For the past seven weeks, my son has been studying our state (Florida) at school. This is always a big project for the 4th grade that is culminated by an entire day known as “Florida Day” and a field trip to the Nation’s Oldest City – St. Augustine. Florida Day is comprised mainly of foods native to Florida such as gator tail, shrimp, oranges, strawberries and of course Key Limes – which was my assigned dish.
While Key Lime Pie is native of Florida, I didn’t know how much interest a room full of 10 year olds would have, so I threw together some mini cupcakes… a sure fire hit with kids. This was also extremely last minute, so I did with what I had… both time and product. Here is what I made:
Key Lime Cupcakes
- 1 (18.25 oz) box white cake mix (& the ingredients called for)
- 1 (4 serv.) box lime jello mix
- 1 cup boiling water
- 1 cup ice water
- 4 – 5 key limes, or 2 regular
- 1 batch cream cheese frosting (I used a tub)
Prepare cake mix as directed. Stir in the zest of one lime (less if using regular limes). Bake as directed for mini, or regular size cupcakes. Remove from oven and poke holes in each cupcake with a toothpick or small skewer. Once the cakes have cooled, prepare the jello: Pour 1 cup boiling water over mix and stir until dissolved, then add one cup ice cold water. Spoon liquid over cupcakes and place in the fridge for a few hours, until the jello has set. Remove and frost. Garnish as desired.
For the frosting, I stirred in a little jello powder that I had reserved. It gave the cream cheese frosting the nice lime hew. I also stirred in more lime zest to enhance the flavor of the key lime, then piped the frosting onto the cupcakes and garnished with a slice of the lime. I was very pleased with how they turned out… and my son brought back an empty dish…