Monday, July 4, 2011

Happy 4th of July!


This year I decided to bake cupcakes with a summer feel instead of patriotic (no red white and blue here). It’s not that I am not patriotic, it’s just my husband has to work the holiday so it’s just another day off for me. My husband enjoyed these cupcakes and I hope his coworkers do as well. On holidays when he has to work, I always try to send some cupcakes to work to hopefully ease the pain of having to work when other people usually get the day off. Maybe they even look forward to working since becoming my taste testers over the last year and a half.

Anyway, back to the cupcakes…

These cupcakes are worth making if you love cherry limeades (think Sonic!). The only thing I would do differently is add more of the syrup to the cupcakes so the lime taste was stronger. 

 Recipe Adapted from Annie’s Eats

Cherry Limeade Cupcakes - 24 cupcakes

Cupcakes:
3 cups cake flour (I used the AP Flour substitute – 3 cups of AP flour with 6 tbsp of cornstarch)
1/2 tsp salt
1 tsp. baking powder
1/2 tsp baking soda
1 cup unsalted butter
1 cup sugar
1/2 cup plus 2 tbsp limeade concentrate
3 eggs
3/4 cup milk

Lime syrup: (I halved the syrup recipe and still had plenty left over.)
3/4 cup limeade concentrate
1/2 cup confectioners’ sugar

Frosting: (I had some icing left over)
1 cup salted butter
1 cup shortening
1 lb (1 bag) of powdered sugar
2 tsp clear vanilla
Maraschino Cherry Juice (I bought 2 6 oz jars and used the juice from one and half of the other)
Red food coloring (I didn’t add any food coloring)

Directions:

Cupcakes:
Preheat the oven to 350 F.  Use your favorite cupcake liners and 2 cupcake pans.  In a bowl, whisk the flour, baking powder, baking soda and salt together – set aside.  Using a stand mixer fitted with the paddle attachment, cream the butter then add the sugar. Once combined add in the limeade concentrate and then add the eggs. Make sure to scrap down the sides of the bowl to make sure everything is combined before adding the rest of the ingredients.  Now alternate the dry ingredients and milk, starting and finishing with the dry ingredients.

Once everything is combined, scoop the batter into the cupcake pans and bake for 15-20 minutes. My cupcakes were done at 18 minutes. Cool cupcakes on wire racks.

Lime Syrup:
After the cupcakes have cooled, poke holes into the cupcakes with a toothpick. Whisk together the powdered sugar with the limeade concentrate and spoon the mixture onto the cupcakes. I let the cupcakes sit while I made the icing so the syrup would have time to soak into the cupcakes.

*Do not skip this step as the cupcakes do not really have a lime flavor without the syrup.

Frosting:
Cream the butter and shortening together. The longer you leave the mixer on the better. Add the vanilla and then slowly add the powdered sugar. After you have added all of the powdered sugar then add the maraschino cherry juice. Add as much juice as you want but be mindful of the icing getting too thin. I didn’t add any food coloring but if you wanted to this is the time to add it to the icing.

Frost the cupcakes and add the decorations of your choice.

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