Tag Archives: cupcakes

Shark Cupcakes

5 Aug

Shark Cupcakes 2
Like I mentioned yesterday, I love Shark Week. We go through the entire week ahead of time and DVR way too many shows then spend the week of glued to the TV once Noah goes to bed. It’s kind of ridiculous but I look forward to it every summer. And what makes Shark Week better? Cupcakes. Especially lightly fluffy cupcakes with wavy delicious cream cheese frosting and a surprise center to fit the shark theme. And the chance to make homemade fondant for the shark fins!
Shark Cupcakes 1
The inspiration came from these adorable cupcakes I saw on Pinterest. Aren’t they adorable? But just wait until you bite inside. See, they are gory too. I kind of love it.
Shark Cupcakes 5
Because of the filling, I decided to keep the cake simple and go with my favorite white cake recipe. Once the cupcakes are cooled, cut out the center and fill. Rather than pipe the frosting on, I decided to slather the cupcakes with it then take a knife which I dipped in the frosting then quickly lifted to make it appear like choppy waves.
Shark Cupcakes 6
When it came to the fondant, I simply rolled it out and used a little template I drew to cut out the shark fins (make sure to use a sharp knife). And they would look even cuter dyed gray but I ran out of black food coloring and the nearest store that carries the gel colors I like is about 30 minutes each way and it was one of those “ain’t nobody got time for that” kind of days. So, alas, the fins are white but still pretty darn cute in my opinion.

I sent these to work with Joel and his coworkers probably think I have a weird obsession. And this post probably isn’t helping matters.
Shark Cupcakes 4
If you are a shark lover like me, whip these up, put on your stretchy yoga pants and settle on the couch for Shark Week.

Shark Cupcakes

1 recipe white cupcakes
1 (18 oz.) jar strawberry preserves*
1/4 recipe homemade fondant, rolled out and cut into fins

For the frosting:

1 stick butter, softened
1 (8 oz.) pkg. cream cheese
1 lb. powdered sugar (about 4 cups)
1-2 tsp. vanilla extract

1. Once cupcakes have cooled, cut out a hole in the center of the cupcakes (not all the way to the bottom). Fill with strawberry preserves.

2. For the frosting: whip together the butter and cream cheese. Slowly incorporate the powdered sugar. Add vanilla. Whip for a few minutes until frosting gets light and fluffy. Swirl in blue or teal food coloring to desired look (I left a little white throughout to look like the surf of the ocean).

3. Slather cupcakes with frosting and lift knife or spatula as you are swirling it on to make it appear like waves. Top with fondant shark fins and enjoy!

*I didn’t use the entire jar but got pretty close.

4th of July Rice Krispie Cupcakes

28 Jun

4th of July Rice Krispie Cupcakes 2
I shared these pudding pops with you on Monday and well, one patriotic treat just isn’t enough so I’m bring you these beauties today. Can you tell that I’m totally going down the easy route these days? I’m only 25 weeks pregnant but I’m kind of ready to be done already. My first time around was much easier. I could sleep, put my feet up or just relax whenever I wanted but these days my little dude keeps me running. At least I will be in better shape!
4th of July Rice Krispie Cupcakes 4
So, anyway I have seen these cute cupcakes floating around the internet for awhile and they popped into my head when I was trying to think of fun and easy treats for the 4th of July. Plus, I don’t think I have ever met a person who didn’t like rice krispies so they will be popular too. They are easily customizable to any holiday, just switch up the sprinkles. And with all the different flavored marshmallows they have these days, you could have fun with flavor combinations too.
4th of July Rice Krispie Cupcakes 1
I totally planned on making homemade frosting to top these, but I got lazy. If you are awesome and have way more motivation than me, whip some up on your own. Go ahead and show me up. I dare ya.
4th of July Rice Krispie Cupcakes 3
Be sure to check out some past patriotic deliciousness following the recipe!

4th of July Rice Krispies Cupcakes
recipe from side of rice krispie box
yields 54 mini cupcakes

3 Tbsp. butter
1 (10 oz.) bag marshmallows
6 cups rice krispie cereal
2.5 oz. patriotic sprinkles + more for topping
1 can frosting (I used strawberry)
Red or blue gel food coloring (depends on what color frosting you want)

1. Melt butter and marshmallows together over low heat. Remove from heat and stir in rice krispie cereal and sprinkles.

2. Spray mini muffin tin with non-stick spray then spoon rice krispies into the tins, pressing to form. Allow to cool then move to a platter.

3. Mix frosting with desired food coloring. Place into a piping bag fitted with a star tip. Pipe frosting onto rice krispies then top with sprinkles.
4th of July Funfetti Whoopie Pies
Patriotic Funfetti Whoopie Pies

Layered Cupcake Tutorial and Finished Product

Cheesecake Filled Strawberries
Marshmallow Caramel Popcorn
Marshmallow Caramel Popcorn
4th of July Fruit Skewers
4th of July Fruit Skewers

And for a little DIY fun, Cupcake Picks.

Mini Lime Cupcakes

15 Mar

Mini Lime Cupcakes 2
I always love when a holiday rolls around because that means some themed baking is going to happen in my house. With St. Patty’s in a few days, I asked Noah what we should bake and he said cupcakes….so cupakes it is!

I have had this recipe pinned for quite awhile and have been waiting for the perfect recipe to bake up these little guys. I love that they are lime instead of the traditional mint or pistachio flavored cupcakes I came across for St. Patrick’s Day. I also love that they are itty bitty for easier portion control…unless you feel like you have to eat all the ugly ones since you don’t want your husband’s new co-workers to question your baking abilities….yeah, that totally didn’t happen.
Mini Lime Cupcakes 1
Noah calls these cupcakes green tiny little baby ones. I think that kid is pretty funny. You know why else he’s funny? He is a typical boy so clothing is sometimes optional, even when cooking. I decided if he ever has a food blog it should be named “The Naked Chef” and my mom thought the tagline could be “Don’t burn your business” or “No pants, no problem.” That’s how he rolls, see.
The Naked Chef
Sorry for the tangent, he just cracks me up. I think the socks totally make the outfit.

The cake had a light lime flavor but man did the frosting pack an amazing lime zing. They were just perfect for the springtime that we are all dreaming about. It’s actually supposed to be in the 60′s today but then get chilly again this weekend.
Mini Lime Cupcakes 5
Just wait and see what awesome cupcakes I found for Easter, you might just die.

Hope you all have a happy and safe St. Patty’s!

Mini Lime Cupcakes
recipe from A Farm Girl Dabbles

3 1/2 cups all purpose flour
2 1/4 tsp. baking powder
3/4 tsp. kosher salt
1 cup unsalted butter, at room temperature
2 1/2 cups sugar
4 large eggs, at room temperature
5 Tbsp. fresh lime juice
2 Tbsp. finely grated lime peel
Green food coloring (I always use gel food coloring because it’s more vibrant)
1-1/2 cups buttermilk

for the frosting*:
8 oz. cream cheese, at room temperature
1 1/2 cups powdered sugar
1/2 cup unsalted butter, at room temperature
1 Tbsp. finely grated lime peel
1/2 tsp. vanilla

1. Preheat oven to 350°.

2. Whisk flour, baking powder, and salt in medium bowl and set aside. In a large bowl, beat butter until smooth.  Add sugar and beat to blend. Beat in eggs 1 at a time, then the lime juice, lime peel, and food coloring. Batter may look curdled, but that’s just fine. Beat in the flour mixture alternately with the buttermilk, in 3 additions. Spoon batter into liners, about 2/3 full. Bake cupcakes until tester inserted into center comes out clean. This took about 12 minutes for me, but it will depend on the size of your tins, so pay close attention to your baking time. Cool 10 minutes and remove from pan. Cool completely before adding frosting. This recipe yielded 86 mini’s for me but once again, it will depend on the size of your muffin tin.

3. For the frosting: beat all ingredients in medium bowl until smooth.  With a medium-large plain round tip, pipe frosting onto cooled cupcakes, or simply spread it on with a knife.  Sprinkle a bit of fresh lime zest over tops, if desired.

*The frosting only made enough to frost about 2/3 of my mini’s. I would recommend making a recipe and a half if you have a tiny mini muffin tin (the silicone ones seem to be bigger so if that is what you are using you should be fine with the original amount).

Mini Lime Cupcakes 3

Top 12 Recipes of 2012

31 Dec

2012 has been a wonderful, busy, crazy year and I’m so glad I have been able to share it with you all! My readership and views have skyrocketed this year and it’s all thanks to you. I truly appreciate all the views and comments and just for giving me a little of your time each day! So here are the top 12 most viewed recipes of 2012. I hope you take a look and {hopefully} enjoy them again! Happy New Year!

Chocolate Cake with Mint Chocolate Chip Frosting
Chocolate Cake with Mint Chocolate Chip Frosting
Extra Crispy Spicy Fried Chicken
Extra Crispy Spicy Fried Chicken
Sweet Cornbread
Sweet Cornbread
Cheesy Bread
Cheesy Bread
Whole Lemon Blueberry Walnut Muffins
Whole Lemon Blueberry Walnut Muffins
Chocolate Guinness Cupcakes
Chocolate Guinness Cupcakes
Mexican Chicken Salad with Chili Lime Vinaigrette
Mexican Chicken Salad
Salted Pretzel Caramel Bark
Salted Caramel Pretzel Bark
Skinny Bang Bang Shrimp
Bang Bang Shrimp
Lasagna Cupcakes
Lasagna Cupcakes

Sweet Potato Pie Cupcakes with Marshmallow Frosting

12 Nov

Sweet Potato Pie Cupcakes
So do you all follow How Sweet It Is? If you don’t, you must follow the link know because she is amazing and quite hilarious. The recipes she dreams up are spectacular and this is one of them!

I only recently became a fan of sweet potatoes and now I’ve kind of become obsessed. Unfortunately (or maybe fortunately since I certainly don’t need 12 of these in my house), Joel hasn’t jumped on my sweet potato band wagon yet so I’ve had these bookmarked for awhile waiting for the perfect opportunity to make them for someone else. When we were invited to a friends house recently to watch the Husker game I knew the time had come. And brought my cupcake holder home empty!
Sweet Potato Pie Cupcakes
The cupcakes themselves were warm and spicy with a nice crunchy texture from the graham cracker crust. The marshmallow frosting was really, really sweet. I’m not a big fan of frosting in the first place so it was a bit much for me but the frosting lovers reported that it was yummy. The caramel drizzle of course adds more sugary goodness. The pecans added another layer of crunchy texture which I really enjoyed (but they are optional so do as you please).
Sweet Potato Pie Cupcakes
These cupcakes would be a perfect update to the regular ‘ole sweet potato pie that usually graces the Thanksgiving buffet.

Sweet Potato Pie Cupcakes with Marshmallow Frosting
recipe from How Sweet It Is
makes 12 cupcakes

Graham crust:
2 tablespoons unsalted butter, melted
1/2 cup graham cracker crumbs
1/2 teaspoon sugar

Cupcakes:
1 1/3 cups loosely packed brown sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup unsalted butter, melted and cooled
6 ounces cooked, mashed sweet potato
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup milk

1. Preheat oven to 350 degrees F. Line a cupcake tin with liners. In a small bowl, mix melted butter, sugar and graham cracker crumbs until moist, then press about 1/2-1 tablespoon of crumbs into the bottom of each liner.

2. In a large bowl, whisk egg and sugar together until combined and no lumps remain. Add in vanilla extract and butter, then whisk in sweet potato. Add in flour, baking soda, salt, cinnamon and nutmeg, then add in milk and stir until combined and smooth. Drop about 1/4 cup of batter on top of each graham cracker crust. Bake for 15-17 minutes, or until cupcakes are set and spring back at the touch. Let cool completely before frosting.

Marshmallow Buttercream Frosting

1/2 cup butter (1 stick), softened
1 Tbsp. vanilla extract
1 1/2 cups marshmallow fluff
3 cups of powdered sugar
1-2 tsp. milk, if needed

Beat butter in the bowl of electric mixer until creamy. Add in fluff and beat for 2-3 minutes, then add in vanilla extract. With the mixer on low speed, add in powdered sugar 1 cup at a time until fully incorporated. Once all the sugar has been added, beat on medium-high speed for 2-3 minutes. If mixture if too runny, add a bit more sugar. If it’s too thick, add a bit of milk one teaspoon at a time. Frost cupcakes and drizzle with caramel sauce and chopped pecans.

Chocolate Guinness Cupcakes

14 Mar

Chocolate Guinness Cupcakes
Chocolate, beer and cupcakes? I’m sure many of you are thinking it couldn’t get any better. I wasn’t sure at first since you all know I don’t really like chocolate cake and am not a beer drinker. Well, I am glad I tried them out because they were quite delicious.

You can definitely taste the beer in the batter which surprised me since the Blue Moon Cupcakes I made last month didn’t leave a boozy flavor behind after baking. Probably because Guinness is such a deep, strong flavored stout. I couldn’t find dark chocolate cocoa so I just used regular but I can imagine they would be even more amazing with the dark chocolate. Cause if I’m eating chocolate I always pick dark. The vanilla bean whipped frosting was light, fluffy and really complimented the unique flavor of the cake.
Chocolate Guinness Cupcakes

This is the perfect cupcake for St. Patrick’s Day since they are made with Irish beer and all. I kept the decor simple since I made them for a friend’s housewarming party but they would be so fun dressed up with some St. Patty’s cupcake picks or course green sugar.
Chocolate Guinness Cupcakes

Want another reason to eat these? They are good for you. Yep, you heard me right. Studies claim Guinness is good for your heart because of the antioxidants in it (like in some fruits and veggies). Drink a beer or eat a cupcake instead of your fruits and veggies. Maybe you shouldn’t take advice from me….it’s questionable.

And this is what happens when you have a not so steady setup….a mass cupcake suicide. I lost 5, so sad.
Chocolate Guinness Cupcakes

Chocolate Guinness Cupcakes
recipe from Sweetapolita

1 1/2 cups (12 fluid ounces) stout or dark beer (I used Guinness)
1 1/2 cups (3 sticks) unsalted butter, cut into cubes
1  cup sifted King Arthur Double-Dutch Dark Cocoa or Dutch-process cocoa
3 cups all-purpose flour
3 cups granulated sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
3 large eggs, at room temperature
2/3 cup sour cream, at room temperature

1. Preheat oven to 350°F. Line cupcake tin with liners (I got 32 cupcakes out of the batter).

2. Place the stout and butter in a large, heavy saucepan and heat on medium heat until the butter melts, stirring occasionally. Remove the pan from the heat, and whisk in the sifted cocoa powder until smooth. Pour into a large heatproof measuring cup or bowl and let cool.

3. In a medium bowl, whisk together dry ingredients: flour, sugar, baking powder and salt. Set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment (flat beater), mix the eggs and sour cream on medium speed (I use #4 on KitchenAid) until well combined, about 3 minutes.

5. Add the cooled cocoa mixture, and mix on medium speed (I use #4 on KitchenAid)  until combined, about 1 minute.

6. Add the dry ingredients slowly and combine on low-speed (I use #2 on KitchenAid) until blended, making sure to scrape the sides and bottom of bowl, and then mix for another minute.

7. Scoop batter into prepared cupcake tins. Bake until toothpick inserted into center comes clean, about 15-20 minutes.

8. Let cupcakes cool on wire racks for about 10 minutes, remove from cupcake pan and cool completely on wire rack. Frost cupcakes.

Whipped Vanilla Bean Frosting

3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes
3 cups sifted  confectioners’ sugar
3 tablespoons milk
1 vanilla bean, scraped
1 teaspoon pure vanilla extract
pinch of salt

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.

2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.

3. Best used right away.

Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday, These Chicks Cooked, What I Whipped Up Wednesday, Cast Party Wednesday, Full Plate Thursday and Fusion Friday.

Blue Moon Cupcakes

2 Mar

Blue Moon Cupcakes
I’ve been an a huge cupcake kick lately. I made 3 different kinds of cupcakes in just a couple weeks (mind you they were for events but still it’s a bit excessive). They are just so fun and tasty and make a big impact with not much effort. When I saw these Blue Moon Cupcakes at one of my favorite blogs, Erica Sweet Tooth, I knew they would be perfect for our Super Bowl party last month. And they were a really big hit with everyone.

The cake was light and airy with a great hint of citrus. I couldn’t taste the beer in the cake but that was more than fine with me since I don’t like beer. I took Erica’s advice and poked holes in the cupcakes and brushed them with beer. I still didn’t taste it all that much but it made the tops moist and delicious.

Blue Moon Cupcakes
The frosting was amazing to say the least. I added even more orange zest than the recipe called for because I love the fresh flavor of orange and I knew it would be so tasty with the cream cheese. I’m not one of those people that love frosting so much they eat it with a spoon but this frosting….it could have happened. I will be keeping this frosting as a favorite recipe for cream cheese frosting (with or without the zest).

These are perfect for any get together, you have to give them a try!

Blue Moon Cupcakes
recipe from Erica Sweet Tooth

3/4 cups butter, at room temperature
1-3/4 cup sugar
2-1/2 cup flour
2 tsp baking powder
1/2 tsp salt
3 eggs, at room temperature
1 tsp vanilla
1/2 tsp orange zest
1 cup Blue Moon beer, plus more for brushing on tops
1/4 cup milk
Orange wedges and sanding sugar for garnish

1. Preheat oven to 375 degrees and line 24 muffin tins with cupcake liners.

2. In a medium-sized bowl, whisk together flour, baking powder, and salt.

3. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes.

4. Add eggs, beating after each addition then add the vanilla and zest.

5. Combine milk and beer and alternatively add this mixture and the flour mixture to the butter/sugar mixture with the mixer on low speed, starting and ending with the flour.

6. Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.

7. When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.

For the citrus cream cheese frosting:
12 oz cream cheese, cold
6 tbsp butter, at room temperature
1 tbsp freshly squeezed orange juice
1 tsp orange zest
4 cups powdered sugar

1. Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.

2. Add the citrus juice and zest and gradually add the powdered sugar until well-combined.  Beat until smooth for about 2 minutes.

3. Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled.

Recipe yields 24 cupcakes.

Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tempt My Tummy Tuesday, Cast Party Wednesday, What I Whipped Up Wednesday, Full Plate Thursday, Fusion Friday and Sweets for a Saturday.

Super Bowl Menu

31 Jan

We are hosting the Super Bowl this year for the second year in a row and I am totally ordering pizza for the second year in a row. It’s easy and makes my life less stressful. But of course I can’t just have pizza. I could never have at least one homemade thing at a gathering…it’s just not my style. Sooo, in addition to the pizza I am going to prepare some dips and desserts for our guests. I’m pretty darn excited about them so I thought that I would share them with you now in case you want to try them for the big game. I will feature them in the future if they are a hit among the crowd.

Buffalo Chicken Dip

FRANK'S® REDHOT® BUFFALO CHICKEN DIP

Mexican Cheesy Corn Dip from Piece, Love and Cooking

Caramel Peanut Butter Dip for Apples

Caramel Peanut Butter Dip Recipe

Dessert is a toss up right now…either mini fruit pizza’s or Blue Moon cupakes…ooooor both. I just can’t decide. Blue Moon cupcakes would be perfect for the game but mini fruit pizza’s would be so cute and fun.

Blue Moon Cupcakes from Erica Sweet Tooth

Mini Fruit Pizza’s (store bought or prepared sugar cookies with frosting…if I make these I’m going to frost the cookies then set out the fruit so everybody can create their own using the fruit they prefer)

Snickerdoodle Cupcakes

19 Dec

 

First off I have to start by saying Happy 27th Birthday to my husband Joel. We have spent many birthdays together but the past two have been especially meaningful seeing him not only as the love of my life but as a father to our son. He is such a fun, loving daddy and I just love watching him interact with our little man. I hope that Noah grows up to be as spirited, positive and social as Joel.

Now, onto the food. When I found these cupcakes, I knew they would be an instant hit with Joel. Snickerdoodles are one of his favorite cookies and he also quite enjoys cupcakes so I knew the combination would be spectacular. And it totally was. The cinnamon cake combined with the sweet cinnamon cream cheese frosting was the perfect treat! They were a huge hit with his colleagues. They are a definite must try!

Snickerdoodle Cupcakes
recipe from Recipe Girl

CAKE:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 Tablespoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/4 cups whole milk

ICING:
12 ounces cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 pound powdered sugar, sifted
2 Tablespoons brown sugar
1/2 Tablespoon vanilla extract
1 teaspoon ground cinnamon

TOPPING:
2 Tablespoons sugar + 1/2 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F. Line 28 muffin tins with paper liners.

2. Sift together both flours, baking powder, salt and cinnamon.

3. In a large mixing bowl, cream together butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add the flour mixture in three parts, alternating with additions of milk, beating until combined after each addition.

4. Divide batter evenly among lined cups, filling each about 3/4 full. Bake about 20 minutes, or until toothpick inserted into the center of one of the cupcakes comes out clean. Remove to a wire rack to cool completely before icing.

5. Prepare frosting: In a medium bowl, use electric mixer to blend cream cheese and butter. Add sugars, vanilla and ground cinnamon. Spread onto cooled cupcakes, or scoop into piping bag and pipe on the frosting decoratively. Place sugar-cinnamon mixture in a fine sieve and tap it lightly over the cupcakes to give them a light sprinkle.

Cherry Limeade Cupcakes

10 Sep

Joel just got through with his yearly review and got really great feedback. I wanted to surprise him with a dessert he would love and immediately thought of Cotton Candy Cupcakes. He loves cotton candy (I personally do not) and always gets cotton candy ice cream when we visit Cold Stone. Well, I searched Fargo high and low but had no luck finding the cotton candy flavoring that is called for in the recipe. Not surprising but disappointing nonetheless. But I will be purchasing cotton candy flavoring to make these for Joel…maybe for his birthday? You say his birthday isn’t for 3 months? Yes, I’m a little bit of a compulsive planner. Sue me.

Anyway, the second cupcake that I knew he would just love was Cherry Limeade Cupcakes. We love Sonic limeades but don’t get them too often since we do not have one in town. I thought this would be a unique, great surprise that he would really enjoy. And he did.

The cupcakes had an amazingly light texture that neither of us could believe. We just kept eating them to make sure the first wasn’t a fluke. Joel absolutely loved the frosting due to all the maraschino cherry juice which he loves. The sweetness of the frosting balanced out the lemon-lime zippiness in the cake.

Check out these Paula Deen cupcake liners I picked up at Michael’s. Oh Paula of course your cupcake liners would say such a thing – “A Well Balanced Diet is a Cupcake in Each Hand!” And that is why I find her so entertaining!

Cherry Limeade Cupcakes
recipe from The Culinary Enthusiast

2 1/4 cups cake flour
1 Tbsp. baking powder
1/2 tsp. salt
1 1/4 cups milk
4 large egg whites
1 1/2 cups sugar
zest of 3 limes
1 stick unsalted butter, at room temperature
1/2 tsp. pure lemon extract

1. Center a rack in the oven and preheat the oven to 350 degrees F. Line 2 cupcake pans with liners.
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 a mixer bowl and mix until the sugar is moist and fragrant.  Add the butter and working with the paddle or whisk attachment beat at medium speed for 3 minutes, until the butter and sugar are very light.
5. 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 mixed well, then add the last of the dry ingredients. Continue mixing for 2 minutes.
6. Divide the batter between 18-24 cupcakes, filling each about 1/2 full.
7. 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.

Cherry Frosting
3 3/4 cups powdered sugar
1 stick unsalted butter, softened
4-8 Tbsp. maraschino cherry juice
red food coloring (optional)

Combine the powdered 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. Add red food coloring if desired (I did not add any).
Frost cooled cupcakes. Garnish with lime slices and maraschino cherries, if desired.Linked to Fat Camp Friday,  Sweets for a Saturday, Recipe Sharing Monday, Mangia Monday, Tasty Tuesday, This Chick Cooks , Cast Party Wednesday, Full Plate Thursday, This Week’s Cravings and Fusion Friday.

Follow

Get every new post delivered to your Inbox.

Join 1,588 other followers