Mini Key Lime Pies

I love making these, they are so cute! They also taste really good too.

Mini Key Lime Pies

Topping
1 box (4 serving size) vanilla instant pudding
1 1/2 c. whipping cream
1/4 c. key lime or regular lime juice
green food color
1 1/2 c. powdered sugar

Cupcakes
1 box Betty Crocker Supermoist white cake mix
mini size baking cups

Frosting
Betty Crocker Whipped fluffy white frosting
1 Tbs lime juice
1/2 tsp grated lime zest

In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.

Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 72 mini-size muffin cups (if you don't have three mini muffin pans, just bake one pan at a time, cover the batter between bakings) Make cake batter as directed on box. Spoon about 1 tablespoonful batter into each muffin cup. (Muffin cups will be about 1/2 full.) Refrigerate remaining batter. Bake 10-12 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.

Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake (I like to use a cake frosting bag and tip for this, but you could just as easily use a ziploc bag with the corner snipped off).

Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.

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