Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
6
tablespoons butter or margarine, softened
4
teaspoons grated Key lime or regular lime peel
1
whole egg
4
egg yolks
2
cans (14 oz each) sweetened condensed milk (not evaporated)
3/4
cup bottled or fresh Key lime or regular lime juice
1
drop green food color, if desired
1
tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting or 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
1
graham cracker crumb crust (6 oz), broken into chunks, or 10 graham cracker rectangles, broken into chunks
Preparation
Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, stir cookie mix, butter, 3 teaspoons of the lime peel and the whole egg until soft dough forms. Drop dough by heaping tablespoonfuls into muffin cups; use fingers to flatten. Bake 12 minutes. Cool in pans on cooling racks.
In medium bowl, beat egg yolks, condensed milk, lime juice and food color with electric mixer on medium speed about 1 minute or until well blended. Pour evenly into partially baked crusts, filling each about three-fourths full.
Bake 12 to 14 minutes or until edges are set and centers are still soft. Cool 20 minutes. Cover; refrigerate until chilled, at least 2 hours but no longer than 2 days. Stir remaining 1 teaspoon lime peel into frosting. Frost cupcakes. Garnish with graham cracker chunks. Store covered in refrigerator.
