Key Lime Cupcakes

They look fancy and complicated, but they were actually a lot easier to do than you think. All you need is some butter cream frosting (or any flavor really), mini marshmallows, colored sugar, and some jelly candy (the kind that are shaped like fruit are good because they are already kind of covered in sugar). You will also need some scissors.

What I did for the cupcake:

I bought a white cake mix, and added one box of lime jello.

You have to work quick as you add the liquids as per the directions on the cake box because the jello can clump up pretty quickly.

Cook the cupcakes as directed on your box.

The jello will only give a slightly stronger flavor to your cupcake. If your grocery store doesn't carry certain flavors of cake, this is a good way to get in that extra punch you are wanting.

For the filling and topping:

In my mixer, I put in two softened boxes of cream cheese.

You can either get the juice of one lime, and then the zest of the lime, OR if you are lazy like me, get a box of Key Lime Pie mix and dump it in the mixer with your cream cheese.

Next add about two tablespoons of heavy cream (you may want to add more depending on if you feel the consistency is too thick)

Whip using your wire whisk attachment until it's all kind of fluffy and smooth. You don't want little bits of cream cheese, you want it all one consistency, and you don't want it too thick because it gets too hard to pipe into the center of your cupcakes.

Next, poke a hole into the center of your cooled cupcakes and pipe into the center. The filling can also be used as a good topping as well, but if you want to stick with a butter cream there are many different variations. I did some with the filling as my topping, then I also made a more traditional butter cream. Well sort of, I added Mascarpone Cream to mine.

The Lemon Mascarpone Butter Cream Topping:

Two sticks of room temperature butter (unsalted)

One 8oz container of Mascarpone Cheese (it's an Italian Sweet Cheese, kind of like cream cheese, but not)

4-5 cups of powdered sugar

1 tsp. of vanilla

The juice of one lemon

You can also add the zest from the lemon, but I forgot to do that (It was midnight. I was tired.)

Whip until it becomes thick and creamy and yummy and spreadable, but doesn't lose it's form.

If you feel like it's not coming together stiffly enough, add a little fat to it with some Crisco. I added a little over a tablespoon and it stiffed up nicely.

For the Chrysanthemum Decorations:

Cover the top of your cupcake with some of your icing. Don't go too crazy, or you'll get a lot of excess built up at the top, which isn't a bad thing, but at the same time not really needed.

Cut your mini marshmallow diagonally. You'll end up with a pointy end and a fat kind of bottom.

Take the sticky side and press it into a bowl of colored sugar. You can pick any color you want. I find the yellows and the blues and greens stand out more.

Next, starting from the outside of the cupcake, place your marshmallow so that the white side is touching the edge of your paper cupcake holder and the glitter and most pointed end are facing up.

Work your way around your cupcake, and then start a new section until you reach the center.

It may take about 27 marshmallows depending on the size of your cupcake.

for the little stems in the flower's center, take your jellied candy and cut along the edge. Place two or three pieces in the center.

The nice thing about this cupcake, it holds up, and doesn't mess up easily.

I think it would also be something to do with kids.

I'd have shown a step by step, but like a dork I completely forgot to take pictures until I was done.

Ah well, there's always next time :)

Enjoy!