cupcake for dinner

Ever have one of those days? You just feel like having a cupcake for dinner? I mean really... how many calories are in dinner???? I am sure I ate far less just having a cupcake! I made a mini cake for a photo shoot I had with Ashlyn. We thought we should have some photos taken for our blog http://www.liveitupalittle.blogspot.com/... where we will be selling fun stuff. Thanks Bradie Kvinsland http://www.bradiekphotography.com/) for taking the photos. We had a blast. And I hope you liked the cupcakes we sent home with you.

This cupcake (the ingredients/directions below are for her "cake") recipe was from the April Redbook magazine. It's Trisha Yearwood's recipe.... Key Lime Cake. I made a mini cake for the photo shoot and the rest of the batter into cupcakes (see photo above.... only one bite taken at that moment). I followed her recipe but added toasted coconut to the top (my idea... hope you like it Trisha). I will list the recipe below. It is (or should I say "was") truly delish!!! And by the way, YES, I did finish the cupcake... the whole thing! As far as the cake??? Our husbands and kids helped with that. :)

Enjoy,

Tracy

Trisha Yearwood's Key Lime Cake

Cake:

1 3oz. pkg lime flavored jello

1 1/3 c. granulated sugar

2 c. sifted all purpose flour

1/2 t. salt

1 t. baking powder

1 t. baking soda

5 lg. eggs, slightly beaten

1 1/2 c. vegetable oil

3/4 c. orange juice

1 Tblsp. lemon juice

1/2 t. vanilla extract

1/2 c. Key Lime juice (from about 25 small Key Limes or 4 lg. regular limes)

1/2 c. confectioner's sugar

Preheat oven to 350. Grease and flour three 9" round cake pans.

In a large mixing bowl mix the gelatin, sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add eggs, oil, OJ, lemon juice and vanilla. Pour the batter into 3 pans (evenly) and bake for 35 to 40 minutes. Insert a toothpick to test doneness. Cool for 5 minutes then turn them onto racks.

While the layers are still hot, mix the lime juice and confectioner's sugar together and pour over layers. Pierce cake with a fork to allow glaze to soak in. Cool completely before frosting.

Cream Cheese Icing:

1/2 c. butter, room temp.

1 8oz. pkg cream cheese, room temp.

1 1lb. box confectioner's sugar

Cream butter and cream cheese. Beat in confectioner's sugar until smooth and easy to spread. Spread the icing between the layers and on top and sides of cake.