CUPCAKES Cream together the butter or margarine and 1 cup sugar.
Beat until light and fluffy.
Separate the eggs.
Beat in the egg yolks one at a time, and add the key lime zest.
Sift together the flour, baking powder, baking soda, and salt.
Add these dry ingredients to the egg butter mixture, alternating with 3/4 cup key lime juice.
Beat the egg whites until stiff, and fold into the batter.
Spoon the batter into paper lined cupcake tins.
Bake for 15-20 minutes at 350 degrees F, or until the cakes test done with a toothpick.
This recipe should make about 12-18 cupcakes.
Allow to cool before frosting.
LIME JELLO SALAD FROSTING In the bowl of a heavy duty stand mixer, beat the cream cheese and butter together on high until smooth.
Scrape from the edges of the bowl with a spatula and turn mixer to one of the lowest settings. slowly add the lime gelatin dessert powder, followed by the powdered sugar.
The mixture should be dry and crumbly.
Turn the mixer speed to high, one step at a time, allowing the mixer to remain at each speed for about 30 seconds or so.
Add the pineapple juice one tablespoon at a time.
Mixture should come together and fluff up.
IF the mixture is still dry, add a tablespoon of HOT water.
IF the mixture is too liquidy, add more powdered sugar.
Let the mixture rest for about 5 minutes before spreading on the cooled cupcakes.
Sprinkle with sprinkles and top with a lime section or a marachino cherry.
