Page 376 - Cupcakes

Carr’s Biscuits for Tea. This is a shortcut, but if you prefer, you can opt for a

graham cracker crust using graham cracker crumbs and following the
directions for Fresh Raspberry Cream Cakes, step 2 (page 280).

12 foil liners for cupcake pans (2½-inch size)

12 round sweet graham cookies (see “the Cupcake Doctor says”)
8 ounces reduced-fat cream cheese, at room temperature

1 can (14 ounces) sweetened condensed milk
½ cup Key lime juice

1 container (8 ounces) frozen whipped topping, thawed
Thin lime twists, for garnish (see box, facing page)

Lime Twists

To make the lime twists, cut a large lime into 12 very thin slices. Cut each
slice halfway through from the edge to the center, then twist the lime into a
spiral with your fingers.

1. Line 12 cupcake cups with the foil liners. Place the cookies on a cutting board
and, using a 2-inch round cutter, cut 1 round from each cookie. Crumble the
trimmings and reserve for garnish. Place 1 cookie round on the bottom of each
of the 12 liners.

2. Place the cream cheese in a large mixing bowl. With an electric mixer on low
speed, beat the cream cheese until creamy, 30 seconds. Turn off the machine and
add the sweetened condensed milk and Key lime juice. With the mixer on
medium speed, blend until just combined, 20 to 30 seconds. Stop the mixer, add
1 cup of the whipped topping, and blend on low speed to combine, 15 seconds.

3. Spoon the lime mixture on top of the crusts in the foil liners. The liners should
be very full, but not overflowing. Cover the pan with plastic wrap and place in
the freezer until firm, at least 3 hours.

4. Remove the pans from the freezer about 15 minutes before serving. To serve,