Aug 302010
 

Pictures

Dried Cranberries and Cranberry Juice...

Dried Cranberries and Cranberry Juice...

In a Bowl

In a Bowl

Reconstituted Cranberries!

Reconstituted Cranberries!

Ingredients

Ingredients

Creaming Butter and Sugar

Creaming Butter and Sugar

Adding Yolks

Adding Yolks

Adding Flour Mixture

Adding Flour Mixture

Adding Juices

Adding Juices

Adding Cranberries and Grapefruit Zest

Adding Cranberries and Grapefruit Zest

All Stirred Up

All Stirred Up

Stiff Egg Whites

Stiff Egg Whites

Adding to Batter

Adding to Batter

All Folded In

All Folded In

All Cooked

All Cooked

Cooling

Cooling

Lime Icing Ingredients

Lime Icing Ingredients

Mixing Butter and Powdered Sugar

Mixing Butter and Powdered Sugar

Adding Lime Juice

Adding Lime Juice

Mixing

Mixing

All Mixed Up

All Mixed Up

Pretty Cupcakes

Pretty Cupcakes

Seabreeze Cupcakes

1 stick unsalted butter (1 stick) at room temperature
3/4 cup sugar
2 whole eggs, separated, at room temperature
1 1/2 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pink grapefruit juice
1/4 cup cranberry juice
1 whole small grapefruit, zested
3/4 cup chopped cranberries *see Note

Preheat the oven to 350°F. Line cupcake pans with liners.

With an electric mixer on medium speed cream together the butter and sugar until fluffy, 3-5 minutes. Add the egg yolks. Beat well.

In a separate bowl combine the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the creamed mixture alternately with grapefruit juice and cranberry juice. Fold in the grapefruit zest and chopped cranberries.

With a clean electric mixer beat the egg whites until stiff. Gently fold the whites with a spatula into the batter.

Fill the cupcake liners one-half to two-thirds full. Bake for about 18 minutes or until a toothpick inserted in the center of cupcake comes out clean. Cool cupcakes in the pan for 5 minutes the move to racks to cool. Makes 15 cupcakes.

Recipe from here.

*NOTE- I couldn’t find fresh or frozen cranberries, so I took dried cranberries and chopped them up and used cranberry juice to reconstitute them!

Lime Icing

4 cups powdered sugar
1 stick butter
3 tablespoons lime zest
1/2 cup lime juice * see Note
green food coloring, optional

In a large bowl cream together the powdered sugar and butter on medium speed until smooth(*see Note). Mix in lime zest, lime juice, and food coloring until desired spreading consistency is achieved.

Recipe from- Crazy About Cupcakes by Krystina Castella
NOTES- I only needed about 1/4 of a cup of lime juice to get a great spreading consistency. Also I mixed in lime juice as I added powdered sugar because it was just too much powdered sugar/not enough butter.