lime curd: Combine the granulated sugar, lime juice, egg and egg yolk in a small saucepan over medium-low heat and whisk until the sugar dissolves, about 1 minute.
- Whisking constantly, add the butter, a few pieces at a time, waiting until it melts before adding more.
KEY LIME PIE CUPCAKES - MRFOOD.COM
From mrfood.com
3/5 (3)Category Cupcakes
- In a large bowl with an electric mixer, beat cake mix, eggs, water, oil, key lime juice, and lime zest until thoroughly combined. Spoon batter evenly into paper liners.
- Using an apple corer or paring knife, cut a hole in center of cupcakes, being sure not to cut all the way through bottom; remove center. Reserve 1/2 cup of pie filling; fill holes evenly with remaining pie filling (see Note); set aside.
KEY LIME CUPCAKES WITH KEY LIME PIE FILLING - TASTE AND TELL
From tasteandtellblog.com
4.6/5 (8)Total Time 1 hrCategory DessertCalories 316 per serving
KEY LIME CUPCAKES WITH FLUFFY LIME FROSTING - CHOCOLATE ...
From chocolatewithgrace.com
4.7/5 (3)Total Time 2 hrsCategory DessertCalories 400 per serving
- Line muffin tins with 15 paper lines. Combine graham cracker crumbs, 2 T sugar and 3 T melted butter in a small bowl. Spoon a tablespoon of the graham cracker crumb mixture into each muffin paper, pressing it in firmly with a spoon. Set aside.
- While the cupcakes are cooling set out the butter and cream cheese to soften. When cupcakes are cool, go ahead and make the frosting. In the bowl of a stand mixer, beat butter and cream cheese until light, fluffy and smooth.
KEY LIME PIE CUPCAKES - BETTER HOMES & GARDENS
From bhg.com
4.5/5 (16)Total Time 1 hr 21 mins
- Preheat oven to 350°F. Line a baking sheet with foil. In a small bowl combine graham cracker crumbs, melted butter, and brown sugar. Spread crumb mixture in a thin layer on prepared pan. Bake for 4 to 6 minutes or until golden. Cool completely before crumbling into small pieces.
- Line 24 muffin cups with paper bake cups. Prepare cake mix according to package directions adding 1 tablespoon key lime zest to the batter. Fill prepared muffin cups two-thirds full. Bake in a 350 degree F oven for 15 to 18 minutes or until cupcakes are golden brown and spring back when lightly pressed. Cool on a wire rack for 10 to 15 minutes. Remove cupcakes from pan and cool completely before filling and frosting.
- Meanwhile, in a medium bowl beat cream cheese, sweetened condensed milk, and 4 ounces key lime juice with an electric mixer on medium speed until smooth. Beat in an additional 1 ounce lime juice if desired. Reserve 1/2 cup filling for frosting; set aside.
- In a large bowl beat together butter, 3 cups powdered sugar, reserved Key Lime Filling, key lime juice, vanilla, and salt on medium speed until smooth. Gradually add remaining powdered sugar, 1 cup at a time, beating well after each addition, until icing is thick and smooth.
KEY LIME CUPCAKES - THE CAKE BLOG
From thecakeblog.com
4.4/5 (14)Estimated Reading Time 4 minsServings 12
KEY LIME PIE CUPCAKES - TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
Reviews 43Estimated Reading Time 4 minsServings 12Total Time 40 mins
- After you've finely crushed your graham crackers into crumbs (I pulsed it in a food processor), using a spatula, mix it with the melted butter and sugar until all is moistened.
- Drop a tablespoon of graham cracker crumbs into the muffin cups and using the bottom of a Tabasco jar, firmly pack and press the graham cracker crusts. I used a Tabasco jar because it was the perfect size.
KEY LIME CUPCAKES - EASY KEY LIME CUPCAKES RECIPE
From eatingonadime.com
4.2/5 (8)Total Time 23 minsCategory DessertCalories 266 per serving
KEY LIME PIE CUPCAKES - EVERYDAY ANNIE
From everydayannie.com
Estimated Reading Time 8 mins
WE EAT: KEY LIME PIE CUPCAKES - BLOGGER
From bezzants.blogspot.com
Estimated Reading Time 1 min
KEY LIME PIE CUPCAKES | JENNY'S RECIPES
From jennysrecipes.com
Estimated Reading Time 50 secs
BEACH FOOD PART 2: KEY LIME PIE - FROM CALCULU∫ TO CUPCAKE∫
From fromcalculustocupcakes.com
Estimated Reading Time 2 mins
KEY LIME PIE CUPCAKES - BETHCAKES
From bethcakes.com
Servings 15Estimated Reading Time 5 mins
KEY LIME PIE CUPCAKES | YUMGASM!
From yumgasm.wordpress.com
Estimated Reading Time 1 min
BEST KEY LIME PIE CUPCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
MR. FOOD: KEY LIME PIE CUPCAKES - KOAM
KEY LIME PIE CUPCAKES – BAKE BELIEVE
From bakebelievecakes.wordpress.com
KEY LIME PIE CUPCAKES - THE MENU FOOD
From ryoutakisee.blogspot.com
KEY LIME PIE CUPCAKES RECIPE - I CAN COOK THAT
From icancookthat.org
KEY LIME PIE - CUPCAKES & CASHMERE
From cupcakesandcashmere.com
KEY LIME PIE CUPCAKES - KING FOOD RECIPES
From paydaynes.blogspot.com
KEY LIME PIE CUPCAKES - NEW RECIPES FOOD
From emprorway.blogspot.com
KEY LIME TARTS - CUPCAKES & CASHMERE
From cupcakesandcashmere.com
KEY LIME PIE CUPCAKES - RECIPES FOOD DRINK
From riyokisse.blogspot.com
FRESHLY BAKED PIES AND BREADS - PRODUCE FOOD MARKET
From bucklandfarmmarket.com
KEY LIME CUPCAKES WITH KEY LIME PIE FILLING - FOOD NEWS
From foodnewsnews.com
KEY LIME PIE CUPCAKES | CUPCAKE RECIPES, CUPCAKE CAKES ...
From pinterest.ca
KEY LIME PIE CUPCAKES - FOOD RECIPES DRINK SEPECIAL
From auroranewnkl.blogspot.com
PINEBERRY KEY LIME PIE - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
KEY LIME MARGARITA CUPCAKES - ALL INFORMATION ABOUT ...
From therecipes.info
KEY LIME PIE CUPCAKES | RECIPE | FOOD NETWORK RECIPES, KEY ...
KEY LIME PIE CUPCAKES - SHARE FOOD RECIPES
From upgedhr.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love