Key Lime Pie Cupcakes and a Birthday Cake

My aunt's birthday party was a Fiesta Theme and I was asked to make a cake using bright green, pink and yellow and a sombrero. I still wasn't exactly sure what I wanted to do for the cake until the night before and I think it turned out pretty good. I didn't have much time to put it all together so Matt helped me make everything on the cake. He's a pro at cake decorating.

I decided to make these Key Lime Cupcakes to go with the cake and fiesta theme. They have a filling in the middle and everyone loved them. I really liked them too except next time I think I'll use a cream cheese frosting or maybe a glaze type frosting. I thought the whipped cream on top was too light and didn't seem right on the cupcake for me. But nobody else complained and they were gone quick.

Key Lime Pie Cupcakes

Wendy Paul - 101 Gourmet Cupcakes

• 1 box white cake mix
• 3 eggs
• 1 c. half and half
• 6 T. key lime juice (I used regular lime juice)
• 1 c. sweetened condensed milk
• 1 recipe whipped cream (below)
• 4 T. grated lime peel (3 limes)

Mix together cake mix, eggs, half and half and 3 T. key lime juice. Pour 1-2 T. batter into each paper liner. In a separate bowl mix sweetened condensed milk and the rest of the lime juice. Evenly divide lime milk into batter-filled cups. Top with remaining batter and fill 3/4 full.

Bake at 350 degrees for 15-18 minutes or until cake springs back when touched lightly. Remove from oven and cool completely on wire rack.

Whipped Cream:

• 2 c. heavy whipping cream
• 1/4-1/2 c. powdered sugar

Pour cream into a large mixing bowl and start mixing on low speed. Gradually increase speed until cream thickens and soft peaks form.

Turn off mixer and add sugar. Beat until stiff peaks form. Frost with whipped cream and grate lime peel.