Cherry Limeade Cupcakes

I never even saw a Sonic in my life until I hung out with my AZ cousins one summer. Sure, I'd seen commercials, but I never went to one.

But, Rachel and Sarah were convinced that Cherry Limeade is the absolutely best drink in the world and you can only get it from Sonic. So of course we made a pit stop there one night.

They were right, Cherry Limeade is pretty good, but I wanted a stronger lime flavor and maybe in more of a desserty combination. Oh, yeah, it's cupcake time!

I love the flecks of neon red chopped maraschino cherries in the cupcakes and frosting. And the lime curd flavored filling really packs a refreshing punch!

Aren't cherries and lime a great summer combination?

Cherry Limeade Cupcakes [click to print]
Makes about 2 dozen


For the cupcakes

• 2 c. flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• zest from 1 lime (about 1-1/2 T.)
• 1/2 c. whole milk
• 1-1/2 tsp. lime juice
• 1/4 c. maraschino cherry juice
• 1 tsp. vanilla
• 1-1/2 c. sugar 
• 1/2 c. unsalted butter, softened
• 4 egg whites
• 1/2 c. maraschino cherries, chopped

For the filling

• 1 c. heavy cream
• 1/2 to 3/4 c. Lime Zested Curd

For the buttercream

• 4 c. vanilla buttercream (French Buttercream is a great choice))
• remaining maraschino juice and cherries, chopped (from 16 oz. jar; about 1/2 c. juice and 1/3 c. chopped cherries)

Preheat oven to 350 F. Line cupcake tin or coat generously with nonstick cooking spray; the kind with flour in it would be great for these.

Whisk together flour, powder, salt, soda and zest; set aside. In another bowl, whisk together buttermilk, cherry juice and vanilla and set aside. 

Cream sugar and butter in mixing bowl until light and fluffy. Add egg whites, one at a time, incorporating well between each addition. Alternately add flour and buttermilk mixture, begging and ending with flour and beating between each addition until just combined. Stir in chopped cherries. 

Scoop batter into prepared cupcake tin, filling each liner about 2/3 full. Bake 15-18 minutes or until top springs back when lightly touched. When cool enough to handle, transfer cupcakes to wire rack to cool completely.

For the filling, beat cream on medium high speed until stiff peaks form. Gently fold in curd until evenly combined. Scoop filling into pastry bag fitted with large plain decorating tip. To fill cupcakes, poke tip into top of cupcake, about 1/2 inch deep, and squeeze small amount of filling. You'll see the top of the cupcake rise slightly.

For buttercream, whip vanilla buttercream and chopped cherries/juice in mixing bowl until fluffy and cherries are well distributed. Generously frost each cupcake and dig in!

Source: Cupcakes adapted from Gimme Some Oven

Lime Zested Curd

I think I'm about over my fear of the dreaded curd. While I still think curd is kind of a gross word, this stuff is so good! I love how this stuff really enhances and delici-fies the tangy flavor of citrus fruit. 

The first thing you're gonna do, is cream the butter and sugar. Then beat in the eggs. I know it's a little nontraditional as far as curd-making goes, but trust me. This is by the far the easiest way to make sure your little eggies don't cook in nasty clumps when you start heating the mixture. Then you'll add the lime juice...and it's okay if it looks kind of curdled after you beat in the eggs---take a breath and don't worry so much!

Then you're gonna whisk the mixture continuously in your makeshift double boiler until it turns fabulously smooth. No straining required!

Stir in the zest and you have some of the best stuff on the planet just waiting for you to eat up! Need some ideas besides consuming curd by the spoonful? How about these tasty treats: 

• Serve on scones
• Sandwich a dollop between two butter cookies
• Swap out buttercream for curd between cake layers
• Swirl some into cheesecake
• Save a cup for Coconut Lime Semifreddo (recipe coming soon, I promise!)

Lime Zested Curd [click to print]
Makes about 2 cups

• 6 T. unsalted butter
• 1/3 c. sugar
• 2 eggs
• 2 egg yolks
• 1/2 c. lime juice
• 1/8 tsp. salt
• 1 T. lime zest

In medium size, heat proof mixing bowl, cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, incorporating well between each addition. Beat in lime juice, eggs and salt until well combined; don't worry if it looks kind of curdled right now, it will smooth out as it cooks.

Place bowl over simmering pot of water, but don't let the water touch the bottom of the bowl. Whisk mixture over low heat until the butter melts and the texture smooths out. Increase heat to medium, whisking constantly to prevent scorching. The mixture will begin to thicken and you may see a few slow, fat bubbles appearing; that's okay, but if there are a lot, it's boiling and you should immediately reduce heat. 

The curd is done when it coats the back of a spoon and your finger leaves a clear path when drawn through. Pour into clean bowl and press a piece of plastic wrap against surface of curd. Store in the refrigerator for 7-10 days or in the freezer for a couple months. 

Source: Adapted from One Perfect Bite

Lemon Silk (aka Fool-Proof Lemon Curd)

Doesn't "curd" just sound kind of gross? I mean, really. Who wants to take a big bite of curd or slather a thick layer of curd on a fresh piece of bread or stir a spoonful of curd into perfectly good whipped cream? Ugh. Lemon Silk just sounds so much more appealing than Lemon Curd, right?

Lemon Silk is kind of like deliciously glorified homemade pudding. It has a really strong lemon flavor, so you better like lemon if you're gonna make this stuff. Rather than just eating it straight, I suggest making a batch of Lemon Rolls with Vanilla Bean Icing (recipe coming very soon!).

It can be kind of tricky to get a perfectly smooth texture using the traditional double-boiler-egg-whisking method. After you cook it you usually have to strain out any lumps or bits of cooked egg. This is a much easier, fail-proof way to get a good, creamy batch of lemon silk without any of that ickiness.


Lemon Silk (aka Fool-Proof Lemon Curd) [click to print]
Makes about 2 cups

• 6 T. unsalted butter, cubed 
• 1/3 c. sugar
• 2 eggs, large
• 2 egg yolks, large
• 1/2 c. lemon juice
• 1/8 tsp. salt

In medium size, heat proof mixing bowl, cream butter and sugar until fluffy. Add eggs and yolks, one at a time, incorporating well between each addition. Beat in lemon juice, eggs and salt until well combined; don't worry if it looks kind of curdled right now, it will smooth out as you cook it. 

Place bowl over simmering pot of water, but don't let the water touch the bottom of the bowl. Whisk mixture over low heat until the butter melts and the texture smooths out. Increase heat to medium, whisking constantly to prevent scorching. The mixture will begin to thicken and you may see a few slow, fat bubble appearing; that's okay, but if there are a lot, it's boiling and you should immediately reduce heat. 

The curd is done when it coats the back of a spoon and your finger leaves a clear path when drawn through. Pour into clean bowl and press a piece of plastic wrap against surface of curd. Store in the refrigerator for 7-10 days or in the freezer for a couple months. 

Source: Adapted from David Lebovitz and Fine Cooking