Cherry Limeade Cupcakes Recipes
CHERRY LIMEADE CUPCAKES
After falling in love with the Creamsicle Cake, I've been playing around with different flavors. I wanted to do a cherry limeade flavor and wasn't sure if I wanted to go sweet or tart - so I googled and found this recipe at Baking Up Chaos. The complete frosting recipe is not included, but the baker does tell how she got the cherry flavor.
Provided by Pinay0618
Categories Dessert
Time 35m
Yield 24 cupcakes
Number Of Ingredients 10
Steps:
- 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!
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- Heat oven to 350°F. Prepare cupcake pans with baking spray or cupcake liners. (This recipe yielded 15 cupcakes for me.)
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