Cherry Limeade Cupcakes

Cherry Limeade Cupcakes

For Cupcakes:
3 cups cake flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup unsalted butter, at room temperature
1 cup sugar
1/2 cup plus 2 tablespoons limeade concentrate
3 eggs
3/4 cup milk (I used canned)

For Syrup:
3/4 cup limeade concentrate
1/2 cup confectioners sugar

For Frosting:
3 3/4 cup confectioners sugar
1/2 cup butter, softened
4 tablespoons (or more) maraschino cherry juice

For Decorating:
Fresh lime slices
Maraschino Cherries

Directions:
Preheat oven to 350.  Line two muffin tins with paper liners.  In a medium bowl combine the cake flour, salt, baking powder and baking soda.  Stir together and set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth.  Add the sugar and beat on medium-high speed until creamed.  Add in the limeade concentrate and mix to incorporate.  Add the eggs one at a time, scraping down the bowl between additions.  Add in the flour mixture in thirds, alternating with the milk, beginning and ending with the flour mixture.  Mix ingredients just long enough to incorporate but no longer.

Divide batter between muffin tins and bake for 15-20 minutes or until they spring back when lightly touched.  Allow to cool 5 minutes in tins then take out and let finishing cooling on wire racks.  Once cupcakes have cooled, whisk together limeade concentrate and confectioners sugar in a small bowl to make lime syrup.  Poke several holes in cupcakes and slowly pour syrup over top allowing to soak in before frosting. 

Combine confectioners sugar, butter and maraschino cherry juice in a bowl of a stand mixer.  Mix on low speed until sugar is incorporated the increase speed to medium-high and beat until smooth.  Add more maraschino cherry juice as needed to achieve desired texture for frosting. 

Frost cooled cupcakes and garnish with lime slices and maraschino cherries.