2 packages (14.1 ounces each) refrigerated pie pastry
1 cup butter, softened
2-1/2 cups sugar
4 large eggs
1/2 cup Key lime juice
2 cups all-purpose flour
1-1/2 cups self-rising flour
1-1/2 cups buttermilk
FROSTING:
12 ounces cream cheese, softened
1-1/2 cups butter, softened
1-1/2 teaspoons vanilla extract
2-3/4 to 3 cups confectioners' sugar
6 tablespoons Key lime juice
Fresh raspberries
1 Preheat kitchen appliance to 350°. Line thirty two gem cups with foil liners. On a gently floured surface, unroll pastry sheets. Cut thirty two circles with a floured 2-1/4-in. spherical kitchen utensil (discard remaining pastry or except another use). Press one pastry circle into every liner. Bake 10-12 minutes or till gently brunet . Cool on wire racks.
2 In a giant bowl, beat butter and sugar till breakable. Add eggs, one at a time, beating well once every addition. ram down juice. In another bowl, whisk flours; boost butter mixture alternately with milk, beating well once every addition.
3 Pour batter into ready cups. Bake 20-22 minutes or till a pick inserted in center comes out clean. Cool in pans ten minutes before removing to wire racks to chill fully.
4 In a giant bowl, beat cheese, butter and vanilla till mingling. hammer in enough confectioners' sugar, alternately with juice, to succeed in desired consistency. Frost cupcakes; prime with raspberries. Refrigerate leftovers.
Editor's Note: As a substitute for 1-1/2 cups premix, place 2-1/4 teaspoons leavening and 3/4 teaspoon salt in a very cup. Add general flour to live one cup. mix with a further 1/2 cup general flour.
Editor's Note
As a substitute for 1-1/2 cups premix, place 2-1/4 teaspoons leavening and 3/4 teaspoon salt in a very cup. Add general flour to live one cup. mix with a further 1/2 cup general flour.
Nutrition Facts
1 cupcake: 368 calories, 21g fat (13g saturated fat), 78mg sterol, 256mg Na, 42g macromolecule (27g sugars, 0 fiber), 4g protein.
