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Country Kitchen
October 1, 2012 Previous Recipe | Next Recipe
Mack’s Choco-Peanut Butter Cupcakes
Red Velvet Cupcakes
Chocolate Cream Filled Cupcakes
Lemon Pineapple Cupcakes
Plum Cupcakes
Carrot Cupcakes
Carnival Cupcakes
Third Place - Key Lime Cupcakes
Second Place - Chocolate Key Lime Cheese Cupcakes
First Place Blueberry Delight Cupcakes
Third Place - Key Lime Cupcakes

Janell Powell, Butler County
1 box Betty Crocker Super Moist lemon cake mix
1 (3-ounce) lime-flavored gelatin
¾ cup water
1/3 cup Key lime juice
1/3 cup vegetable oil
3 eggs
2 or 3 drops green food coloring

1 cup powdered sugar
2-2 ½ tablespoons Key lime juice

1 (8-ounce) cream cheese, softened
¼ cup butter or margarine, softened
1 teaspoon vanilla
3 ½ cups powdered sugar

Heat oven to 350 F. In large bowl, beat cupcake ingredients with mixer on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among muffin cups 2/3 full. Bake 19-24 minutes. Cool in pan 10 minutes. Pierce tops of cupcakes several times.
Mix powdered sugar and enough of the Key lime juice until smooth and thin. Drizzle and spread glaze over cupcakes. Cool completely.
Cream butter and cream cheese on medium speed until light and fluffy. On low speed, beat vanilla and powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes. Garnish with lime peel. Store in refrigerator. Makes 24 cupcakes.

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