Makes: 24 cupcakes
For the cake:
1 cup unsalted butter
2 cups sugar
1 1/4 teaspoons vanilla extract
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
For the filling:
1 box vanilla instant pudding
1/2 cup heavy cream
1/4 cup key lime juice
4 drops green food coloring
1/2 cup confectioners' sugar
Preheat oven to 350 degrees. In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well.
Sift together dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool.
In a large bowl, beat pudding and heavy cream with a wire whisk for 2 minutes. Let stand 3 minutes. Beat in lime juice and food coloring, then stir in powdered sugar. Cover and refrigerate.
For the frosting:
I used the leftovers from this recipe and added more cream cheese and confectioners' sugar to stretch it. You can use the standard recipe, or white buttercream...either would work just fine.
Remove cupcakes from pans and let cool completely. Using whatever device you'd normally use to form a well in the middle of your cupcake (I used a baby spoon!), dig a hole then add filling. Add frosting and top with lime zest.
Nestie Summer Recipes
Photos By: Nest user melbride2005
Photo By: Nest user melbride2005