Cherry Limeaid Cupcakes

I was sitting at home this morning thinking how I could go for a Cherry Limeaid from Sonic.  But it is freezing cold outside and there are even some little snow flurries going on so, I thought I could come up with something equally tasty and maybe not quite so cold.  These cute little cupcakes are what I came up with.  What do you think?

Cherry Limeaid Cupcakes

1 box white cake mix
enough egg whites and oil to complete as directed
Limeaid (I used Simply Limeaid) enough to replace water in the directions
1/2 cup powdered sugar
1 lime, zested (1/2 tsp) and juiced (about 2 Tbsp)
1/4 cup butter, softened
about 5 cups powdered sugar, adjusted
1 tsp almond extract
1/2 tsp vanilla extract
5 Tbsp maraschino cherry juice
2 Tbsp milk

Preheat oven to 325 F.  Place paper liners in a muffin tin and using a large scoop fill 2/3 full with batter.  Bake according to the box directions about 18-22 minutes until the cupcakes test done when a toothpick inserted in the middle comes out clean.  Remove to a cooling rack and let cool for 5-10 minutes in the pan then remove to the rack.

Meanwhile in a small bowl add the powdered sugar and lime zest.  With the back of a spoon press and mix the zest into the sugar.  Add the lime juice and stir to make a glaze.  With a toothpick, poke several holes in the top of the cupcakes, then with a pastry brush, brush the glaze over the top of the cupcakes.  And then repeat for a second coat.  Let the glaze set.

In a mixing bowl add the butter and 1 cup of the powdered sugar and beat with electric beaters.  Add the extracts 1 Tbsp of cherry juice and milk, then beat again.  Alternate adding the rest of the liquid and additional powdered sugar until the frosting reaches the consistency that you like.  Mine was a pretty soft frosting.  Frost your cupcakes with a spreader or use a decorator.  The frosting is soft so leave it room to spread.

Cherry Limeaid Cupcakes

1 box white cake mix
enough egg whites and oil to complete as directed
Limeaid (I used Simply Limeaid) enough to replace water in the directions
1/2 cup powdered sugar
1 lime, zested (1/2 tsp) and juiced (about 2 Tbsp)
1/4 cup butter, softened
about 5 cups powdered sugar, adjusted
1 tsp almond extract
1/2 tsp vanilla extract
5 Tbsp maraschino cherry juice
2 Tbsp milk

Preheat oven to 325 F.  Place paper liners in a muffin tin and using a large scoop fill 2/3 full with batter.  Bake according to the box directions about 18-22 minutes until the cupcakes test done when a toothpick inserted in the middle comes out clean.  Remove to a cooling rack and let cool for 5-10 minutes in the pan then remove to the rack.

Meanwhile in a small bowl add the powdered sugar and lime zest.  With the back of a spoon press and mix the zest into the sugar.  Add the lime juice and stir to make a glaze.  With a toothpick, poke several holes in the top of the cupcakes, then with a pastry brush, brush the glaze over the top of the cupcakes.  And then repeat for a second coat.  Let the glaze set.

In a mixing bowl add the butter and 1 cup of the powdered sugar and beat with electric beaters.  Add the extracts 1 Tbsp of cherry juice and milk, then beat again.  Alternate adding the rest of the liquid and additional powdered sugar until the frosting reaches the consistency that you like.  Mine was a pretty soft frosting.  Frost your cupcakes with a spreader or use a decorator.  The frosting is soft so leave it room to spread.