Cherry Limeade Cupcakes

Cherry Limeade Cupcakes Recipe

I used this excellent dense

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.