Cherry Limeade Cupcakes
 |
| The Glamour Shot - Photo by JayDi Photography |
It's time for another treat that will surely liven up your taste buds! These Cherry Limeade cupcakes will do the trick. I found it to be a throwback to the fizzy drinks of our youth.
Essentially, it's a lime cupcake with cherry frosting but I find that description a tad too simple for the complexity of the flavours that will dance on your tongue. The lime is subtle yet shines through the sweetness of the cherry frosting. We actually purposely left a few of the cupcakes without frosting because they are delicious on their own.
 |
| The niece - Photo by JayDi Photography |
Enlisting the help of your friends and family will make the task that much more fun! My family pitched in for this batch. My 4 year old niece loves to help me cook and especially bake. So my Mom made her a few aprons; one that she keeps at her house, but there's also one that is just for her at my house. Before you know it, she's pulled up her little step stool to the counter and donned her apron, ready to create the day's treat.
 |
| The Hubster hard at work - Photo by JayDi Photography |
 |
| Matante and Alexis - Photo by JayDi Photography |
 |
| Ready for their close-up - Photo by JayDi Photography |
Cherry Limeade Cupcakes
Ingredients
1 1/2 cups all-purpose flour, sifted1 teaspoon baking powder
1/4 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs, room temperature
1/2 cup whole milk, room temperature
1 teaspoon pure vanilla extract
3 tablespoons lime juice, divided
1 tablespoon lime zest
Frosting
3 cups powdered sugar (confectioners sugar)1/2 cup (1 stick) butter
1/2 teaspoon almond extract
1/4 cup maraschino cherry juice
Instructions
- Heat oven to 350 degrees. Prepare muffins tins. (This recipe yielded 15 muffins for me.)
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In stand mixer with paddle attachment, cream together room temperature butter and sugar on medium-high until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.
- Add in vanilla, 2 tablespoons of lime juice and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.
- Remove from mixer then fold in lime zest with spatula.
- Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 18 to 20 minutes.
- Transfer muffin tin to a wire rack.
- Use pastry brush to brush remaining 1 tablespoon of lime juice over the top of the cupcake.
- Let cupcakes cool completely and dry before topping with cherry frosting.
- For the frosting, in a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
- Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more juice if needed for spreading consistency.
Comments
Post a Comment