Cherry Limeade Cupcakes

Kellee and I made these last summer and I’ve been wanting to make them again ever since.  I figured the bake sale would be the perfect time.  If you have a Sonic near you then you know all about their awesome drinks.  Whenever we go there I always get a Cherry Limeade slushy.  They’re the best, so why not put two great things together by making Cherry Limeade cupcakes?   Gather up all of your ingredients.  I know.  Everything I use is kind of supersized.  We go through a lot of everything around here.Find some really cute cupcake liners and line your muffin pans. Next,  cream butter and sugar together until it’s smooth.Here’s what makes your cupcakes tangy!   Add limeade to your batter.Then add your eggs one at a time until just mixed. Then alternate mixing dry ingredients and milk.  This is what you will come out with.  The batter is pretty thick.  That’s a good thing.  You’ll see. Fill your cupcake liners and stick them in the oven. Look how nicely they came out.  Now let them cool for awhile.  Meanwhile, mix up your syrup mixture.Find a syringe.  I have odd things just laying around the house, so I find uses for them.  I think we had to syringe feed one of the babies, but nevermind  about that. Infuse the cupcakes with the limeade syrup.  It will make them nice and moist.  It’s so good.  You’ll love it. Now go ahead and frost your cupcakes and garnish with a cherry on top!  Enjoy!  You won’t be able to eat just one.  

Cherry Limeade Cupcakes:

Ingredients:
For the cupcakes:
3 cups flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 cup unsalted butter, at room temperature
1 cup sugar
1/2 cup plus 2 tbsp. limeade concentrate
3 eggs
3/4 cup milk
For the lime syrup:
3/4 cup limeade concentrate
1/2 cup confectioners’ sugar
For the frosting:
3 3/4 cups confectioners’ sugar, sifted
1/2 cup butter, softened
4 tbsp. (or more) maraschino cherry juice
red food coloring (optional)
For decorating (optional):
fresh lime slices
maraschino cherries
Directions:
To make the cupcakes, preheat the oven to 350 degrees F.  Line two muffin pans with paper liners.  In a medium bowl combine the cake flour, salt, baking powder and baking soda.  Stir together and set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth.  Add the sugar and beat on medium-high speed until creamed.  Add in the limeade concentrate and mix to incorporate.  Add the eggs one at a time, scraping down the bowl between additions.  Add in the flour mixture in thirds, alternating with the milk, beginning and ending with the flour mixture.  Mix ingredients just long enough to incorporate but no longer.
Divide the batter evenly between the prepared cupcake liners.  Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans for 5-10 minutes, then remove to a wire rack over wax paper to cool completely.
Once the cupcakes have cooled, whisk together the limeade concentrate and confectioners’ sugar in a small bowl to make the lime syrup.  Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in.
To make the frosting, combine the confectioners’ 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.
Frost cooled cupcakes.  Garnish with lime slices and maraschino cherries, if desired.
Adapted from: Annie’s Eats

Don’t forget the cute little tags for the bake sale.  They add a nice touch, I think.