Well, if you follow my recipe for Cherry Limeade Cupcakes, you'll probably have quite a bit of frosting left over, like I did. Here's my solution for how to use that leftover frosting! Paige made these cookies for Ty's primary class (she's subbing tomorrow). We call them Chocolate Covered Cherry Cookies. Start with...
...Chocolate Cake Mix Cookies
1 devil's food cake mix (prefer Duncan Hines)
1 stick melted butter
Preheat oven to 375. Combine all ingredients in mixer. Use a small scoop to scoop onto cookie sheet. ( We fit 20 per sheet). Bake for about 8-10 minutes or until tops are cracked. Cool on cookie sheet.
Fill with Cherry Frosting. YUM!!!!
Saturday, July 24, 2010
Friday, July 23, 2010
Yesterday I saw on facebook, that one of Nadia Cake's flavors of the day was cherry limeade. I couldn't stop thinking about that cupcake! I know... weird, but if you've had their cupcakes, you probably understand. I also got it into my head that I wanted the cupcake wrapper cartridge for my cricut. So, I called Nadia Cakes and found out they still had some today, and it became my plan to go buy one when I went to Palmdale to go to walmart for the cartridge. Then I realized I wanted to make my own cupcakes to try out the cupcake wrappers, so why not try to make my own Cherry Limeade Cupcakes? They turned out REALLY good if I do say so myself. Now to conquer the other Nadia flavors... This could be dangerous to my waistline. (You can see where the cricut didn't cut through and tore, but oh well, this was a practice wrapper).
2 cups all-purpose flour
1 1/2 cups self-rising flour
2 sticks butter, room temperature
2 1/2 cups sugar
4 large eggs
8 tablespoons fresh lime juice
2 tablespoons finely grated lime peel
1 1/2 cups buttermilk
Preheat the oven to 350. Line muffin pans with 24 paper liners. Whisk both flours together in a large bowl, and set aside. Beat butter in a large bowl until smooth. Add sugar and beat to blend. Beat in eggs one at a time, then next 3 ingredients. Beat in flour mixture alternately with buttermilk, beginning and ending with flour. Fill cupcake liners about 2/3 full. (I use a large scoop). Bake until cupcakes bounce back when pressed lightly, approximately 20 to 25 minutes. Cool on a wire rack in muffin pans for 10 minutes. Remove from pan and cool completely.
Cherry Buttercream Frosting:
2 (2 pound) bags powdered sugar
3 cups unsalted butter, softened
1 1/2 tablespoons vanilla extract
1/2 tablespoon almond extract
1/2 cup whipping cream
2 tablespoons juice from maraschino cherries
A little red food coloring
2/3 - 1 cup finely chopped maraschino cherries
Maraschino cherries with stems, for garnish
In the bowl of an electric mixer fitted with the paddle attachment, mix together half of the sugar and the butter on medium-low speed until well blended. Add the vanilla, whipping cream, and juice from cherries and beat on medium speed for 2 minutes, then add about half of the remaining powdered sugar. Stir in a few drops of food color, and stir in the cherries. Add remaining powdered sugar a little at a time until desired consistency is reached. (I used it all).
When cupcakes are completely cool, frost or pipe cupcakes (I used a gallon sized freezer bag with the corner snipped). Top with a maraschino cherry with stem.