Key Lime Pie Cupcakes

from "101 Gourmet Cupcakes"

1 box white cake mix
3 eggs
1 c. half and half
6 T. key lime juice
1 c. sweetened condensed milk
1 recipe whipped cream (recipe below)
4 T. grated lime peel ( 3 limes)

Mix together cake mix, eggs, half and half, and 3 tablespoons key lime juice. Pour 1 -2 tablespoons batter into each paper liner. In a separate bowl, mix sweetened condensed milk and the rest of the lime juice. Evenly divide lime milk into batter-filled cups. Top with remaining batter and fill ¾ full.

Bake at 350 degrees for 15 -18 minutes or until cake springs back when touched lightly. Remove from oven and cool completely on a wire rack.

Whipped Cream

2 c. heavy whipping cream
¼ - ½ c. powdered sugar

Pour cream into large mixing bowl and start mixing at low speed. Gradually increase speed until cream thickens and soft peaks form.

Turn off mixer and add sugar. Start slowly again. Beat until stiff peaks form.

The stiffer the cream, the easier it is to frost the cupcakes. Keep refrigerated.

Frost with whipped cream and garnish with grated lime peel.

***I saw this recipe in an email and thought I'd share it. Dan's a key lime pie lover and I know Dad likes it too. We haven't tried it yet but I'm thinking it'll be on the menu in the near future.