Friday, July 22, 2011

Cherry Limeade Cupcakes


I think I've had an epiphany.

I actually am pretty sure.

This leads me to have to make a confession.  To you.  But most of all, to myself.

I am addictively {is that even a word?!} in love with cupcakes.

The proof?  Two different cupcake recipes in the same weekend.

{Gasp!}  'Tis true...

One for a party, and one just because I just wanted to have a particular flavor of cupcakes.   But I wanted to make a different flavor for the party.

So, on the same weekend, back-to-back days, I made both kinds.  And I ate both kinds.  I have zero guilt and zero shame.  Both varieties were delicious.

But these cupcakes....well, not only are the beautiful, but they are fabulous.  Nice and compact crumb, light and airy texture, sweet at the front of your mouth and tart at the back.  Wonderful....

El Hub thinks that cupcakes are a lot of work (as if he even helps make them, gimme a break!).  I have come to the firm conclusion that they are fun.  And delicious.  And cute.  Way cuter than cake.

Allow me to share with you some cupcake love....  Mmmmmm.......


Cherry Limeade Cupcakes
Source:  goodLife {eats}

2 1/4 c cake flour
1 Tbs baking powder
1/2 tsp salt
1 1/4 c milk
4 large egg whites
1 1/2 c sugar
zest of 3 limes
1 stick unsalted butter, at room temperature
1/2 tsp pure lemon extract


Directions:

Center a rack in the oven and preheat the oven to 350 degrees F. Line 2 cupcake pans with liners.
Sift together the flour, baking powder and salt. 
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lime zest in a mixer bowl and mix until the sugar is moist and fragrant.  Add the butter and working with the paddle or whisk attachment beat at medium speed for 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is mixed well, then add the last of the dry ingredients. Continue mixing for 2 minutes.  
Divide the batter between 18-24 cupcakes, filling each about 1/2 full. 
Bake for 15-18 minutes, or until the cupcakes are well risen and springy to the touch. Transfer the cupcakes cakes to cooling racks and cool for about 5 minutes. Frost and decorate after fully cooled.

Cherry Frosting
3 3/4 cups confectioner’s’ sugar
1 stick unsalted butter, softened
4 Tbs maraschino cherry juice
red food coloring (optional)
Directions: 
Combine the confectioner’s’ sugar, butter and maraschino cherry juice in the bowl of a stand mixer. Mix on low speed until sugar is incorporated, then increase to medium-high speed and beat until smooth. Add more maraschino cherry juice as needed to achieve desired texture. Add red food coloring if desired.
Frost cooled cupcakes. Garnish with lime slices and maraschino cherries, if desired.  (As usual, I used a 1M tip on my frosting bag).

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