- 1 box white cake mix
- 3 eggs
- 1 c. half and half
- 6 T. key lime juice
- 1 c. sweetened condensed milk
- 1 recipe whipped cream (recipe below)
- 4 T. grated lime peel ( 3 limes)
Bake at 350 degrees for 15 -18 minutes or until cake springs back when touched lightly. Remove from oven and cool completely on a wire rack.
- 2 c. heavy whipping cream
- ¼ - ½ c. powdered sugar
- Pour cream into large mixing bowl and start mixing at low speed. Gradually increase speed until cream thickens and soft peaks form.
Turn off mixer and add sugar. Start slowly again - no messes today? Beat until stiff peaks form. The stiffer the cream, the easier it is to frost the cupcakes. Keep refrigerated. Frost with whipped cream and garnish with grated lime peel.
Paul said these were the best cupcakes he has ever had - but I remind you that there are 100% better after refrigerating for a day! I didn't know if I liked the cupcakes yesterday, but today the flavor was so much better.
When I made mine, I didn't have a white cake mix! I messed up the first time I made them because I didn't read the directions carefully. On the second time around, I made a master cake mix - check it out - it is so easy!
P.S. You can also garnish each cupcake with a small lime wedge on top of the cool whip - I think that would be easier than grating the lime peel.