Cherry Limeade Cupcakes

Cherry Limeade Cupcakes
Yield: 24 cupcakes

For the cupcakes:
3 cups cake flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 cup unsalted butter, at room temperature
1 cup sugar
1/2 cup plus 2 tbsp. limeade concentrate
3 eggs
3/4 cup milk (I used 1%)

For the lime syrup:
3/4 cup limeade concentrate
1/2 cup confectioners’ sugar

For the frosting:
3 3/4 cups confectioners’ sugar, sifted
1/2 cup butter, softened
4 tbsp. (or more) maraschino cherry juice
red food coloring (optional)
For decorating (optional):
fresh lime slices
maraschino cherries

Directions:
To make the cupcakes, preheat the oven to 350 degrees F.  Line two muffin pans 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 the batter evenly between the prepared cupcake liners.  Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans for 5-10 minutes, then remove to a wire rack over wax paper to cool completely.
Once the cupcakes have cooled, whisk together the limeade concentrate and confectioners’ sugar in a small bowl to make the lime syrup.  Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in.
To make the frosting, combine the confectioners’ sugar, butter and maraschino cherry juice in the bowl of a stand mixer.  Mix on low speed until sugar is incorporated, then increase to medium-high speed and beat until smooth.  Add more maraschino cherry juice as needed to achieve desired texture.  Add red food coloring if desired.

Sugar Cookie Bars

Sugar Cookie Bars

Yield: about 4 dozen bars

For the cookie bars:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 tsp. vanilla extract
1 vanilla bean, split lengthwise
Zest from 1 lemon
5 cups all-purpose flour
1 tsp. salt
½ tsp. baking soda

For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp. vanilla extract
Pinch of salt
4 cups confectioners’ sugar, sifted
5 tbsp. milk
Food coloring (optional)

Directions:
To make the cookies, preheat the oven to 350˚ F.   Grease a 13 x 18″ rimmed baking sheet (mine was 12 x 17″).  Combine the butter and sugar in the bowl of an electric mixer.  Beat on medium-high speed until light and smooth, about 2 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.  Blend in the vanilla, seeds from the vanilla bean, and lemon zest.  In a medium bowl, combine the flour, salt and baking soda.  Stir together with a fork to blend.  Add the dry ingredients to the mixer bowl and beat on low speed just until incorporated.
Transfer the cookie dough to the prepared baking sheet and press into an even layer.  Bake 10-15 minutes, until light golden brown and a toothpick inserted in the center comes out clean.  Transfer the pan to a wire rack and let cool completely before frosting.
To make the frosting, place the butter in the bowl of an electric mixer.  Beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla, salt, and confectioners’ sugar until smooth, 1-2 minutes.  Mix in the milk.  Tint as desired with food coloring.  Spread over the cookie in the pan, cut into bars and serve.

Lime Blueberry Tiramisu

• 1 pint heavy whipping cream
• 1/4 cup confectioners' sugar
• 1 pound mascarpone cheese, at room temperature
• 3 (3-ounce) packages unfilled ladyfingers
• 1 (6-ounce) can frozen limeade concentrate, thawed
• 1 (21-ounce) can blueberry pie filling 

In a large bowl, beat cream with an electric mixer at medium speed until thickened. Gradually add confectioners' sugar, beating until soft peaks form. Gently stir in cheese until combined; set aside.

Split ladyfingers in half. Line a 13 by 9 by 2-inch baking dish with ladyfingers, cut side up. Brush ladyfingers with limeade concentrate. Spoon half of cheese mixture over ladyfingers. Top with half of blueberry pie filling. Repeat procedure for the next layer with remaining ladyfingers, limeade, cheese mixture, and pie filling. Cover and chill 8 hours. Cut into squares to serve. Garnish with fresh mint, if desired.