Betty Crocker lemon cake mix is the base for our cupcakes. And the frosting and yogurt — well, just wait’ll you see what we do with those.
Here’s the secret weapon: A 6″ store-bought cheesecake! NOT KIDDING! Get out your 1-1/4″ cookie scoop (or a spoon) and scoop out 24 little cheesecake balls.
Now make the batter: cake mix, lime-flavored gelatin, Key lime juice, water, oil, eggs and a couple-a drops-a green food coloring.
Now we’re going to make that batter gobble up the cheesecake balls like this:
Do that for all 24 cupcakes and they’ll be ready to bake at 350 degrees for 15 minutes or so — just until your touch springs back on top. You don’t want to over-bake them because, remember, you have a baked cheesecake center already there!
Then, voila! Lookie what’s inside!
The icing is a thin mixture of the ready-to-spread frosting, Key lime juice, Key lime yogurt and a bit o’ powdered sugar. Since it’s a fresh and fluid, it’s easiest to invert the cupcakes and dip the tops into the frosting mixture (rather than trying to frost ‘em with a knife).
Read rest of recipe at quick-dish!