Raspberry Limeade Cupcakes*
A fun, refreshing take on cupcakes using the classic taste of limeade and adding fresh raspberries. (Adapted from Babble.com's Lemonade Cupcakes with Fresh Raspberry Frosting)
Ingredients
Limeade Cupcakes
*1 c. unsalted butter (room temperature)
*2 c. sugar
*4 eggs
*1 tsp. vanilla
*3 cups all-purpose flour
*2 tsp. baking powder
*1/2 tsp. salt
*grated zest and juice of 2 limes
*1 c. milk (divided)
*key lime curd filling (store bought -or- homemade)
Fresh Raspberry Frosting
*1 c. fresh raspberries (or thawed from frozen)
*1 c. unsalted butter (room temperature)
*3 c. powdered sugar
*1 c. unsalted butter (room temperature)
*2 c. sugar
*4 eggs
*1 tsp. vanilla
*3 cups all-purpose flour
*2 tsp. baking powder
*1/2 tsp. salt
*grated zest and juice of 2 limes
*1 c. milk (divided)
*key lime curd filling (store bought -or- homemade)
Fresh Raspberry Frosting
*1 c. fresh raspberries (or thawed from frozen)
*1 c. unsalted butter (room temperature)
*3 c. powdered sugar
Preparation
Preheat oven to 325 F and line 24 muffin tins with paper liners.
In a large bowl, beat the butter, sugar and lime zest with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating after each addition. Beat in the vanilla.
In a small bowl, stir together the flour, baking powder and salt. Add to the butter mixture a third at a time, alternating with half the milk and half the lime juice after each of the first 2 additions of flour. Beat until just combined.
Fill the prepared tins using a standard ice cream scoop and bake for 22-25 minutes. While cupcakes cool, make frosting.
In the bowl of a food processor, puree the raspberries until smooth. If you like, press the mixture through a sieve to get rid of the seeds.
In a medium bowl, beat the butter and half the sugar until smooth. Add the raspberry puree, then more sugar until you have a fluffy, spreadable consistency. Add a splash of water, too (a tablespoon or two) if it needs it.
After cooling completely, use a melon baller to remove the center of each cupcake. Fill each center with key lime curd filling. Frost cupcakes using a piping bag, and finish off with a sprinkle of colored sugar. Makes 2 dozen cupcakes.
In a large bowl, beat the butter, sugar and lime zest with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating after each addition. Beat in the vanilla.
In a small bowl, stir together the flour, baking powder and salt. Add to the butter mixture a third at a time, alternating with half the milk and half the lime juice after each of the first 2 additions of flour. Beat until just combined.
Fill the prepared tins using a standard ice cream scoop and bake for 22-25 minutes. While cupcakes cool, make frosting.
In the bowl of a food processor, puree the raspberries until smooth. If you like, press the mixture through a sieve to get rid of the seeds.
In a medium bowl, beat the butter and half the sugar until smooth. Add the raspberry puree, then more sugar until you have a fluffy, spreadable consistency. Add a splash of water, too (a tablespoon or two) if it needs it.
After cooling completely, use a melon baller to remove the center of each cupcake. Fill each center with key lime curd filling. Frost cupcakes using a piping bag, and finish off with a sprinkle of colored sugar. Makes 2 dozen cupcakes.
*Just a caveat - I have yet to actually *test* this out, but I have high hopes.
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