- 24
- 46 mins
Ingredients
- CUPCAKES:
- 3/4 c. crushed pretzels
- 2 tbsp butter or margarine, melted
- 1 tbsp sugarWhite cupcakes
- 2 tsp grated lime peel
- 1 1/4 c. nonalcoholic margarita mix
- FROSTING:
- 1 1/2 c frozen (thawed) whipped topping
- 2 containers (6 oz each) Key lime pie low-fat yogurt
- 2 tsp grated lime peel
- GARNISH:
- 1/3 c. coarsely crushed pretzels
Preparation
Step 1
Heat oven to 350 degrees. Line muffin cups. In small bowlm mix 3/4 c. crushed pretzels, the butter and sugar. Spoon about 1 tbsp pretzel mixture into each muffin cup.
Make White Cupcakes as directed in recipe EXCEPT substitute margarita mix for the milk and add grated lime peel with the vanilla. Bake and cool as directed in recipe.
In edium bowl, fold whipped topping, lim yogurt and 2 tsp lime peel until blended. Frost cupcakes. Sprinkle tops with crushe pretzels.
cal 180; fat 7g; sat fat 3g; chol 5mg; sod 230mg; carb 27g; prot 2g; 1 starch; 1 other carb; 1 fat; carb choices: 2
May use cake mix. Prepare muffin liners as above. Substitute 1 box white cake mix. Make as directed except use 3/4 c. nonalcoholic margaria mix, 1/4c. water, 1/3 c. vegetable oil, 2 tsp trated lime peel and 4 egg whites.