So I made these cherry limeade cupcakes as part of our Mother's Day celebration. First recipe I've tried for the cherry limeade cupcakes. They turned out very pretty but I need to find a way to get more cherry flavor into the finished product. These are limeade cupcakes with maraschino cherry icing. I love the way they look but perhaps if I switch the flavors of the cake & icing they will have more of a punch of cherry taste. Enjoy!
Cherry Limeade Cupcakes:
Makes about 24 cupcakes.
3 cups cake flour
1/2 tsp salt
1 tsp baking powder
1 cup (2 sticks) butter
1 cup sugar
1/2 cup + 2 tbsp limeade concentrate
3/4 cup plain yogurt (you can use milk)
Preheat over to 350 degrees.
Mix together the flour, salt, baking soda and pwder 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 (or milk.) Batter will be slightly lumpy but should be smooth kind of like pancake batter. Divide the batter evenly into lined muffin tims and bake for about 15-20 minutes. Allow to cool.
Once the cupcakes have cooled, poke a few (5-ish) 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.) 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 tiem 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 ot make it even more pink. Cupcakes are better when cold.