Tuesday, June 22, 2010


Wanted to make Danny something Danny-esque for Father's Day, soooo...since Cherry Limeade Slushes are one of his faves, thought this would be the perfect treat!

And let me just say, that this cupcake recipe actually tastes like what it's supposed to taste like! Other fruity cupcake recipes I've tried haven't tasted very fruity at all, but these have a distinctly tart & lime taste. Really fun for summer, and what a great take-along for a 4 of July celebration!
photo & recipe via Good Life Eats

2 1/4 c cake flour
1 Tbsp baking powder
1/2 tsp salt
1 1/4 c whole milk or buttermilk
4 large egg whites
1 1/2 c sugar
Zest of 3 limes (I bought 1 extra for garnishing the cupcakes)
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 tsp pure lemon extract

Center a rack in the oven and preheat the oven to 350 degrees F. Line cupcake tins with liners. Makes 18-24 cupcakes.

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 or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 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 homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between 18-24 cupcakes. 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.

3 3/4 cups confectioner's sugar, sifted
1/2 cup butter (1 stick), softened
4 Tbsp maraschino cherry juice (buy 1 small jar, use cherries for topping)
Red food coloring (optional)

To make the frosting, 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. (I added more juice and a little bit of milk to get the frosting to a better consistency.)Add red food coloring if desired.

Frost cooled cupcakes. Garnish with lime slices and maraschino cherries, if desired.

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