There is a step in this recipe that calls for a lime syrup to be drizzled over the top of the cupcakes before icing them. I was a little nervous to use too much because I didn't want to make the cupcakes too tart, but I would change the way I did that. I personally would add more syrup to the cupcakes during that step! I did change the syrup just a tad and added a little of the cherry juice to the lime syrup, just to get a little more cherry in there.
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| Cherry Limeade Cupcake with Cherry Slice and Brulee Lime Slice |
After making many of these recipes, one of the most important things that I have learned is to make it your own. Yes, follow the recipe and everything, but maybe find one or two things to either add more of, simply add or change. This is the way I have made many basic recipes, something of my own! In this Cherry Limeade Cupcake recipe, I decided to do something fun with the decorations.
The recipe does suggest that for the decoration, add a slice of cherry and lime on the top! I decided to go a step further and brulee the lime slice! I have seen this done before on Food Network's Chopped, so I decided to try it! This little touch added a nice decoration, plus one that may be a bit more edible!
To brulee the lime slice, this is what I did:
I made sure that the slices were fairly thin, then I sprinkled it with Turbinado sugar. Turbinado sugar is perfect for brulees because it is a coarse sugar. It is also known as Sugar in the Raw. After I sprinkled the lime, I took my brulee torch (found at World Market) and "toasted" the top until it was golden brown! It is that simple!
This is the perfect summer cupcake to enjoy at a cookout, family event, birthday party or wherever!!
As the wonderful Paula Deen says "From my kitchen to yours," ENJOY!!
Most importantly have fun!
-Kym's Kitchen
Cherry Limeade Cupcakes
(From: http://annies-eats.com/2009/02/13/cherry-limeade-cupcakes/)
Yield: 24 cupcake
For the cupcakes:
3 cups cake 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 (I used 1%)
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:
1. To make the cupcakes, preheat the oven to 350 degrees F. Line two muffin pans with paper liners.
2. In a medium bowl combine the cake flour, salt, baking powder and baking soda. Stir together and set aside.
3. 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.
4. Add in the limeade concentrate and mix to incorporate.
5. Add the eggs one at a time, scraping down the bowl between additions.
6. 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.
7. 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.
8. 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.
9. 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.
10. Add more maraschino cherry juice as needed to achieve desired texture. Add red food coloring if desired.
11. Frost cooled cupcakes. Garnish with lime slices and maraschino cherries, if desired.
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