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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
Second Place - Chocolate Key Lime Cheese Cupcakes

Rhonda Hughes, Jefferson County
12 large foil baking cups
1 (10-ounce) box Chocolate Teddy Grahams
½ cup butter, melted
3 (8-ounce packs) cream cheese, softened
1 ½ cups sugar
2 teaspoons key lime zest
1/3 cup fresh key lime juice
3 large eggs

Preheat oven to 350 F. Place foil baking cups in muffin pans. Pulse chocolate Teddy Grahams in a food processor 8-10 times or until finely crushed. Stir together cookie crumbs and butter; firmly press on bottom and 2/3 up sides of each baking cup. Beat cream cheese and sugar until well blended. Add lime zest and lime juice. Beat at low speed until well blended. Add eggs one at a time beating just until yellow disappears after each addition. Spoon into cups filling completely. Bake at 350 F for 20 minutes or until set. Cool and remove from pans. Completely cool, cover and chill for 4 hours. Garnish with whipped cream, fresh fruit or whatever catches your taste buds.

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