This past weekend we celebrated my parents' 60th wedding anniversary. Isn't that wonderful?!? They have been an inspiration to all of us married couples. All of my nine siblings and their families were there. (Two of my sisters live out of state.) We had the party at a fun place called The Amaze n' Farmyard. They had a great space for us. We had room for a spread of food, a band, tables to eat at and in the other half were some Bounce-arounds for the kids.
All ten of us contributed to the food. My brother Tim smoked chicken and salmon. Others brought salads, fruit plate, veggies and dip and the list goes on and on. I brought cupcakes. Usually in the past they haven't been anything too fancy. But for this special occasion I wanted special cupcakes. My daughter Rana and I made red velvet cupcakes with cream cheese frosting, chocolate with peanut butter frosting topped with Reeses and these oh, so delicious Cherry Limeade Cupcakes.
They were a hit! The kids grabbed most of them but a few were left for the grown-ups. I thought you might like to give them a try. The combination of the tart lime cake and the sweet cherry frosting was just perfect!
Cherry Limeade Cupcakes (recipe from the Cookbook Queen)
18.25 oz white cake mix
1 cup limeade concentrate, thawed
1/4 cup oil
few drops green food coloring
2 sticks (1 cup) butter, slightly softened
10 oz jar maraschino cherries
4 cups powdered sugar
1. Preheat oven to 350. Line 24 muffin tins with cupcake liners.
2. In the bowl of a mixer, combine cake mix, limeade concentrate, eggs, oil, and food coloring. Beat on low speed for about 30 seconds, then scrape sides of the bowl and increase speed to medium high. Beat for two minutes. Fill liners 2/3 full with batter and bake for about 15 minutes or until tops spring back when lightly touched. Remove cupcakes to wire racks until cool.
3. In the bowl of a mixer, beat butter and 4 tablespoons maraschino cherry juice from the jar of cherries until semi-combined. With the mixer on low, slowly add powdered sugar until it is just mixed in. Increase speed to high and beat for about a minute until fluffy.
4. Frost cupcakes and top with a cherry (I also used coarse sanding sugar).
If you’re going to pipe frosting on high like I did, you’ll want to double the frosting recipe.
Green food color is NOT necessary, but without it, the cupcakes stayed white.
Here is a picture of her cupcakes.
Obviously she is a professional so hers are extra pretty. I'll keep practicing--especially when I see inspiration like this!!