Thursday, August 30, 2012

Key Lime Coconut Patties Cupcakes


The cupcake world just got a whole lot better, and because we love our fans, we are giving you the secret recipe that will show you why! We tried them ourselves, and the results were unanimous:  YUUUMMM!!


Ingredients

  • 2-4 Key Lime Coconut Patties
  • 1 package of 8-pc mini Key Lime Coconut Patties
  • 1 Pouch (1 Ib 1.5 oz) of sugar cookies mix
  • 6 tablespoons of butter or margarine, softened
  • 4 teaspoons of grated key lime or regular lime peel
  • 1 whole egg
  • 4 egg yolks
  • 2 cans (14 oz each) of sweetened condensed milk (not evaporated)
  • ¾ cup of fresh key lime juice or regular lime juice
  • 1 drop of green food coloring, if desired
  • 1 container of vanilla or cream cheese frosting
  • 1 package of graham crackers
   

Directions
 
Pre-heat the oven to 375 Degrees. These cupcakes are double-layered, so keep that in mind for the amount of mixture you pour in for each layer.

(Look how the cupcake has two layers!)
Bottom Layer (the crust): in a large bowl, combine the sugar cookie mix, softened butter, whole egg, and 3 teaspoons of the lime peel, and then mix until a soft dough forms. Spoon the mixture into cupcake pans lined with paper cupcake liners. Make sure the same amount is in each cup and then flatten the dough. Bake for 12 minutes. Cool in pans on cooling racks.

Top Layer: Carefully trim the chocolate off of the Coconut Patties. Cut the coconut into small pieces and then finely chop the pieces in a food processor.

In medium bowl, beat the Coconut Patties mixture (from food processor), 4 egg yolks, condensed milk, lime juice, and food coloring with an electric mixer on medium speed for about 1 minute or until well blended. Pour evenly on top of the partially baked crusts, filling each about three-fourths full.

Bake 12 to 14 minutes or until edges are set and centers are still soft. Cool 20 minutes. Cover; refrigerate until chilled (at least 2 hours but no longer than 2 days).

Stir the remaining 1 teaspoon of lime peel into frosting. Frost cupcakes. Garnish with Graham Cracker pieces and a mini Key Lime Coconut Patty and enjoy!!

*Store any remaining cupcakes covered in refrigerator.

Thank you to Makayla Steiner for the delicious recipe idea!

6 comments:

  1. This looks so good. Thanks for such awesome recipes on this Blog!

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  2. believe me, they are even more delicious than they look. :3
    And don't be intimidated by this recipie, it's easy to do and they come out looking fantastic.

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  3. Looks awesome (and tastes really amazing). Congrats Makayla

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  4. Yum.......my mouth is watering as we speak........guess I need to get some Key Lime so I may test it out !!! Thanks Makayla, great job !

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