Naturally, I decided to turn my favorite summertime drink into a cupcake. (Doesn't everybody devise ways to turn beverages into cupcakes?)
It's fun to experiment with new cupcake flavors and recipes but it can also be a little frustrating. It's not always as easy as I think it's going to be when I start substituting ingredients and changing quantities of ingredients.
Cherry Limeade Cupcakes
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup frozen limeade concentrate, thawed
1 teaspoon vanilla extract
6 egg whites
1 1/2 cups sugar
2 cups butter
1/2 teaspoon vanilla
2 Tablespoons maraschino cherry juice
Combine egg whites, sugar and salt in bowl of mixer. Put over double boiler and whisk over simmering water until sugar melts and mixture is warm. (130 degrees) Transfer to mixer and beat with whisk until cooled and thickened. Switch to flat beater and beat in butter 1 Tablespoon at a time. Add cherry juice.
This wasn't a bad first attempt at Cherry Limeade Cupcakes but I think with a few more tweeks, it will be perfect. Summer is here and I have my cherry limeade cupcake - life is sweet.
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