1make white cake as directed.
Insert the end of a wooden spoon or dowel into the center of each cooled cupcakes to make a hole. Fill a zip top plastic freezer bag with lemon ice box filling. Use scissors or kitchen shears to snip about 1/4 inch from one corner of bag. Insert bag into the hole of one cupcake. Squeeze gently until filling comes to the top of the cupcake. Repeat with remaining cupcakes.
Frost each cupcake with fresh whipped cream. Sprinkle each with graham cracker crumbs and lime rind strips.
2Key lime filling:
one can sweetened condensed milk, 14 ounces
1 tablespoon key lime zest
1/3 cup fresh key lime juice
stir together all ingredients in a medium bowl until blended. Chill one hour or until thick.
1/2 cup butter, softened
1 cup shortening
2 cups sugar
four large eggs
2 3/4 cup soft wheat flour, or all purpose flour
2 teaspoons baking powder
1/2 teaspoons salt
1 cup buttermilk
1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
paper baking cups
vegetable cooking spray
preheat oven to 350°. Beat butter and shortening at medium speed with mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Mix flour, baking powder, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.
Place paper baking cups into two muffin pans, 12 cups each and coat with cooking spray. Spoon batter into cups, filling two thirds full.
Bake at 350° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans to wire racks, and cool completely.
Note: vanilla bean cake variation: substitute 1 to 2 tablespoons vanilla bean paste for the vanilla and almond extracts.