Friday, June 20, 2014

Cherry Limeade Cupcakes


First off, you should know that Cherry Limeade is probably my favorite thing in the world. Okay. ONE OF my favorite things. So, this cupcake recipe was sort of a "OF COURSE I want to make that and why didn't I think of it myself" proposition. 

Positives first: I've never used a recipe that so precisely yielded exactly what it promised. I tripled the recipe. Enough batter for EXACTLY 36 cupcakes and the perfect amount of frosting to frost those 36 cupcakes. Brilliant. Turns out, I made a dozen more than I should have and they ended up here 3 days later:


But that's on me. I should have sent the extras home with this one. He looks like he could use an extra cupcake or 12, doesn't he?


The cake itself was lovely, not too sweet, nice level of lime-y-ness. Also, they're pretty to look at (even if I didn't do all the garnishing I could have and even though my cherries didn't have stems) (which, why didn't they?!):


Now, for the negatives. Which, there's only one and it's a niggling little thing: I need more cherry in my cherry frosting. And maybe less generalized sweetness. 

Fortunately, these were very quick and easy to whip together, so I can try again. I might try a little cherry extract along with the maraschino cherry juice. And I might see if I can reduce the powdered sugar and still get the right texture. Because the idea is perfection. I think I just need to tweak it for my personal tastes.


TGIP Rating--Cherry Limeade Cupcakes--Almost there. Almost. I'll take another crack and see if I can't make them perfect FOR ME. As the recipe stands right now, they are probably perfect for somebody else. Maybe even you.

Next up: A beloved and generous friend has gifted me with pounds and pounds of rhubarb this summer. I'm a relative newcomer to it, so I'm improvising much of the time, but I'm doing my best to solve the mystery that is "pie plant" (I kind of love that that's what rhubarb is called in some circles). I'm guinea-pigging my friends and loved ones and working toward the perfect rhubarb pie recipe. And then you'll have it too!

1 comment:

Exploding Mary said...

OMG, I'd kill for free rhubarb.