May Basket Cupcakes
Preheat oven to 350 degrees F. Line twelve 2-1/2-inch muffin cups with paper bake cups. Coat paper bake cups with cooking spray; set aside. In a medium bowl, combine flour, lime peel, baking powder, baking soda, and salt; set aside.Advertisement
In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Gradually add sugar, beating until light and fluffy. Beat in eggs.
In a small bowl, combine sour cream and milk. Alternately add flour mixture and sour cream mixture to egg mixture, beating on low speed after each addition just until combined.
Spoon batter evenly into prepared muffin cups, filling each 2/3 to 3/4 full. Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in cups on a wire rack for 5 minutes. Remove cupcakes from pans. Cool completely on wire rack.
Using a small knife, cut a shallow dip in the top of each cupcake. Save cut off cake tops for another use, such as for making fruit parfaits. Top cupcakes with fruit, whipped topping, and, if desired, coconut.
Tips: If using sugar substitute, choose Splenda(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar. Nutrition Facts Per Serving with Substitute: same as below, except 167 calories, 23 g carbohydrate. Exchanges: 1 1/2 other carb. Carb Choice: 1 1/2
To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degree F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.