Cherry Limeade Cupcakes

Ever go to Sonic and get Cherry Limeade? Well, I have, and they are really good! I personally prefer the Cranberry Limeade. Just a couple things about this cupcake: 1) The frosting was wonderful! So good! I ate just the frosting off a couple of the cupcakes. 2) I wasn't impressed with the actual cupcake. I don't know what went wrong but, it just didn't come out right. The bottoms on all of them were slightly overdone. The cupcake itself was really buttery. The butter soaked through the liners. The cupcake was dense, too. It was an okay cupcake. I think I might try to concoct my own cupcake batter, though, next time.

Recipe Source: Annie's Eats

INGREDIENTS

For the cupcakes:

• 3 cups cake flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, at room temperature
• 1 cup granulated 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 powdered sugar

For the frosting:

• 3 3/4 cups confectioners’ sugar, sifted
• 1/2 cup butter, softened
• 4 tbsp. (or more) maraschino cherry juice - I used a little more.
• red food coloring (optional) - I used some.

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. In a medium bowl combine the cake flour, salt, baking powder and baking soda. Stir together and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth.
3. Add the sugar and beat on medium-high speed until creamed.
4. Add in the limeade concentrate and mix to incorporate. Add the eggs one at a time, scraping down the bowl between additions.
5. 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.
6. 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.
7. 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.
8. 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.
9. Frost cooled cupcakes. Garnish with lime slices and maraschino cherries, if desired.

Yields 24 cupcakes.