Oct 24, 2008

Cherry Limeade Cupcakes



Who'd have thought? Yep! i found a recipe online and boy are they good!! When i can find the receipe, I'll post it and the credit deserving to its creator. In the mean time, enjoy the picture and just imagine what they tasted liked. They sure had some serious PUCKER FACTOR!! Yummy!!!
Edited: The receipe comes from Oh you tastey little things and is amazing!! Enjoy!
Cherry Limeade Cupcakes***:
This recipe should make about 24 cupcakes
INGREDIENTS:
3 cups cake flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup (2 sticks) butter
1 cup sugar
1/2 cup + 2 tbsp limeade concentrate
3 eggs
3/4 cup plain yogurt (you can use milk, but I think the yogurt adds a nice TANG! to the flavour.)
DIRECTIONS:
Preheat your oven to 350 degrees Fahrenheit.
Mix together the flour, salt, baking soda and powder and set aside. In a medium sized bowl, cream the butter until smooth then add the sugar and cream together. Once the butter and sugar are creamed add in the limeade concentrate. Mix in one egg at a time. Add in flour mixture 1/3 at a time. When flour is thoroughly mixed, mix in the yogurt. Batter will be slightly lumpy, but should be smooth kind of like pancake batter. Divide the batter evenly into lined muffin tins and bake for about 15-20 minutes. Allow to cool.
Once the cupcakes have cooled, poke a few (5ish) holes in the top of the cupcake, not quite to the bottom of the cake. Mix together the remainder of the limeade concentrate (about 3/4 cup) with about 1/2 cup powdered sugar (You can add more or less, depending on how tart you would like your cupcakes to be I like tart, so I went with about 1/4 cup.) Whisk the mixture well, so there aren’t any lumps. Pour about a tablespoon of the syrup over the holes in the cupcake, slowly, so that the syrup absorbs into the cake. You can add more if you like, just go back over the cupcakes a second time if there is any syrup left.
For the icing I made a standard buttercream, but I used the maraschino cherry juice in place of the milk and vanilla extract. I added a little extra food colouring to the icing to make it even more pink, but you can make it with just the juice and it is still a delightfully pale pink colour.
Keep the cupcakes refrigerated, if only to enhance the flavour. They can be left at room temperature for a day or two once iced, if kept in an airtight container, but I wouldn’t suggest leaving them out any longer. They taste best cold!
I decorated my cupcakes with some white non perils, a slice of lime and a maraschino cherry.



3 comments :

Diane {Created by Diane} said...

These look fabulous!

Spogden said...

Thank you So much Diane!! They are awesome!!

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