Miniature Spicy Key Lime Cupcakes
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
42
Sourness
49
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Sweetened Condensed Milk1 cup
Key Lime Juice2 cups
Heavy Cream (cold)3 tbsps
Sugar (confectioners')Directions:
1
Special equipment: miniature cupcake liners, squeeze bottle, piping bag and a large star tip Position a rack in the center of the oven and preheat to 325 degrees F
2
Line 3 miniature muffin tins with miniature paper liners
3
Make the cake mix according to the package directions
4
Spoon the batter into the paper liners, filling each about halfway full (about 2 teaspoons each)
5
Bake until a cake tester inserted into the center of a cupcake comes out clean, 12 to 15 minutes
6
Place the muffin tins onto a cooling rack and cool completely
7
Meanwhile, whisk together the sweetened condensed milk and key lime juice
8
Pour the mixture into a small squeeze bottle
9
Put the heavy cream and confectioners' sugar in a large mixing bowl and use a hand mixer to whip to medium-stiff peaks
10
Transfer the whipped cream to a piping bag fitted with a large star tip
11
Alternatively, if you do not have a piping bag with a star tip, you can put the whipped cream into a large resealable bag and cut a corner of the bag to create your own piping bag
12
Refrigerate until ready to use
13
To assemble, place the tip of the squeeze bottle into the center of one cupcake
14
Press the tip about three-quarters of the way into the cupcake and squeeze a small amount of the key lime filling into the cupcake (the filling should just come to the top of the cupcake)
15
Repeat this step with the remaining cupcakes
16
Pipe small mounds of the whipped cream on top of each cupcake
17
Garnish each cupcake with a light dusting of cayenne pepper and a sprinkle of lime zest