During the summer, fresh fruit desserts are so refreshing…So, what to bake?
Knowing I had my favorite little visitor with me, (2 year old Annabelle June) I knew I didn’t want to invest a ton of time in the kitchen.
During my last grocery trip a box of Key Lime Cake Mix jumped out at me on an “end cap.”
I guess I just can’t resist anything lime.
I bought it, thinking I might use it in a pinch…and I did!!
The cake mix is easy…mix and bake as directed. I choose mini cupcakes.
I had stocked up on my granddaughter’s favorite foods…one of them being BLUEBERRIES…so, now to incorporate them in “the mix.”
AFTER the cupcakes had baked, I took a tiny “tasting” spoon” and spooned out a bit of the cupcake middle. Next, I used the “tasting” spoon to insert some Wild Blueberry Jam.
Now for the Lime Icing
3 – 8oz. Pkg. of Cream Cheese, room temperature
1 stick of butter, softened
1-2 Lb. bag of powdered sugar
Juice and zest of 2 limes
Green food coloring (I use AmeriColor soft gel paste)
but, you can use any kind you have on hand.
Cream the Cream Cheese and butter and then gradually add the powdered sugar.
When combined, add juice, zest, and food coloring.
I often refrigerate this for a short time to thicken the consistency for piping.
I placed the chilled icing in a piping bag with a wide round tip, ( you can use a ziplock bag with the corner cut off if you don’t have bags and tips!) iced the mini cupcakes and then topped with a fresh blueberry.
Mmmmm…a good friend recently named these…Alien Nipples:)