Well, in trying to copy a post from last year, I erased it...but like all good kitchen disasters, it deserves to be written AGAIN!
I had a mess of lemon cupcakes that stuck to my Demarle muffin trays. Yep, that is pretty hard to do, but I managed to do it. Since I had made a double batch {of course!} I could not bring myself to throw it all away. I saved what I could and bagged up the mess to deal with on another time and another day, when I stopped feeling sorry for myself!
I had leftover key lime whipper filling and berries in the freezer, so I decided to make a trifle! It was so good!!
I would not suggest making a big ol' mess, but a plain pound cake, lemon cake or white cake would be just perfect.
Sprinkle a bit of sugar over fresh or thawed frozen berries and add a bit of lemon zest.
Layer the cake on the bottom.
Pour a bit of key lime whipper filling on top and add a few berries.
Repeat...tadah!
I saved out a bit since I was making it to give away. I probably skimped a bit on the key lime whipper filling because it was simply addicting!
I boxed it up in a leftover birthday gift box...and it was the easiest dessert EVER! Not sure I would go through the trouble of digging out stuck cupcakes to make it...but then again, maybe I would!
Key Lime Whipper Filling:
1 14-oz. can of sweetened condensed milk
1 6-oz. can frozen limeade concentrate {NOT thawed}
1 cup of heavy whipping cream
Directions:
*Whisk the condensed milk, limeade and heavy whipping cream in a large mixing bowl with a whisk attachment.
*Beat until fluffy and a bit stiff.
*Chill for at least 6 hours or overnight.
Happy Wednesday, ladies!
Shared with: comfy in the kitchen, pink saturday
