Tutorial Tuesday: Cherry Limeade Cupcakes

Hello.

Welcome to the sweets edition of Tutorial Tuesday. I had planned on doing the Cherry Limeade Cupcakes AND strawberry rhubarb pie from my pictures on Monday, but the post got a little crazy long, so I am saving the pie for Sunday Suppers. But, here is a little update on our progress with these 2 treats at our house: 

• Saturday:  1 whole pie, 24 cupcakes
  
• Sunday:  2/3 pie, 13 cupcakes (we brought some to some friends--no, we did not eat 11 cupcakes overnight!)
  
• Monday:  1 slice pie, 4 cupcakes (again, took some more cupcakes to friends.  The pie on the other hand....)
  

Now that we are down to the last of the goodies, it is time to share the recipes with you all! Feel free to bake either (or both) next time we are coming over. Lucas will be your BFF if you have these cupcakes waiting for him. Or, a giant sugar cookie iced with the cupcake icing. Either way, you'll score major points in his book.

First up:  Cherry Limeade Cupcakes.

Katie at GoodLife {Eats}™ posted these delicious masterpieces on Saturday.  Once I saw them, I immediately amended our grocery list to include all necessary ingredients to make a batch.  Never-mind the pie that was already in the plans.  We would have both!  It's a holiday! Cupcakes, pie, AND ice cream?  Yes, please!

Please pretend the cupcake wrapper doesn't have bears wearing party hats and dancing on it. While cute, it really doesn't do much to enhance the photo. In fact, why don't I just direct you to Katie's picture of her cupcakes.  Ah, so pretty!

Cherry Limeade Cupcakes

by Katie at GoodLife {Eats}™

adapted from Annie's Eats

cupcakes adapted from Dorie Greenspan's Perfect Party Cake

Ingredients:

1. 2 1/4 c. cake flour
2. 1 Tbsp baking powder
3. 1/2 tsp salt
4. 1 1/4 c. whole milk or buttermilk
5. 4 large egg whites
6. 1 1/2 c. sugar
7. zest of 3 limes
8. 1 stick (8 Tbsp. or 4 oz.) unsalted butter, at room temp.
9. 1/2 tsp. pure lemon extract

Directions:

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

2.  Sift together the flour, baking powder, and salt.

3.  Whisk together the milk and egg whites in a medium bowl.

4.  Put the sugar and lime zest in the 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.

5.  Beat in the extract, then add 1/3 of the flour mixture still beating on medium speed.

6.  Beat in 1/2 of the milk-egg mixture, then beat in 1/2 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.

7.  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 to cooling racks for about 5 minutes.  Frost and decorate after fully cooled.

Cherry Icing

Ingredients

1. 3 3/4 cup confectioner's (powdered) sugar, sifted
2. 1/2 c. (1 stick) unsalted butter, softened
3. 4 Tbsp maraschino cherry juice
4. (optional) red food coloring

Directions

1.  Combine sugar, butter, and cherry juice in bowl of mixer.  Mix on low until sugar is incorporated, then switch to medium-high until icing is smooth.

2.  Add more cherry juice as needed to achieve desired consistency.

3.  Add red food coloring if desired.

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

Note:  For reference, I did not add any food coloring to my icing and it still came out pretty pink : )  

Enjoy!  And check back Sunday for the pie recipe!