Saturday Sweets: Cherry Limeade Cupcakes


For the cupcakes:

3 cups cake flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 cup unsalted butter (room temp)
1 cup sugar
1/2 cup plus 2 tbsp. limeade concentrate
3 eggs
3/4 cup milk
For just the lime syrup:
3/4 cup limeade concentrate
1/2 cup confectioners’ sugar
For just the frosting:
3 3/4 cups confectioners’ sugar, sifted
1/2 cup butter, softened
4 tbsp. (or more) maraschino cherry juice
red food coloring (optional)
Cupcake Directions:
1. Preheat oven to 350
2. In one bowl add together the cake flour, salt, baking powder and baking soda.
3. In a separate bowl cream the butter and sugar together until it’s nice and fluffy
4. Then ddd in the limeade concentrate (with the butter and sugar) and mix together.
5. Add the eggs one at a time and mix well.
6. Add the flour mixture in roughly thirds alternating with the milk aka 1/3 flour, some of the milk, 1/3 flour, some of the milk, etc.
7. Mix everything together but be very careful to NOT OVERMIX.
8. Fill little cupcake liners about 2/3 of the way full and bake for 15-20 minutes
9. Let cool.
For the lime syrup:
1. Heat the sugar in a double boiler until it becomes liquid.
2. Add limeade concentrate.
For frosting:
1. Mix together the sugar and butter until fluffy.
2. Add the cherry juice (keep an eye on it so the frosting doesn’t become too liquidy)
3. Top the cupcakes with the frosting, drizzle with the lime syrup and NOM.

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